This cake is chocolate lover's heaven- It feels like a cross between the most decadent, smooth, melt-in-your-mouth truffle, luscious piece of fudge and pure ganache. It is so rich that you only need a thin sliver to satisfy any chocolate craving. It feels like it came from a gazillion star restaurant from the finest pastry chef but in reality there's only six simple ingredients and it's a breeze to make. It will also taste exactly like the chocolate you decide to use so pick carefully and adjust sugar to suit your needs. I halved the recipe and made it in a 9 inch pie tin lined with parchment paper- it made the water bath so much easier with no need to use a bunch of foil to make sure the springform pan is leakproof.
Flourless Chocolate Cake
1/2 cup coffee
1/4 tsp. salt
1/2 cup sugar
18 ounces semi-sweet or dark chocolate (3 cups chips)
1 cup unsalted butter
6 eggs (room temp)
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round springform pan, dust with cocoa and set aside.
If your coffee is hot, stir in the salt and sugar till dissolved. If not, combine ingredients in a small saucepan over medium heat until sugar and salt are dissolved.
Either in the top half of a double boiler or in a microwave oven melt the 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 coffee mixture slowly so it doesn't slosh. Scrape down sides of bowl occasionally to make sure all chocolate is incorporated. Slowly beat in the eggs, one at a time.
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 cake in the water bath at 300 degrees F (150 degrees C) 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.