This rich chocolate torte 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 lush chocolate fudge. Baking the cake in a water bath helps keep it moist. There is no added sugar in the recipe and the sweetness comes exclusively from the chocolate you use. I find dark chocolate sweet enough but if you prefer your dessert sweeter, go with milk chocolate or maybe half milk/half dark. It is a decadent dessert so cut it in small slices. It will easily serve a dozen guests. To change it up from my usual recipe, I added a layer of ganache on the top of this version simply made by melting a Godiva dark chocolate-blood orange chocolate bar right on top of the warm cake. So easy! To finish it up, I sprinkled candied orange peel all over the top and served fresh orange slices on the side. A truly special dessert for holiday entertaining. Love the chocolate and orange combo of flavor but don’t want to fuss with the chocolate ganache layer and candied orange peel? Just add the zest of 1 orange to the batter and serve with fresh orange slices. Did I tell you the cake can be made up to 4 days in advance???
Decadent 3-Ingredient Flourless Chocolate Cake with Chocolate Ganache and Candied Orange
- 1 lb of dark chocolate
- 2 sticks of unsalted butter
- 8 large eggs
- 3.1 oz Godiva Blood Orange Dark Chocolate Bar, for ganache layer
- candied orange slices to top, optional
- fresh orange slices for serving, optional
- Preheat oven to 325F and adjust the rack to the bottom third.
- Prepare an 8″ springform pan: Generously butter the sides and bottom of the pan. Wrap the outside of 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.
- 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 the cake from the water bath. Break the chocolate bar on top of the warm cake and gently spread the chocolate ganache with a spatula once the chocolate has melted. The cake can now be refrigerated in the pan, covered, for up to 4 days.
- Bring to room temperature 1/2 hour before serving. If desired, sprinkle with slices of candied orange, recipe follows.
To make candied orange peel: In a small saucepan mix equal parts water and granulated sugar, 1 cup of each is sufficient for one orange. Bring to a boil and stir until the sugar is dissolved. In this simple syrup drop the peel of an orange that you have cut in thin strips. Lower heat and cook, stirring occasionally, for an hour until the peel is softened. Lay out on wax paper or parchment paper overnight to dry, ensuring the peels do not touch. Once dry, store in an airtight container until ready to use. Can be made ahead 2 weeks. You can candy any variety of oranges. I made candied blood orange peel for this cake. Thicker skinned oranges such as blood oranges will have more pith and more bitterness which I happen to like. You can also use a vegetable peeler to get a thinner orange peel, removing more pith. It really is a personal choice.