Super Easy 3 Ingredient Flourless Chocolate Cake With Chocolate Ganache
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Ingredients

  • 20 mins Cook time
  • 25 mins Total time
  • 45 mins This rich, dense and oh
  • 8 large eggs 225g unsalted butter 450g good quality dark chocolate For the ganache: 80g pure cream 100g good quality dark chocolate, chopped Instructions Preheat the oven to 160 degrees celsius. Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil. Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat). Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size. Break the chocolate into pieces and place into a microwave safe bowl. Chop the butter into chunks and add to the chocolate. 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). You can use a double-boiler on the stovetop if you prefer. Gently fold ¼ of the egg mixture into the chocolate. Repeat 3 more times with the remaining egg mixture. When the mixture is completely combined, pour it into the prepared springform tin. Boil water and carefully pour it into the large baking tray until it covers ⅔ of the sides of the springform pan. Bake in the oven for approximately 25-30 minutes or until the chocolate cake begins to set on the outside edges (not in the middle). Remove the pan from the oven and set aside until the boiling water has cooled slightly. When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely. Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave for several hours or overnight. Before serving, carefully remove the cake from the springform tin and discard and baking paper. Decorate with chocolate ganache, icing sugar or anything else you like! To make the chocolate ganache, place the cream in a small saucepan over medium heat and bring to a low simmer. Add the chocolate to a bowl and pour over the hot cream. Stir together until melted and completely smooth. Allow to cool for 5 minutes before pouring over the cake. 3.2.2925
  • 4. Place the springform tin into a baking tray that is large enough to fit the cake tin
  • 8. Add the chocolate to the TM and grate on Speed
  • chocolate
  • 10. Add the chopped butter and melt for
  • 11. Using a rubber spatula, gently fold
  • 13. When the mixture is completely combined, pour it into the prepared springform tin
  • 15. Bake in the oven for approximately
  • 16. Remove the pan from the oven and set aside until the boiling water has cooled slightly
  • 17. When it
  • 18. Place the cake
  • 19. Before serving, carefully remove the cake from the springform tin and discard and baking paper
  • 2. Add the cream to the bowl and melt for

Instructions

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