Flourless Chocolate Cake I

I made this cake last week on my hubbies b-day. This cake is SUPPER rich and really needs ice cream to take away that sweet, heavy edge. 

 1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

500gr bittersweet chocolate

100 gr unsalted butter (it's a stick in the US), cut into pices

6 eggs

1.  Preheat oven to 175 ° C. Grease one 28cm round cake pan and set aside. Wrap it in aluminium foil to prevent any leakage. 
2. In the top half of a double boiler (or simply a bowl set on a pot with boiling water) melt the bittersweet chocolate. 
3. Meanwhile,  combine the water, salt and sugar in a small saucepan and heat up over medium heat . Stir until completely dissolved and set aside.
4. When the chocolate has melted, pour it into the bowl of an electric mixer. Start mixing it, adding butter (one pice at a time) and the sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Bake cake at 75°C for about 40 to 45 min. The center should still be slightly wet. Chill the cake overnight (in the pan). The cake is really better the next day. 

Tips:

Bake in small ramekins for 15-25 min.