Flourless Chocolate Cake – rich, creamy, dense chocolate cake that has the texture and taste of a chocolate truffle, made with only 3 ingredients!
When it comes to making recipes, the only thing that generally matters to me is if it tastes good. I normally never look up “easy” or “quick” recipes, because many times those focus more on shortcuts and less on actual taste.
Finding a recipe that is easy, relatively quick, and tastes amazing? Rare! This is one of those recipes. Flourless chocolate cake, made with 3 ingredients – a whole lot of chocolate, eggs, and butter. That’s it!
There are a couple different additional items needed to make the recipe, but don’t let that discourage you. This is TOO GOOD to not make!
This is also one of the items that is on my catering menu! I have finally made the step to accept more catering orders and actually created a menu with pricing, business cards, logos, etc.
I’ve been waiting to do this for so long - I’ve been baking treats for friends and family for years and years but never really took it on as an additional business because I didn’t think I could make money and thought it would be too stressful. But, once I started bringing treats to the office, I started getting more and more orders, and it has continued from there!
I have had the privilege of catering for bridal showers, weddings, baby showers, birthdays, and more 😊 I am not quitting my day job yet but am excited to see what happens in the future! You can see my catering menu here - it's very extensive! What can I say, I like options 😊
PS - With this cake, for the sake of the picture, I took a big slice - however, it's VERY rich, so a few bites will be all you need to be in chocolate heaven!
Flourless Chocolate Cake
Makes one 8-inch cake, feeds 12-16
Ingredients:
8 large eggs, cold
16 ounces semisweet chocolate
2 sticks (16 tablespoons/8 ounces) unsalted butter
Directions:
1. Preheat the oven to 325 degrees. Crack the eggs into a large bowl. Using a hand mixer or stand mixer, beat the eggs until fluffy and doubled in size, about 5 minutes.
2. Add the semisweet chocolate and butter into a large microwave safe bowl (I normally cut the sticks of butter into 2 tablespoon chunks). Heat the chocolate and butter in the microwave in 30 second intervals. Do not heat for longer than 30 seconds - we don't want to risk burning or scorching the chocolate! Mix the chocolate and butter after each 30 second interval, and continue to microwave in these intervals until the chocolate and butter is completely melted together and smooth. Let cool for 5 minutes before continuing.
3. Using a spatula, add a third of the beaten eggs to the chocolate and butter mixture, folding until no streaks of egg remain. Repeat with another third, and then the rest of the eggs until they are all combined.
4. Pour the batter into a greased 8-inch spring form pan that has been wrapped in aluminum foil.
5. Place the spring form pan inside of a larger pan (I normally use a roasting pan; you can use anything that has high sides). Next, pour in enough boiling water to come half way up the spring form pan (a couple inches).
6. Very carefully place the pan inside the oven (I actually put the cake and roasting pan in the oven first, and then pour in the hot water).
7. Bake for 22-25 minutes, until the edges of the cake are beginning to set (there should be a 140 degree F internal temperature).
8. Take the cake out of the oven, and once able to handle, place the spring form pan onto a cooling rack and let cool to room temperature. Cover and refrigerate until cold (I normally refrigerate overnight).
9. Dust the top with powdered sugar before serving. Serve with fresh berries, vanilla ice cream, etc. Enjoy!
Notes:
1. We bake the chocolate cake with the steaming water to create a water bath - this helps the cake not crack after baking.
2. This cake would also be great served with some fresh strawberry sauce or homemade whipped cream! Homemade whipped cream is one of my favorites - just beat half a cup of cold heavy cream until soft peaks form, then add a couple tablespoons of powdered sugar and a splash of vanilla, and beat until stiff peaks form. That's it!
3. If you don't have a spring form pan, use this as an opportunity to get one! You can bake quiche, cheesecakes, tortes, and more in this. If you don't want to invest in a heavy duty roasting pan, you can find disposable pans at the grocery store that are only a few dollars.