Flourless chocolate cake

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.

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Ingredients:

• 1/2 cup water
  
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1 ounce bittersweet chocolate squares
• 1 cup unsalted butter
• 6 eggs

Directions:
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.