A flourless chocolate cake is a timeless dessert that captures the essence of rich, indulgent chocolate in its purest form. This simple yet elegant cake requires only three ingredients—butter, chocolate, and eggs—making it accessible for both beginner bakers and seasoned dessert lovers alike. Inspired by Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte, this cake delivers a velvety, mousse-like texture that melts in your mouth, evoking nostalgic memories of home-baked treats.
A Childhood Classic
Growing up in a small college town in The Berkshires, my family owned a beloved local restaurant where this cake became a staple on our menu. Dubbed “Chocolate Torte Colin” in our home, it was the ultimate celebration cake for birthdays, homecomings, and special occasions. Despite its seemingly intricate preparation, this recipe is straightforward, relying on simple techniques that anyone can master.
How to Make It
The method begins with melting high-quality chocolate and butter together until smooth and glossy. Meanwhile, eggs are whisked over a bain-marie (double boiler) until they become pale and airy. Once the chocolate mixture has cooled slightly, the whipped eggs are carefully folded in to create a luscious batter. The cake is then baked in a water bath at a low temperature for just 15 minutes before being refrigerated for at least three hours to set.
Why It Works
The absence of flour allows the chocolate to shine, while the eggs provide structure without compromising the cake’s silky consistency. The result is a deeply chocolatey torte with an irresistibly smooth texture, reminiscent of a rich chocolate truffle that melts perfectly on the tongue.
Recipe
Ingredients:
- 450g bittersweet chocolate (preferably no higher than 62% cocoa content)
- 225g unsalted butter, softened
- 6 large eggs (approximately 300g), at room temperature
Equipment:
- 20cm springform cake tin, greased and lined with parchment paper
- Heavy-duty aluminium foil (to wrap the tin for the water bath)
- Large roasting pan for the water bath
Instructions:
- Preheat the oven to 175°C.
- Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the eggs over a bain-marie until pale and tripled in volume.
- Gently fold the eggs into the chocolate mixture in three additions, ensuring the batter remains light and airy.
- Pour the batter into the prepared cake tin and place it in a large roasting pan. Fill the pan with hot water until it reaches about 2cm up the sides of the cake tin.
- Bake for 15 minutes, then remove from the oven and let cool to room temperature before refrigerating for at least 3 hours.
- Once set, carefully unmold the cake and serve with whipped cream or fresh berries.
A Dessert to Remember
Whether enjoyed with a dollop of cream, a handful of raspberries, or on its own, this flourless chocolate cake is a testament to the magic of simple ingredients. Rich, elegant, and irresistibly smooth, it’s the kind of dessert that transports you back to cherished moments with every bite.
