Imagine the most deliciously moist and rich chocolate cake ever. And then imagine being able to make it with just 3 ingredients. Yep, that’s right! Can you guess what they are? Flour? No! Sugar? No! Feeling stumped yet?
All you need to make this super yummy chocolate cake is:
Hahaha I didn’t say it was a healthy cake! Just an easy and yummy one!
The trick to getting this cake to be nice and moist is to bake it in a tray of water. This will help it so cook evenly and will keep it beautifully moist inside (sort of like a mousse-like texture). The second trick is to leave the cake in the fridge for several hours, until it is completely cold. It’s best left overnight – this will give you the most delicious results! You can also make it ahead of time as it will keep in the fridge for a few days.
This is amazing served on it’s own, or you can sprinkle it with a little icing sugar. If you want to go all out, then why not serve it with a simple chocolate ganache sauce. Yum!
- 8 large eggs
- 225g unsalted butter
- 450g good quality dark chocolate
- Preheat your oven to 160 degrees celsius.
- Grease the base and sides of a 20cm springform tin very well and then line the base with baking paper.
- Use foil to cover the outside of the tin.
- Sit the springform tin inside a large baking tray (it needs to be large enough that the springform pan can sit flat).
- Beat the eggs for at least 5 minutes or until they have doubled in size.
- Break the chocolate into pieces and place into a microwave safe bowl.
- Add the chopped butter to the chocolate pieces.
- Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon).
- Gently fold ¼ of the egg mixture into the chocolate.
- Repeat 3 more times with the remaining egg mixture.
- When the mixture is combined, pour it into the springform tin.
- Boil a jug of water and then carefully pour it into the baking tray until it covers ⅔ of the sides of the springform pan (make sure no water gets into the chocolate cake!).
- Bake in the oven for 25-30 minutes or until the chocolate cake begins to set on the outside edges (but not in the middle).
- Remove the baking tray from the oven and then set aside until the boiling water has cooled.
- When the water has cooled, remove the springform tin from the baking tray filled with water and set aside to cool.
- Place the cooled cake (still in the tin) into the fridge and leave for several hours (or better yet, overnight).
- Remove the cake from the springform tin and discard and baking paper.
- Decorate with chocolate ganache, icing sugar, fresh berries, chopped chocolate etc.
- Serve warm or cold.