This decadent and impressive flourless chocolate cake recipe is easy to bake in a water bath. Glaze it with ganache and serve it with raspberry sauce.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
597 Calories
Recipe Instructions
Step 1
Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with 1 teaspoon oil.
Step 3
Place chocolate, butter, and sugar in the top of a double boiler over simmering water; cook, stirring frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth, about 5 minutes.
Step 4
Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs, one at a time. Add ¼ cup water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
Step 5
Bake in the preheated oven until a knife inserted into center comes out clean, about 1 hour. Cool cake in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.
