This is the cake I make when company is coming and I have no time to fuss. There is no flour, no baking powder and no extra sugar beyond what is already in the chocolate, just good dark chocolate, butter and eggs. The eggs are whipped until thick and pale, and that is what gives the cake its lift. It comes out of the oven with a thin crackly top and a dense, fudgy middle, a little like a truffle. A dusting of cocoa and a spoonful of whipped cream is all it needs.
Servings: 8 · Prep: 10 min · Cook: 28 min
Ingredients
- 8 oz (225 g) bittersweet or dark chocolate (60 to 70% cocoa), chopped
- 1/2 cup (115 g) unsalted butter, cut in pieces
- 4 large eggs, at room temperature
- 1 pinch pinch of salt (optional)
- 1 tsp cocoa powder, for dusting (optional)
Method
- Heat the oven to 325°F (165°C). Butter an 8-inch (20 cm) springform pan and line the bottom with a circle of parchment paper.
- Put the chocolate and butter in a heatproof bowl. Melt them in the microwave in 30-second bursts, stirring each time, or over a pan of barely simmering water, until smooth. Set aside to cool for 5 minutes; it should feel warm, not hot.
- Crack the eggs into a large bowl, add the salt and beat with an electric mixer on high speed for 5 to 6 minutes, until the eggs are pale, thick and about three times their original volume.
- Pour one third of the whipped eggs into the chocolate and stir to loosen it. Then gently fold the chocolate mixture into the rest of the eggs with a spatula, lifting from the bottom, until no streaks remain. Work gently so you keep the air in.
- Scrape the batter into the pan and smooth the top. Bake for 25 to 30 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan.
- Let the cake cool completely in the pan on a rack; it will sink a little in the middle, which is normal. Run a knife around the edge, remove the ring, dust with cocoa powder and slice with a warm knife.
Tips and variations
- The quality of the chocolate is everything here, so use a bar you would enjoy eating on its own.
- Cold eggs will not whip as high; set them in a bowl of warm water for 10 minutes if you forgot to take them out.
- The cake tastes even better the next day. Keep it covered in the fridge up to 4 days and let slices sit 20 minutes at room temperature.
- Serve with lightly whipped cream, a few raspberries or a spoonful of plain yogurt to balance the richness.
Three ingredients, one bowl and a cake that looks like it came from a bakery. That is my kind of Sunday dessert. Enjoy!
