This recipe is similar to one my first mother in law made for passover. It is a rich cake and great for those who cannot tolerate wheat or gluten.
Preheat oven to 399 degrees F. Grease a ten inch round cake pan.
Melt the bittersweet chocolate in the microwave or top half of a
double boiler. Pour the chocolate into an electric mixer. Cut the butter
into pieces and beat the butter into the chocolate, one piece at a time.
Beat in the hot sugar water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Place the pan onto a larger pan
and fill the pan with boiling water halfway up the sides of the cake pan.
Bake the cake in the water bath for 45 minutes. The center will still look
wet. Chill cake overnight in the pan. To unmold, dip the bottom of the
cake pan in hot water for ten seconds and invert onto a serving plate.