You don’t need fancy ingredients to make this moist, yummy chocolate cake. By Eunice Quek
THREE-INGREDIENT CHOCOLATE CAKE
Three-ingredient chocolate cake. Photo: Ong Wee Jin
This recipe is adapted from American cooking magazine Cooks Illustrated. The cake is moist and chocolatey and has a mousse-like texture. Sugar is optional and it contains no flour – good for those looking for a gluten-free cake.
Ingredients: 450g dark or semi-sweet chocolate, coarsely chopped 227g unsalted butter, cut into small pieces (keep a piece to grease the pan) 8 eggs, cold
Optional garnishes: Icing sugar, berries
1. Preheat oven to 160 deg C.
2. Place the chocolate and butter in a microwave-safe bowl and melt them on medium heat, in 30-second intervals, in a microwave oven. Stir after each cycle. When the chocolate and butter have melted into a smooth mixture, remove from the oven.
3. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
4. Wrap the exterior with two sheets of aluminium foil and set it in a large roasting pan, or any pan larger than the springform. Bring a kettle or pot of water to a boil.
5. Whisk eggs at high speed in an electric mixer until the volume doubles. This takes about five minutes.
6. Fold the beaten eggs with a spatula into chocolate mixture in three batches until it is smooth.
7. Pour the mixture into the prepared springform pan and smooth out the surface with a spatula.
8. Put the springform pan in the roasting pan. Carefully, pour in boiling water to about halfway up the sides of the springform pan. Then, with oven mitts, place the roasting pan carefully into the oven in the middle rack.
9. Bake 20 to 22 minutes. The cake is ready when it has risen slightly and the edges have set. Insert a skewer in the middle, it should come out clean.
10. Remove the springform pan from the hot water. Place it on a wire rack. Let the cake cool to room temperature, then cover and refrigerate until chilled.
11. Before serving, remove cake from springform pan and invert it onto a flat dish. Peel off the parchment paper and re-invert the cake onto a serving platter.
12. If desired, dust with icing sugar and garnish with berries before serving.
Serves six to eight
Tip: Depending on whether you have a sweet tooth, use a mix of semi-sweet and dark chocolate for the batter.
A version of this article appeared in the print edition of The Sunday Times on February 19, 2017, with the headline ‘Recipes’.