How to make chocolate cake with only three ingredients: recipe for chocoaddicts
That I love chocolate is no secret, nor that I tolerate little when it is mistreated in the making of sweets. How many disappointments have I suffered with chocolate desserts that only tasted like sugar! Therefore, if you are chocoaddicts like me, but one of those who melt with the pure taste of the most intense cocoa, you will love this chocolate cake with only three ingredients.
It has no other trick than the quality of its ingredients. It is worth using a good high quality dark chocolate - not necessarily "for desserts" -, with the percentage of cocoa that you like best; the sweetness will depend on the sugar it has. It is also important to choose a good butter and, if possible, free-range eggs. It is a consistent but fluffy and smooth cake, intense and juicy.
IngredientsFor 8 people
- Egg L 5
- Good quality dark chocolate 280 g
- Butter 90 g
How to make chocolate cake with only three ingredientsDifficulty: Medium
- Total time 40 m
- Elaboration 15 m
- Cooking 25 m
Take the eggs out of the fridge so they are not too cold. Grease a round mold with a removable bottom, about 20 cm in diameter. If a larger one is chosen, the cake will come out finer and the cooking time will have to be taken care of.
Preheat the oven to 180ºC and chop the chocolate and butter. Melt both ingredients in a saucepan over very low heat, or in a bain-marie, stirring constantly and trying not to boil or burn. Let cool.
Separate the yolks from the whites, depositing the first in a somewhat larger container. Beat the yolks with some rods until they thicken. Add the melted chocolate little by little, mixing with a tab to achieve a homogeneous combination.
Beat the egg whites with a whisk until they are stiff. Pour them little by little into the main dough, in several batches, incorporating them with soft and enveloping movements. Continue until there are no large white lumps.
Fill the mold, leveling the surface with the back of a spoon or with a spatula, and bake for about 20-25 minutes, until when you puncture the center with a toothpick, it comes out practically clean, with some spots. It is important not to over bake.
Wait a bit before unmolding. It will go down in a few minutes, it is normal. To unmold it, it is best to place the rack on top, turn it upside down and remove the ring from the mold. Serve when cold or slightly warm, to try different textures.
With what to accompany the chocolate cake
This three ingredient chocolate cake has a deep cocoa flavor that gives us a lot of play when serving. We can accompany it with vanilla ice cream, yogurt, red fruit sauce, natural fruit or compote ... I would say that it wins with cold rest, although the texture becomes firmer. Actually, still warm is a delight anyway, why am I going to lie.