This is an incredibly dense, rich, and moist chocolate cake. One bite and you'll be hooked... Oh and it's Gluten Free!
10 ounces (285 g) bittersweet or semi-sweet chocolate
1 cup (250 mL) unsalted butter
5 large eggs, at room temperature
1 cup (250 mL) granulated sugar
cocoa powder for dusting pan
icing sugar for dusting cake
Method:Preheat the oven to 350°F (175°C).
Butter a 9-inch springform pan and line the bottom with parchment paper, then dust with cocoa powder. Wrap the outside with aluminum foil to ensure the pan will not allow water to leak in.
Melt butter and chocolate together in a bowl over a pot of barely simmering water. Stir the mixture occasionally until it's smooth and glossy. Remove from the heat and allow to cool.
Whisk together the eggs and sugar, then whisk in the chocolate mixture until smooth.
Transfer the batter to the prepared pan, and then cover top with aluminum foil. Place the pan in a roasting pan, and add enough hot water so that it reaches about halfway up the sides of the springform pan.
Bake for about an hour and 15 minutes, or just until the cake is set. You can test by touching the cake with your finger – if the done, your finger should come away clean.
Remove from water bath, remove the aluminum foil from the top, and let cool completely on a rack.
Once cooled, release from the pan and dust with icing sugar.