|Eggs, butter, and chocolate. How|
could we go wrong?
|Be sure the bowl is microwave safe and |
large enough to hold the entire batter.
Next, whisk up the 8 large eggs. Beat them until they double in size, get pale in color and frothy. In my stand mixer with the whisk attachment that took about 4 minutes. While you've got that going, its time to melt the chocolate and the butter together. This part couldn't be easier. I just put them both into a microwave safe bowl and heated them for 30 second intervals. Stir in between each interval until the chocolate and butter are melted and combined.
|Nice and fluffy and frothy and|
double in size. Check!
Ok, I'm getting a little ahead of myself since you still have to bake it but seriously, how ridiculously easy is that? How did I go almost 40 years not knowing that this was something I could have been making? Live and learn they say, and then eat cake!
|The melted chocolate mixture|
will be smooth and shiny. Mmmm!
Don't be afraid to get the sides good and greased. We don't want that baby to stick! Smooth out the top of the batter so it is even. Then carefully wrap the outside of the pan with a double layer of heavy duty aluminum foil. I know it seems strange, but the main objective of this step is to keep any water from getting into your delicious batter. Once you have your wrapped pan full of batter, place it inside a larger pan (you want to have a little space all the way around it) and place it into your oven on the lower-middle rack. I used a roasting pan that had high sides.
|You can see the foil around the outside and a|
small hole from where I tested the cake for
doneness with a toothpick.
Bake the cake at 325 degrees until a thin crust has formed on the top and the edges are just starting to set, about 20 minutes. Carefully remove the pan from the oven, once again being careful of the hot water and remove the springform pan from the water bath. Set it aside to cool and then once it has reached room temperature refrigerate it until chilled. It will be much easier to slice (and not run all over the place) when it is chilled so don't try and skip this step no matter how loudly that chocolatey siren song is calling to you...
|Just a touch of powdered sugar. :)|
When you are ready to serve the cake, remove the sides of the springform pan and invert it onto a piece of wax paper so you can remove the bottom liner from the cake and then flip it back over onto your serving platter. Sprinkle with powdered sugar and top with fruit or whatever toppings you like. It's actually best if you let the cake warm up just a bit before serving it so if you get it out while you eat dinner it will be just perfect when you're ready for dessert.
The pure chocolate flavor you get from this cake is simply to die for. Dense but smooth and fudgy - - really in a class by itself. It's the perfect sinful way to celebrate this Valentine's Day, and with only 3 ingredients it's a nice reminder sometimes it's the simple things that are most worth celebrating.
Flourless Chocolate Cake
Recipe from Gimme Some Oven
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, chopped
2 sticks, unsalted butter cut into pieces
|You can see I cut this piece before I sprinkled on the |
powdered sugar. My taste tester husband was a bit impatient.