• 5 Ratings



  • Heat oven to 325 degrees F. Coat an 8-1/2-inch springform pan with nonstick cooking spray. Wrap pans bottom and side with foil to prevent water bath from seeping into pan. Put kettle of water on to boil.

  • Beat eggs with hand mixer on high speed for 5 minutes or until eggs double in volume.

  • Combine chocolate and butter in a large microwave-safe bowl and heat on 50 percent power for 4 minutes or until chocolate has melted, stirring twice. Fold eggs into chocolate in 3 additions until fully mixed in.

  • Pour batter into prepared pan. Place cake pan in a large roasting pan in oven. Pour boiling water into roasting pan to come halfway up side of cake pan. Bake at 325 degrees F for 40 to 47 minutes or until wooden pick inserted in center comes out completely clean.

  • Remove cake to a wire rack and cool completely. Dust with confectioners sugar before serving, if desired.

Nutrition Facts

360 calories; 30 g total fat; 180 mg cholesterol; 55 mg sodium. 24 g carbohydrates; 6 g protein;


5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1