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3 Ingredient Flourless Chocolate Cake

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Servings: 1 cake

Ingredients

  • 4 Eggs
  • 1 1/2 cups (8oz) Ghirardelli 72% Cacao Extra Bittersweet Chocolate Baking Chips or 2 Ghirardelli 70% Cacao Extra Bittersweet Chocolate Baking Bars
  • 1/2 stick (1/4 cup) Butter
  • Powdered sugar, for dusting (optional)

Method

  1. Preheat oven to 325°F.
  2. Grease the sides of an 8-inch round cake pan and line the bottom with a parchment paper circle.
  3. In a mixer, whip eggs on high speed until doubled in volume, about 5 min.
  4. In a medium bowl, set over a double boiler, melt chocolate and butter, stirring occasionally until smooth.
  5. Fold one-third of whipped eggs into chocolate mixture until only a few streaks of egg are visible.
  6. Fold in remaining eggs in two parts until mixture homogenizes.
  7. Pour batter into prepared cake pan and smooth surface.
  8. Bake in hot water bath until cake has slightly risen, edges are just beginning to set and center temperature registers 140°F (approximately 15-20 mins).
  9. Cool and refrigerate overnight. When removing cake from pan: place the pan in a bath of warm water until cake releases from the side then remove from pan.
  10. Optional: Dust with powdered sugar to decorate.