Ingredients

• 0.75 cups white sugar
• 0.5 cups water
• 0.25 teaspoons salt
• 18 , 1 ounce
• 1 cup unsalted butter
• 6 large eggs

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
2. 2 Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
3. 3 Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
4. 4 Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined.
5. 5 Beat in hot sugar water. Slowly beat in eggs, one at a time.
6. 6 Pour batter into the prepared cake pan.
7. 7 Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
8. 8 Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
9. 9 To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
10. 10 Serve and enjoy!

Nutrition per serving