Step 1

Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).

Step 2

In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.

Step 3

Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.

Step 4

Cut the butter into 1 Tablespoon pieces and beat it into the chocolate, 1 piece at a time.

Step 5

Mix in the warm sugar/water mixture until combined.

Step 6

Slowly beat in the eggs, one at a time until completely smooth.

Step 7

Add vanilla and mix until just combined.

Step 8

Pour the batter into the prepared pan.

Step 9

Put the 9" cake pan in a larger pan then put the pans in the preheated oven.

Step 10

Once in the oven, pour boiling water into the larger, bottom cake pan until it reaches halfway up the sides of the 9" cake pan that contains the flourless chocolate cake.

Step 11

Bake the flourless chocolate cake in the water bath at 300 degrees F for 45 minutes. The center will still look a little wet, but the edge will look set and the cake should only jiggle slightly.

Step 12

Remove the cake from the water bath and let it cool on a wire rack.

Step 13

Chill cake overnight (or for at least 6 hours) in the pan.

Step 14

Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!