“Be My Valentine”
FLOURLESS CHOCOLATE CAKE
Note: Must be made one day in advance.
- ½ cup water
- ¼ tsp salt
- ¾ cup white sugar
- 18 1-oz squares of bittersweet chocolate
- 1 cup unsalted butter, cut in pieces and at room temperature
- 3 eggs
- 3 egg whites
- Cheri’s Cactus Marmalade
Preheat oven to 300 degrees. Line a 9 inch or 10 inch round cake pan with parchment paper and grease the paper.
In a small saucepan over medium heat, combine the water, salt, and sugar. Stir until completely dissolved. Set aside.
In the top half of a double boiler (or in the microwave on medium power), melt the chocolate. Pour the chocolate into a mixing bowl.
With an electric mixer, beat the butter into the chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan.
Place the pan into a larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees for 45 minutes. The center will still look wet.
Chill the cake overnight in the pan. To unmold, invert the pan onto a service plate and pull lightly on the parchment paper to release the cake. If it won’t come out, dip the bottom of the pan in hot water and then invert onto a serving plate.