Wednesday, 08 June 2011

• Three Ingredient Chocolate Cake

  This is a guest post from Kirbie's Cravings.
  
  
  

  

  I love chocolate. I love simple recipes. So when I saw a recipe for a 3 ingredient chocolate cake, of course I had to check it out.

  

  Eggs, butter, and chocolate. That’s all you need.

  The preparation was easy. The outcome: decadent chocolate bliss.

  

  To make the cake, you melt the chocolate and butter. Microwave is fine.

  

  Then you beat the eggs until they double in volume.

  
  
  Then you add the eggs to the chocolate mixture and it’s ready to go in the oven. See? So easy!

  The cake has a rich chocolate taste and a light and moist texture. The whipped eggs keep the cake from getting dense or too heavy. I have to confess, I did miss the flour a little. But it’s just my own personal preference.

  

  Recipe adapted from Gimme Some Oven who adapted it from Cook’s Illustrated

  Recipe Type: Dessert

  Author: Kirbie’s Cravings

  Prep time: 10 mins

  Cook time: 22 mins

  Total time: 32 mins

  Ingredients

  • 4 eggs
  • 8 oz bittersweet chocolate, coarsely chopped (you can use semisweet if you prefer a sweeter chocolate)
  • 8 Tbsp. (1 stick) unsalted butter, cut into small pieces

  Instructions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 6 or 7-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. Bring a kettle or pot of water to boil.
  2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).
  3. Meanwhile, melt the chocolate and butter together. I put them in a glass bowl and put it in the microwave for 30 second intervals, stirring in between until the mixture is melted and smooth. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until no streaks of egg are visible. Then fold in another third of the egg mixture, and then the last third of the egg mixture.
  4. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature.

  
  

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