1/2 c water
1/2 tsp salt
3/4 c white sugar
18 squares of bittersweet chocolate
1 cup unsalted butter
Preheat oven to 300 degrees. Grease one 10″ cake round and set aside.
In a small saucepan, combine water, salt and sugar. Stir until dissolved.
Melt chocolate in large bowl in the microwave. Cut butter into tablespoons and as you continue to stir chocolate while it melts, drop in butter one pat at a time until each is combined. Then add the sugar water in fourths until each is combined. Then add eggs one at a time until each is combined separately.
Pour batter into round cake pan. Place pan in a larger dish and pour boiling water into a larger pan until it reaches up to half way mark on the cake pan. (a hot water bath for the cake)
Bake cake for 45 minutes – it will look wet in the middle still. Chill cake in fridge and unmold next day. If it’s not removing from the pan well, dip in a bit of hot water.
According to the man in my life…it’s his new favorite. Enough said!