Chocolate Ecstasy
Submitted by hoop5087
Flourless chocolate cake baked in a water bath with just five ingredients. Dense, fudgy, and intensely chocolatey with 12 ounces of melted chocolate and a full cup of butter.
YIELD
10 servingsPREP
35 minCOOK
45 minREADY
1 hrsFive ingredients. No flour. No leavening. Just pure, uncut chocolate in cake form.
A full pound of chocolate (semi-sweet and unsweetened together) melts into a cup of butter and a hot sugar syrup. Whipped eggs get folded in for structure, and the whole thing bakes gently in a water bath until barely set.
The result is somewhere between a dense truffle and a mousse. It’s fudgy in the center, smooth on the tongue, and rich enough that thin slices are all anyone needs.
Kitchen Tips
- The water bath is essential. It insulates the cake and prevents cracking, giving you that silky, even texture throughout
- Whip the eggs with sugar until they truly double in volume. This air is the only lift in the whole cake
- The center will look slightly jiggly when done. That’s correct. It firms up as it cools and sets further in the fridge
- Serve cold or at room temperature with a dollop of unsweetened whipped cream to balance the richness
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease a 9-inch springform pan. Line bottom with a round of parchment or wax paper.
In a 2 quart glass bowl, combine ¾ cup of sugar and ⅓ cup water.
Heat in microwave on HIGH 1½ minutes, or until boiling.
Stir in semisweet and unsweetened chocolate and butter until melted.
In a medium bowl, beat eggs and remaining ¼ cup sugar with an electric mixer on high speed until double the volume, about 3 to 4 minutes.
Stir in this mixture into the chocolate mixture until well blended. Turn into prepared pan.
Set springform pan in a larger rectangular baking pan, and water up to an inch on the springform pan.
Bake for 45 minutes, or until cake is set.
Remove pan from water, let cool in pan and refrigerate.
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