Ingredients
- 4 ounces unsweetened chocolate, chopped
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- In the top of a double boiler, melt the chocolate and butter together, stirring occasionally.
- Remove from heat and whisk in sugar.
- Whisk in eggs one at a time, blending after each addition.
- Stir in salt and vanilla.
- Pour mixture into prepared pan.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before serving.
Interesting Facts
- This cake is gluten-free, making it a great option for those with gluten allergies.
- This cake is also dairy-free, making it suitable for those with lactose intolerance.
- The cake can be stored for up to one week in the refrigerator.
