Decadent 3-Ingredient Flourless Chocolate Cake

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This rich chocolate cake is almost too good to believe.  With just 3 ingredients which come together in a few minutes, it is decadent and very satisfying with a texture reminiscent of a dense chocolate mousse.  Baking the cake in a water bath helps keep it moist.  Recently made for a friend’s birthday, it elicited moans of delight around the table. The type of chocolate used can change the flavor if desired as I predict this will become your go-to recipe for a special occasion chocolate cake.  Who knew [Chocolate + butter + eggs] = BEST CHOCOLATE CAKE EVER?  I served mine with a dusting of powdered sugar and fresh raspberries but you could substitute strawberries, or other fruit.

Decadent 3-Ingredient Flourless Chocolate Cake

 GimmeSomeOven recipe

  • 1 lb of semi sweet or bittersweet chocolate
  • 2 sticks of unsalted butter
  • 8 large eggs
  • powdered sugar and fresh raspberries for serving, optional
  1. Preheat oven to 325F and adjust the rack to the bottom third.
  2. Prepare an 8″ springform pan:  line the bottom with some parchment, cut to size.  Generously butter the sides of the pan.  Wrap the pan in 2 sheets of foil.  Set the pan in a larger, oven-safe dish that will hold enough boiling water to go up half way the sides of the pan.
  3. Set a kettle of water to boil.
  4. Melt the chocolate and butter in either a Bain Marie or in a glass dish in the microwave. Stir frequently.  You want the chocolate to just melt.  Be careful to not overheat the chocolate.
  5. Meanwhile, beat the eggs at high speed in a stand up mixer with a whisk attachment until they have doubled in volume and are thick and fluffy, about 5 minutes.
  6. Add the chocolate to the eggs in thirds, mixing well after each addition.
  7. Pour the batter in the springform using a spatula to smooth the top of the cake.  Place in the oven and pour boiling water around the cake pan so the water is half way up the side.
  8. Bake about 25 minutes until the cake begins to set on the sides and the center is still a little jiggly or an instant read thermometer registers 140F.   A thin crust will have formed on the top similar to brownies.
  9. Remove from the water bath and cool the cake in the pan  to room temperature.  The cake can now be refrigerated in the pan, covered, for up to 4 days.
  10. Bring to room temperature for 1/2 hour before serving.  If desired, sprinkle with some powdered sugar and serve with raspberries.

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“Let’s face it, a creamy chocolate cake does

a lot for a lot of people; it does for me.”

Audrey Hepburn

15 thoughts on “Decadent 3-Ingredient Flourless Chocolate Cake

  1. Oh my, what a cake! 1 lb of chocolate + 1/2 lb of butter has to good 🙂 Also, your pictures and instructions helped clear something up for me. I’ve heard of cakes being baked in a hot water bath, but I always worried about trying it and whether the water would leak into the springform pan (after all, when making tres leches, the milk leaks out)…and now I know that to avoid any problems, the pan can be wrapped in foil!

    • I was also worried about the very same thing as I have had this problem before as well, especially with quiches. This batter was pretty thick. I did try the bottom both ways, with the lip up and with it down. ( I used it down). For extra liquid proofing, you could line the bottom with parchment as I did and extend it a bit up the side. When you take the sides off the pan, you could trim the paper back. I had zero leakage but had this leaked, the foil would have captured the leakage. The foil in this case is to prevent the water from penetrating the cake. I just couldn’t believe this recipe at first and was blown away that a 3 ingredient cake could be so good. Getting the pan ready was the hard part! Thanks for stopping by.

      Johanne Lamarche

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  2. Yummmm Johanne, I’ve made this before, and when I looked at your recipe that called for 8 eggs, I went “whoa”. However I can see now that it was for a much bigger cake that served 10. Mine was not as large. But yes, isn’t it just sinfully decadent? I like the idea of the springform pan too. So one question I do have, why did you line the bottom with parchment paper? Also, how did it do cutting the cake with the parchment paper, did you have to separate it? just curious is all.

    • Hi Loretta! The recipe called for the parchment so I used it. The cake cut cleanly off of it, no problem at all. If I made it again I would just butter the bottom as I did the sides and I think that would be fine. It served 10 generously and could even serve 12 but no one complained, it was so decadent!

      Johanne Lamarche

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  3. Oh my oh my!!!! I have never thought those few ingredients can make something this decadent. I am in awe of your wonderful work, Johanne. This cake looks so awesome.

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