About this recipe:This is a rich, intense chocolate cake for anyone who loves chocolate but it's also perfect for those of us who have to avoid wheat or gluten.
1/4 teaspoon salt
150g caster suger
500g plain cooking chocolate
225g unsalted butter
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 150 C / Gas 2. Grease one 25cm round cake tin and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the dark chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the cake mixture into the prepared tin. Have a tin larger than the cake tin ready, put the cake tin in the larger tin and fill the larger tin with boiling water halfway up the sides of the cake tin.
Bake cake in the water bath at 150 C / Gas 2 for 45 minutes. The centre will still look wet. For best results, chill cake overnight in the tin. To unmould, dip the bottom of the cake tin in hot water for 10 seconds and invert onto a serving plate.