This is a really easy and rich cake, it's gluten-free, it costs right around $7 to make. I have read recipes that call for dark or bittersweet chocolate. That's just awful if you are going to make a durn chocolate cake and eat it, make it sweet and yummy. No one really eats dark chocolate for their heart health, they do it because they feel better about eating chocolate by eating the gross version. Just make it the yummy way and go some extra sit-ups the next day. This does have around 500 calories per slice, and that's if you shave it down to 10 slices instead of the 8 we use around here. It's not diet food, yo.
10 inch round cake pan
I use a 10.5 inch spring form pan
1 large microwave safe mixing bowl
1 12 oz bag of semi-sweet chocolate chips
1 12 oz bag of milk chocolate chips
2 sticks of butter (1 cup)
3/4 cup of sugar
1/4 tsp of salt
1/2 cup of water
Set the oven to 300.
Pour the semi-sweet chips into the big bowl and microwave to melt. Keep a close eye if it's your first time, they can scorch. Look and see if there's a 'melt' setting on your microwave and use that if possible. If not, put them in at 50% power for one minute and then stir. Once melted, add HALF of the milk chocolate bag (you want 18 ounces total) and stir those in.
Put the water on to boil, add the sugar and salt and dissolve. Once it's all hot, put in the butter and melt that as well.
Make sure the chocolate chips are melted through, then add the sugar/butter mixture and stir. Add the eggs once it's started to cool a little and keep stirring.
Spray the cake pan and then add the mixture, bake for 45 minutes.
It will still be wet in the middle, just pull it out anyway and let it sit to cool. When it's cooled off, put it in the fridge overnight. It will firm up.
When you cut it, it will not be cakey at all. It has the same texture and flavor as the inside of a chocolate truffle. It is super duper rich, some whipped cream would be okay but don't add caramel or more chocolate sauce, you will die from the heavy sweetness, likely of instant diabetes.