Three Ingredient Flourless Chocolate Cake

Saturday, 24 August 2013

I introduced you to the three ingredient cookie a while ago. Now, I present to you... the three ingredient cake. What? No, really. 


Seriously.


This cake has only three ingredients. Well, four, if you count the cream that's on top. Oh, and five, because I sprinkled in some toasted, caramelized pecans. But you can totally eat the cake by itself. It is moist and chocolatey and delicious, and you probably have all the ingredients in your kitchen right now.

Toppings galore.


I'm a sucker for easy cooking/baking/life/everything. And this cake is so easy and so quick to whip up. It's actually really fudgy on the bottom, and the top actually creeps up into a kind of crust that reminds me of cheesecake, so it's a little bit crisp, and perfect for filling with your toppings.

 You can see the difference better in this picture:

You'll need:

Chocolate. As you can see, I didn't have enough of one kind, so I used every single bit of chocolate I had in the house - white, dark, milk, mini chips. 


Butter.


Eggs.


Once you've got all that, you're good to go. 


It's a perfect last minute birthday cake, or a special treat for unexpected guests! 



Three Ingredient Flourless Chocolate Cake
  • 2 cups of chocolate. 
  • 1 cup of butter, chopped into pieces
  • 6 eggs at room temperature
  1. Preheat the oven to 180C. Grease and line a 20cm cake tin - not a springform! 
  2. Put the chocolate and butter into a large bowl and set over a pot of simmering water until it's melted. Don't let the bottom of the bowl touch the water. Stir together. Set aside to cool. Alternatively, you can do it in the microwave in 30 second bursts until it's all melted. 
  3. Beat the eggs on high until it is airy and fluffy with soft peaks. It should take about 6-8 minutes.
  4. Fold in the cooled chocolate mixture, and pour into the cake tin.
  5. Place the cake tin onto a large roasting tray/pan, and put that in the oven. Fill the pan with boiling water until it comes halfway up the sides of the cake tin, and then cover the whole thing with foil. Bake for 35-40 minutes, or until a skewer comes out clean. 
  6. Cool in the fridge for 2 hours, and then decorate as you please. I melted some chocolate, whipped some cream, swirled a bit of the chocolate in the cream, dolloped that on top, and sprinkled with chopped up pecans and chocolate chips, and then drizzled the chocolate on top.
Let me know if you try it out :) 
Have a wonderful weekend!

xx gee 

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