You'll Want to Make This 3-Ingredient Dessert 3 Times a Week
I think we can mostly agree that the real deterrents from baking are the dishes and grocery sacks full of ingredients you need to pull off a single cake, cookie, or pie. Luckily, we have a solution to this most unwelcomed baking problem: chocolate flourless cake.
Pre-heat the oven to 325 degrees F while you finish measuring out your ingredients. For this cake you will need eight eggs, a pound of semi-sweet chocolate chips or chopped, and two sticks of unsalted butter cut into tablespoon sized pieces (16 in total).
Then, grease the sides of your springform pan, and line the bottom of the pan with a piece of parchment paper cut to fit.
The trickiest part of this recipe is how you bake the cake. You will need to bake the cake in a hot water bath (as you would a custard) to keep the cake from drying out. In preparation, wrap the outside of the pan in aluminum foil, find a baking dish large enough to contain your springform pan, and heat a kettle of water on the stove.
In a stand mixer or with your handheld mixer with the whisk attachment, beat the eggs on a high speed until doubled in volume, about five minutes. Melt the butter and chocolate over a double boiler, being careful not to scorch the chocolate.
Then, gently fold in a third of the whipped eggs to the chocolate mixture. It can be a little streaky. Then, fold in the rest of the eggs in two increments until the batter is homogenous.
Pour the batter into the springform pan. Place the springform pan into the roasting pan, and put in the oven. Then, add the hot water to the outer roasting pan, until it reaches about halfway up the sides of the cake pan.
Bake the cake until the sides are set, about 20 to 25 minutes. Remove the springform pan from the roasting pan and cool completely before removing from the cake pan. Serve this simple cake with fresh fruit, powdered sugar, or whipped cream.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.