Chocolate Idiot Cake Flourless Chocolate Cake
Indulge in the decadence of the Chocolate Idiot Cake, a luxurious flourless chocolate cake that’s impossibly rich, velvety, and melt-in-your-mouth smooth. Made with just five simple ingredients—bittersweet chocolate, butter, sugar, eggs, and a pinch of salt—this sophisticated dessert relies on a water bath to achieve its signature creamy texture. Perfect for chocolate lovers and naturally gluten-free, the cake boasts an intense chocolate flavor that pairs beautifully with a dusting of powdered sugar, a dollop of whipped cream, or a scattering of fresh berries. Despite its elegant results, this recipe is delightfully foolproof, making it an excellent choice for both beginner bakers and seasoned pros. Bake it ahead and serve chilled or at room temperature for a truly show-stopping finale to any meal.
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Ingredients
- 225 grams Bittersweet chocolate (70% cocoa or higher)
- 225 grams Unsalted butter
- 200 grams Granulated sugar
- 5 pieces Large eggs
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 175°C (350°F). Butter a 23 cm (9-inch) round springform pan and line the bottom with parchment paper. Wrap the outside of the pan with two layers of aluminum foil to protect it from water seeping in during baking.
Step 2
Set up a double boiler (a heatproof bowl set over a pot of simmering water) and melt the bittersweet chocolate and butter together. Stir occasionally until smooth and fully combined. Remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk the eggs and granulated sugar together until well-combined and slightly frothy. This can be done by hand or with a mixer on low speed.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to ensure the eggs don't scramble. Once fully mixed, add a pinch of salt and stir until smooth.
Step 5
Pour the batter into the prepared springform pan and smooth the top with a spatula. Place the pan into a larger baking dish or roasting pan.
Step 6
Fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath. This will help the cake bake evenly and maintain its creamy texture.
Step 7
Carefully transfer the water bath and cake to the oven and bake for 60 minutes, or until the edges are firm and slightly puffed but the center is still slightly jiggly.
Step 8
Remove the cake from the water bath and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
Step 9
Before serving, remove the cake from the pan and peel away the parchment paper. Dust with powdered sugar or cocoa powder, or top with fresh berries and whipped cream if desired. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (900.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4117.3 |
| Total Fat 314.3g | 0% |
| Saturated Fat 176.2g | 0% |
| Cholesterol 1428.2mg | 0% |
| Sodium 522.1mg | 0% |
| Total Carbohydrate 309.5g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 256.2g | |
| Protein 47.7g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 348.9mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 2000.4mg | 0% |
Source of Calories