That Chocolate Thing

When we were in Anaheim last week, we ate at my FAVORITE restaurant~Bubba Gump's. You know, as in from the movie Forrest Gump? It is soooooooo good; although you do have to like shrimp. Anyway, we had this awesome flourless chocolate cake with vanilla ice cream and raspberry topping that they called, "That Chocolate Thing." As soon I we got home I was in search for the recipe. I found one on allrecipes.com, but Bubba Gumps cooked it in mason jars, which I thought was adorable. I tried the following recipe and gave it to some friends for their birthdays with parchment and a bow around the jar. I filled the jars 3/4 of the way full and cooked in the water bath as instructed. I actually cooked it for about 50 min. and then turned off the oven and let it sit for about 20 more min. as the oven cooled. It says to refridgerate overnight, but I had to sneak a taste! If it hadn't been 11:30 p.m., I would have eaten it right then! But, you know...eating chocolate alone in the middle of the night is a sure sign of a Chocoholic...
We warmed it in the microwave the next night and served it with the vanilla ice cream and raspberry pie filling...WOW! It is seriously just as good as Bubba's! I had to share.

INGREDIENTS:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.