Rich, decadent and divine. Almost brownie-like in texture, but reminiscent of a dark chocolate truffle in taste. Incredibly delicious, simple to craft, and naturally low-carb − this is a dessert to be simply savored alone or dressed up with a dollop of whipped cream & fresh raspberries.
Please note you will need a mixer for this recipe.
Preheat oven to 325 degrees F.
Coat a 7-inch springform pan with cooking spray.
Line the bottom with parchment and envelope outside bottom edge with aluminum foil.
Over medium heat, warm a large saucepan.
Add 3 cups water and simmer.
Fit a small glass bowl inside saucepan, creating a double boiler.
Decrease heat, ensuring water does not splash into the bowl.
Add chocolate and butter, stirring occasionally, until melted and combined.
Using a mixer, add eggs, whipping, until pale yellow & falling off beaters in thick, ribbon-like texture.
Add eggs to chocolate mixture in three parts, folding, until each combined.
Pour batter into prepared springform pan.
Using an oven-safe baking pan, add remaining water.
Set springform pan inside baking pan.
Bake 15 minutes, until internal temperature reaches 140 degrees.
Cool before releasing pan.