Margaret read an article about gluten-free and insisted we have this. She tries to stay up to date.
½ Cup water
¼ tsp salt
¾ Cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 Cup unsalted butter
Preheat oven to 300 degrees.
Butter one 10 inch round cake pan.
In a small pot over medium heat, combine the water, salt and sugar.
Stir until dissolved.
Melt the bittersweet chocolate either in a double boiler or a microwave.
Pour the chocolate into the bowl of an electric mixer.
Cut up the butter.
Beat the butter into the chocolate, 1 piece at a time.
Beat in the hot sugar-water.
Slowly beat in the eggs.
Pour the batter into the prepared pan.
Have a pan larger than the cake pan ready.
Put the cake pan in the larger pan, and fill the pan with boiling water halfway up the sides of the cake pan.
Bake the cake in the water bath at 300 degrees for 45 minutes.
The center will still look wet.
Chill cake overnight in the pan.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.