3 Ingredient Flourless Chocolate Cake
Want a fabulous, rich, and indulgent chocolate cake but can’t have gluten? This cake is the one for you!
Made with only chocolate, eggs, and butter, this cake is very simple to make and tastes divine. It will sink a little in the middle after cooking, but that is to be expected and gives the cake a farmhouse kitchen, rustic look.
Instructions
Crack all 6 eggs into the bowl of a stand mixer. Whip at high speed for about 6-8 minutes, or until eggs have gone foamy and tripled in volume (if you are mixing by hand or with a hand mixer, you'll have to whip the eggs for a lot longer to get them to that stage). The whipped egg mixture will turn to foam, be a very pale yellow color and should hold its shape if you take a spoonful and drop it back in.
Crack all 6 eggs into the bowl of a stand mixer. Whip at high speed for about 6-8 minutes, or until eggs have gone foamy and tripled in volume (if you are mixing by hand or with a hand mixer, you'll have to whip the eggs for a lot longer to get them to that stage). The whipped egg mixture will turn to foam, be a very pale yellow color and should hold its shape if you take a spoonful and drop it back in.
In a large microwave-safe bowl, add the chocolate chips and butter. Microwave on medium setting at 30 second intervals and stir in between, until chocolate is completely melted and has turned into a smooth paste. You can also melt the chocolate in a double boiler, or a pan placed on top of another pan that contains simmering water. Take care not to burn the chocolate, whichever method you use, or it will lose its gloss and turn granular and gritty.
In a large microwave-safe bowl, add the chocolate chips and butter. Microwave on medium setting at 30 second intervals and stir in between, until chocolate is completely melted and has turned into a smooth paste. You can also melt the chocolate in a double boiler, or a pan placed on top of another pan that contains simmering water. Take care not to burn the chocolate, whichever method you use, or it will lose its gloss and turn granular and gritty.
Preheat the oven to 350F/160C fan/gas mark 4.
Slowly add the egg mixture into the bowl with the chocolate butter mixture, adding a few large spoonfuls of the whipped egg at a time.
Each time you add the egg mixture, use a large spatula to fold it in, and stir well until everything is evenly mixed and no egg streaks are visible.
Preheat the oven to 350F/160C fan/gas mark 4.
Then add more egg mixture and repeat until all the whipped egg mixture is incorporated.
This part must be done by hand, and not with a mixer – a mixer will knock the air out of the eggs too much and the cake will not rise properly.
Grease and line a 6 or 7 inch round springform pan with parchment paper.
Slowly add the egg mixture into the bowl with the chocolate butter mixture, adding a few large spoonfuls of the whipped egg at a time.
Pour batter into pan and bake for about 40-50 minutes, until the top of cake is puffy, cracked and fully cooked.
Remove cake from oven and let it cool in pan. The cake will deflate a little once it begins to cool, so don’t panic.
When it’s cooled down totally remove from the pan, sprinkle with a little powdered sugar, and serve.
