This 5-Ingredient Chocolate Cake Will Make Your Bakery Obsolete
This 5-Ingredient Chocolate Cake Will Make Your Bakery Obsolete
Ever wished you could whip up a dessert that would make professional bakers jealous? Well, buckle up buttercup, because I’m about to share the secret weapon that’ll have your friends begging for your recipe (and questioning their life choices).
Let’s dive into the world of flourless chocolate cake – a dessert so decadent, it should be illegal. But don’t worry, we won’t tell if you don’t.
Ingredients
- 200g dark chocolate (60% cocoa solids or higher)
- 200g salted butter
- 5 large eggs
- 200g light brown sugar
- 30g unsweetened cocoa powder
The Magic Method
-
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Pro tip: this step is crucial unless you enjoy scraping cake off the pan.
-
Melt the chocolate and butter together in a saucepan over low heat. Stir constantly to avoid burning – nobody likes the taste of regret in their cake. Set aside to cool for 10 minutes.
-
In a large bowl, channel your inner Rocky and beat those eggs like they owe you money. Use an electric mixer for about 5 minutes until they’re light and fluffy.
-
Gradually add the sugar to the eggs, one tablespoon at a time. Keep beating until the mixture is pale and thick, about 7 minutes. It should fall off the beater in ribbons – like a delicious, edible waterfall.
-
Gently fold the cooled chocolate mixture into the egg mixture. Remember, we’re making cake, not scrambled eggs.
-
Sift in the cocoa powder and fold gently to combine. Don’t overmix – we’re not trying to build arm muscles here.
-
Pour the batter into your prepared pan and bake for about 30 minutes. The top should be slightly cracked and firm to the touch, but still a bit jiggly.
-
Let it cool completely before removing from the pan. Dust with cocoa powder if you’re feeling fancy.
The Secret to Success
Now, here’s where the magic happens. This cake is supposed to fall and crack as it cools. That’s not a mistake – it’s a feature! Those cracks are like nature’s way of saying, “This cake is so good, it couldn’t contain itself.”
The lack of flour means this cake gets its structure from eggs and chocolate. The result? A texture so luxurious, it’s like biting into a chocolate cloud. Dense yet light, rich yet airy – it’s the dessert equivalent of a magic trick.
So there you have it, folks. A five-ingredient wonder that’ll make you the talk of the town (or at least your dinner party). Just be prepared for the onslaught of recipe requests and marriage proposals that are sure to follow.
Now go forth and bake! Your taste buds will thank you, even if your waistline doesn’t.