This easy flourless best chocolate cake recipe is mind-blowingly delicious! Each bite is an explosion of rich, pure chocolate flavor unlike anything else you’ve tasted. Imagine if the worlds gooiest brownie and a chocolate truffle combined to form a chocolate cake—that’s what this cake tastes like!
Plus, it only requires four (yes, four!) ingredients to make, and you most likely have them all on hand already. It’s dangerously addicting but so decadent just one slice will satisfy even the most insatiable chocolate craving. Make this and then fall in love with each silky smooth chocolate bite. You and anyone you share it with won’t regret it!
Ingredients
8 large eggs
16 oz bittersweet chocolate chopped
1 cup (2 sticks, 8 oz.) unsalted butter, cubed small
2 tbsp coffee liqueur such as Kahlua
Instructions
Move the oven rack to the lower middle position. Preheat the oven 325F.
Grease the sides of a 9-inch spring form pan with butter and then cut a parchment round to line the bottom of the pan. Wrap heavy duty aluminum foil around the outside of the pan to guard against leaks. Place the springform pan in a large straight sided skillet or roasting pan and begin heating water for the water bath. You will need enough water to reach about half-way up the side of the springform pan.
Crack the eggs into the bowl of a stand mixer. Fit it with the wire whip attachment and start the mixer on medium low until the eggs begin to foam, about 30 seconds. Then increase the speed to medium high and whip until doubled in volume, the color is light, and the bubbles are very fine, about 5 minutes. If you are using a hand mixer, crack the eggs into a large bowl, start on medium and then whip them on high until they are done.
Heat a medium saucepan of water on the stove until just beginning to simmer. Place a large heatproof bowl over the saucepan and melt the chocolate, butter, and coffee liqueur. Keep the water steaming, but not boiling and stir the chocolate mixture frequently until it is smooth and has reached 115F on a thermometer.
Fold 1/3 of the egg foam into the chocolate with a large rubber spatula until it’s mostly mixed in. Then add the next 1/3 of the egg and mix again. And finish with the last 1/3 of the egg, this time folding it in until it is thoroughly mixed in and the batter is homogeneous.
Pour the batter into the springform pan, smoothing the top. Transfer the pan in the roasting pan to the oven and pour the warm water around it. Bake for 18-20 minutes, or until a thermometer in the center reaches 140F.
Transfer the pan to a wire rack and cool to room temperature. Then wrap the cake in plastic wrap and put it in the refrigerator overnight.
Before serving, put the cake on the counter to warm up a bit. Then remove it from the springform pan. You can serve it right on the base or invert the cake onto a cutting board lined with wax paper and then invert it again onto a serving dish.
If desired, serve with raspberries or strawberries and dust the cake with confectioners’ sugar.
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Quick tip: You can use an 8-inch or 10-inch spring form pan for this recipe but the baking time will need to be adjusted—a few minutes more for the smaller pan or a few minutes less for the larger.
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