3-Ingredient Flourless Chocolate Cake Recipe

Adjust an oven rack to the lower-middle position.

Preheat the oven to 325 degrees F.

Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.

Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil, then set it in a large roasting pan, or any pan that’s larger than the springform.

Bring a kettle or pot of water to boil.

In a stand mixer using the whisk attachment, beat the eggs at high speed for 5 minutes until the volume doubles.

Melt the chocolate and butter together on a double boiler on the stove or in the microwave.

Fold about ⅓ of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.

Fold in half of the remaining egg foam, then the last half of the foam, until the mixture is homogenous.

Scrape the batter into the prepared springform pan, then smooth the surface with a rubber spatula.

Place the roasting pan on the oven rack, then carefully pour in enough boiling water to come about halfway up the sides of the springform pan.

Bake for 22 to 25 minutes or until the cake has risen slightly.

The edges should be just beginning to set, a thin-glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F.

Remove the springform pan from the water bath, then set on a wire rack. Cool to room temperature.

Cover and refrigerate until cool.

About 30 minutes prior to serving, carefully remove the sides of the springform pan.

Invert the cake onto a sheet of waxed paper, peel off the parchment paper, then reinvert the cake onto a serving platter.

Lightly dust the cake with powdered sugar and top with berries.

To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Serve, and enjoy!