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 of the 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 dark chocolate
- 2 sticks of unsalted butter
- 8 large eggs
- powdered sugar and fresh raspberries for serving, optional
- Preheat oven to 325F and adjust the rack to the bottom third.
- 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.
- Set a kettle of water to boil.
- 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.
- 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.
- Add the chocolate to the eggs in thirds, mixing well after each addition.
- 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.
- 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.
- 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.
- Bring to room temperature for 1/2 hour before serving. If desired, sprinkle with some powdered sugar and serve with raspberries.
“Let’s face it, a creamy chocolate cake does
a lot for a lot of people; it does for me.”
Audrey Hepburn
French Gardener Dishes 
This looks delicious! I have never baked a cake in water like that. It sounds very interesting, and a great way to make it without flour!
Nor had I except for flans but OMG Jenna this cake made everyone moan! GF too!
Sent from my iPhone
>
Reblogged this on Chef Ceaser.
Insanely decadent but easy! Your readers will love this. Thank you!
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
>
Ah, quiche seems to leak all over the place when I make it! I’ve always used springform pans with the lip up, so I’ll try it down next time. Thanks for explaining the most challenging part–the waterproofing!! 🙂
I’ve read that people are switching to glass bottomed springforms that are more leak proof. Worth considering!
Johanne Lamarche
>
Interesting! Glass bakeware is slightly nerve-wracking, but very worth considering!
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
>
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.
Crazy eh, Pang? But a whole pound of chocolate sure made for a fantastic cake!
Johanne Lamarche
>
WINNER! anything that has Just 3 Ingredients and is this luscious has got to be the best. Such a rarity. Love it.
you’ll love it even more if you make it Nancy! Moans were heard from eveyone who tasted it! Who knew 3 ingredients could taste so decadent!
Johanne Lamarche
>
Pingback: Dark Chocolate Flourless Torte with Blood Orange Ganache | French Gardener Dishes
Pingback: Recipe Round-Up: Gluten Free Desserts | French Gardener Dishes