- Preparation time
- Cooking time
- 340 gr bitter and gluten free Chocolate
- 170 gr unsalted Butter
- 150 gr bitter Cocoa Powder
- 100 gr Caster Sugar
- 2 tablespoons Water
- 1 teaspoon finely grated Orange zest
- 3 medium sized Eggs
- a pinch a pinch Salt
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet 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.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved beat in the the food processor or electric mixer together with the other ingredients.
Slowly beat in the eggs, one at a time.
Transfer into the baking tin and bake at 180°C (340°F) for 25 minutes. The center will still look wet, but will be firm letting the cake chill for a while.
For sure a flour less cake cannot be baked into tall tins, as it wan’t stand up really too much. It’s a flattish cake that requires wide and flat tins to be baked in.