Easy Flourless Chocolate Cake

Flourless Chocolate Cake

And you thought flourless chocolate cakes were complicated and tricky. Not so! This flourless wonder has only five ingredients and comes together so easily. Best of all – it is absolutely foolproof!

This rich, decadent cake will make your sweetheart swoon. Yet, it is simple to make. (P.S. No need to tell anyone that it is simple. Let them think you slaved away for hours!)

EASY FLOURLESS CHOCOLATE CAKE

1 cup butter, cubed
12 ounces chocolate chips (I used semi-sweet)
1 1/4 cup sugar
1 cup cocoa powder
Pinch of salt
8 eggs, separated

Preheat oven to 350°F.

Butter 10-inch-diameter springform pan. Line bottom with parchment paper.

Stir butter and chocolate in heavy large saucepan over low heat until melted.

Mix sugar, cocoa powder and salt in large bowl. Add egg yolks; whisk until well blended. Whisk in chocolate-butter mixture. Whip egg whites until stiff peaks and then fold into chocolate batter.

Pour batter into prepared pan. Bake  45 – 50 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. Cool completely before serving. (Can be made one day ahead and refrigerated.)

 

Three Ingredient Flourless Chocolate Cake (Valentine)
 
Prep time
Cook time
Total time
 
A decadent flourless chocolate treat for your sweetheart!
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 1 cup butter, cubed
  • 12 ounces chocolate chips (I used semi-sweet)
  • 1¼ cup sugar
  • 1 cup cocoa powder
  • Pinch of salt
  • 8 eggs, separated
Instructions
  1. Preheat oven to 350°F.
  2. Butter 10-inch-diameter springform pan. Line bottom with parchment paper.
  3. Stir butter and chocolate in heavy large saucepan over low heat until melted.
  4. Mix sugar, cocoa powder and salt in large bowl. Add egg yolks; whisk until well blended. Whisk in chocolate-butter mixture. Whip egg whites until stiff peaks and then fold into chocolate batter.
  5. Pour batter into prepared pan. Bake 45 - 50 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. Cool completely before serving. (Can be made one day ahead and refrigerated.)

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: