The beverages I drank in Varadero, Cuba, are quite similar to this Cuban mojito. To ensure that all the flavors are properly combined, the ingredients are muddled and added in the specified sequence. To keep the various flavors thoroughly blended together, serve with a straw and a colorful stir stick.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 16 |
| Yield: | 1 10-inch round cake |
Ingredients
- ¾ cup white sugar
- ½ cup water
- ¼ teaspoon salt
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
- Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
- Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
- Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.
- Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
- To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 66 mg |
| Sugars | 24 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I also followed the recipe exactly and had a fatty layer on the bottom. Not chocolatey enough for us.
I used 8oz of chocolate and for 8 ounces, I used the substitute of 3Tbl. Cocoa powder + 1 Tbl. fat = 1 ounce chocolate. The 16 ounces of unsweetened chocolate was enough. The cake was wonderful!!! It was creamy and like a chocolate ganache. Very rich and Intense. A half recipe would’ve been enough for our 8 member family. Easily Remove From Pan by cutting 2 layers of parchment paper, newspaper, or brown paper to fit in the bottom of the pan. Fat Layer & Gritty Texture may be caused by undissolved sugar or not enough beating after each egg.
It was a little to intensely chocolate for us. It also refused to come out of the pan, no matter what I did.
Mine would not come out of the pan even after dipping the pan into hot water…. 3 times. I finally just gave up because I was afraid it would come out in pieces.
I made only one change and that was to use Allulose for the sweetener. All else was as written. I used a 9.5″ springform pan wrapped under with two layers of foil. It came out fantastic! The texture was smooth, creamy and super rich. I covered the cake with a chocolate ganache and then with fresh raspberries. It was a hit and our dinner guests oohed and ahhed over it. Then they made it disappear!
This cake has smooth creamy texture. It’s like a firm ganache. Truffle chocolate lovers will adore it. I did modify it I omitted the water added a teaspoon of vanilla and used the preparation method of flourless chocolate cake ll. The method is simplified with everything is mixed over a double boiler. ( I used a bowl over a pot of simmering water). Before adding the eggs, I tempered the eggs. I have received lots of compliments and recipe requests
My cake also had the separated fat layer at the bottom that someone else mentioned. Not sure what I did wrong. I followed the recipe exactly. 🙁
Fantastic, the best I ever tried! Easy and delicious!
Love it- my favorite- I
Very easy to make and very elegant looking. Lots of compliments on taste as well.
Nothing tastes like chocolate but 18 oz is pretty pricy for a 10 inch cake. I will stick with flourless chocolate cake 11 . Delicious with 4 oz.
This was amazing!! Fudgy, delectable texture and taste! We made this for our gluten-free friend’s party. She thought it was great too!
We baked it for 20-30 minutes longer than the recipe showed. It had perfect texture & taste. Melt in your mouth nearly a chocolate cheesecake, without the cheese!
This recipe was amazing! I am gluten free and wanted something to take to holiday parties. Followed the recipe as written, changed some of the prep, but all turned out well! Rather than a cake on, I used 16 single serve ramekins and topped with whipped cream. YUM!
A-maz-ing. I am not gluten free, but this just sounded too good not to try. I made it first thing in the morning for a 7pm dessert, and it really wasn’t long enough to firmly set (especially with the fridge door opening and closing all day). So would recommend keeping instruction to make the day before. It is very rich so serves many. We enjoyed it for leftovers the next few days. I made a mango puree to put on top, which was heavenly together.
I made this as written and it’s absolutely delicious!
It was okay. It was less of a cake and more of a fudge consistency. It wasn’t what I anticipated so I was a little disappointed but the cake shaped fudge It made was tastey and simple to make.
This was a disaster. I checked, rechecked, and checked again to make sure I made it correctly. I’m not a novice baker at all, but this was one soupy mess. I baked it for 55 minutes because at 45 it was still liquidy. At 55 minutes, it was very gently firmed to the touch…or so I thought, until I let it set, cool, and cut. It was like a lava cake that ran a flow of chocolate out of the center. I literally POURED it back into a baking dish to bake again. I have no idea what I did wrong. I did the hot water bath with hot water, baked at 300 as instructed. At best, it was chocolate pudding.
Amazing recipe, tastes exactly like one I used to have as a child so brought back a lot of happy memories. This is now a regular cake in my household that my dad won’t stop talking about!
Made it as described and many compliments. Only came out 1/2” high using a 10” spring form pan with parchment paper on the bottom and sides. Plan to make it in a 7-8” spring form pan next time and will probably need to adjust cooking time accordingly though.
I have made this 4 times. I follow the recipe and it always turns out great. Everyone always raves about it.