3 Ingredient Cake : So Easy It’s Almost Scary…
Have you ever tried to make a cake with only 3 ingredients? We assure you that it is not an impossible task, on the contrary! After discovering the goodness of cookies with just a few ingredients, we also accepted this challenge and the result we got is a “sinful” and delicious cake: a concentrate of pure dark chocolate with a moist and soft texture that melts in your mouth. Eggs, butter and chocolate are precisely the three ingredients of the recipe, to be combined with simplicity.
Ingredients for a 20 cm (8-inch) pan:
- 450g (16 oz or 2 cups) dark chocolate (55% cocoa)
- 220g (7.8 oz or 1 cup) unsalted butter, at room temperature
- 245g (8.6 oz or about 5 medium) eggs, at room temperature
How to prepare 3 Ingredient Cake:
- Finely chop the 55% dark chocolate with a knife (if using a higher percentage, recalibrate the amount of butter and eggs to compensate for the fat content).
- Place the chopped chocolate in a small saucepan to melt in a bain-marie.
- Add the chopped butter to the melting chocolate.
- Stir with a spatula to promote melting and mix the ingredients well.
- Once ready, let it cool for about 5 minutes. Meanwhile, pour the eggs into a bowl and beat them with an electric whisk.
- Beat the eggs until they are light and frothy, which will take about 5 minutes.
- Drizzle the warmed melted chocolate into the bowl with the beaten eggs.
- As you pour in the chocolate, stir the mixture from the bottom up so it is well blended.
- Line the bottom of a 20-cm-diameter cake pan; to do this, cut out the template on a sheet of baking paper.
- Butter the bottom of the mold and adhere the sheet of baking paper.
- Pour the batter into the pan.
- Level the surface with a spatula.
- Lay the cake pan on a drip pan and pour room temperature water until half the mold is covered.
- Bake for 5 minutes in a preheated static oven at 210°C (410°F) on the middle shelf, then cover with foil and continue baking for another 15 minutes. When cooked, take the cake out of the oven and let it cool at room temperature for a couple of hours.
- After cooling, place the cake in the refrigerator to firm up for at least 1 hour. After this time, unmold the cake: gently run the blade of a knife along the entire edge of the cake, then invert it onto a serving plate.
- For decoration: in a well-chilled bowl, beat the fresh liquid cream with electric whips until well whipped.
- Fluff the surface of the cake with the whipped cream, creating a wavy pattern.
- Garnish with red fruits to taste.
Bon Appétit!
