Gluten-Free Flourless Chocolate Cake

½ cup water (optional: substitute black coffee for water)
¼ tsp. salt
¾ cup white sugar
18 oz. dark chocolate
1 cup unsalted butter (cut into cubes)
6 eggs

For the ganache:
1 cup heavy cream
8 oz. semi sweet chocolate

1. Preheat oven to 325°F. Oil one 10” round cake pan (can use vegetable oil).
2. In  a saucepan over medium heat stir the water, salt and sugar until completely dissolved and set aside.
3. Melt the dark chocolate in the top half of a double boiler or in a microwave oven (if in microwave heat chocolate in 30-second intervals, stirring in between)
4. Pour chocolate into the bowl of an electric mixer. Beat in butter, 1 piece at a time.
5. Add hot sugar-water, then slowly beat in eggs, 1 at a time.
6. Pour batter into prepared pan. Bake at 300°F for about 35 to 45 minutes. (Note: the center will still look wet when it’s done)
7. Chill overnight. Dip the bottom of cake pan in hot water for 10 seconds and flip onto serving plate or board.
8. Make ganache by boiling heavy cream in a sauce pan. Once cream is hot, pour over chocolate and whisk until smooth.
9. Pour ganache over chocolate cake and let it cool. Garnish with fresh berries, if desired.

Photo and Recipe: Shaina Brock, pastry chef, Loyola University