This super easy 3 ingredient flourless chocolate cake with chocolate ganache is a chocoholics dream. It’s rich, moist and oh-so decadent.
If you’re looking for a super easy, totally decadent, incredibly rich flourless chocolate cake then you have come to the right place! This cake is made with only 3 ingredients… seriously! How simple is that. And just because that wasn’t enough to satisfy my chocoholic cravings, I had to add a delicious chocolate ganache over the top. Oh and maybe a few chopped up Flake bars too. One can never, ever have enough chocolate. Hey, in my defence I did add raspberries too (does that make up for the chocolate overload??).
Anyway, back to this easy flourless chocolate cake! So you know how I said it was made from only 3 ingredients… can you guess what they are?? Oh while I think of it, I have to tell you the funniest story. I asked my brother what he thought the ingredients in the cake were and he guessed sugar, flour and butter. Ummm… no, no and well, yes. Clearly he was not born with any baking sense! The 3 magic ingredients in this flourless chocolate cake are eggs, butter and chocolate. That. Is. It! And what do you end up with when you put those 3 lovely little things together? One incredibly rich, moist and amazing chocolate cake, that’s what!
To get such a moist flourless chocolate cake, there’s two important things you need to do (but don’t worry, they’re super simple). The first thing is you need to cover the outside of your baking tin with foil. The second thing is that you need to find a baking tray that’s big enough to fit your cake tin. Once you’ve the popped the mixture into the cake tin, place it into the larger tray and then carefully pour boiling water 2/3 of the way up the sides of the tin, making sure that you don’t get any water into the cake mixture. The foil and the water bath will give you the most amazingly rich cake… I promise!
Now when you’ve baked this flourless chocolate cake you can leave it as it. Or, you can sprinkle a little bit of icing sugar over the top. Both of those would be totally acceptable (and delicious) options. But really, if you’re a true chocoholic, you need to make a rich chocolate ganache for the top. No questions asked. You just need to!
And then it’s really up to you to let your imagination run wild. You can keep things simple and serve the cake with just the ganache on top, or you can go totally wild and experiment with the most amazingly yummy toppings.
I decorated my cake using raspberries and chopped up Flake bars because I love them oh-so much. But I’m also thinking that chopped honeycomb would be sugarific fabulousness at it’s best too. Hmm the options are endless.
This would have to be my favourite cake at the moment. It’s incredibly rich so you only need a small piece. I made the mistake of cutting our bits way too big and Mum was the only person who was able to finish their slice (which is funny because she’s the teeniest person you’ll ever meet).
I hope I’ve convinced you that you need this cake in your life. You really, really do! Promise me you’ll make it?. Pinky promise??
Looking for more chocolate cake inspiration? My Chocolate Mud Cake was featured in last months Thermomix national newsletter… and yes, I’m still getting over the excitement of that – I may or may not have spent about 10 minutes squealing and running around like a crazy person! Or perhaps you’re more of a chocolate cupcakes with M&M frosting kinda person… and that’s totally ok too!
- 8 large eggs
- 225g unsalted butter
- 450g good quality dark chocolate
- For the ganache:
- 80g pure cream
- 100g good quality dark chocolate, chopped
- Preheat the oven to 160 degrees celsius.
- Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper.
- Cover the outside of the tin with foil.
- Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).
- Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size.
- Break the chocolate into pieces and place into a microwave safe bowl.
- Chop the butter into chunks and add to the chocolate.
- Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon). You can use a double-boiler on the stovetop if you prefer.
- Gently fold ¼ of the egg mixture into the chocolate.
- Repeat 3 more times with the remaining egg mixture.
- When the mixture is completely combined, pour it into the prepared springform tin.
- Boil water and carefully pour it into the large baking tray until it covers ⅔ of the sides of the springform pan.
- Bake in the oven for approximately 25-30 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).
- Remove the pan from the oven and set aside until the boiling water has cooled slightly.
- When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.
- Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave for several hours or overnight.
- Before serving, carefully remove the cake from the springform tin and discard and baking paper.
- Decorate with chocolate ganache, icing sugar or anything else you like!
- To make the chocolate ganache, place the cream in a small saucepan over medium heat and bring to a low simmer.
- Add the chocolate to a bowl and pour over the hot cream.
- Stir together until melted and completely smooth.
- Allow to cool for 5 minutes before pouring over the cake.
3 Ingredient Flourless Chocolate Cake with Chocolate Ganache – Thermomix Instructions:
1. Preheat the oven to 160 degrees celsius.
2. Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper.
3. Cover the outside of the tin with foil.
4. Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).
5. Insert the butterfly into the TM bowl. Add the eggs and beat for 8 minutes on Speed 4, 37 degrees.
6. Pour the eggs into a separate bowl and set aside.
7. Clean and dry the TM bowl.
8. Add the chocolate to the TM and grate on Speed 8 for 10 seconds.
9. Scrape down the sides of the bowl.
10. Add the chopped butter and melt for 5 minutes on Speed 3, 50 degrees.
11. Using a rubber spatula, gently fold 1/4 of the egg mixture into the chocolate mixture.
12. Repeat 3 more times with the remaining egg mixture.
13. When the mixture is completely combined, pour it into the prepared springform tin.
14. Boil water and carefully pour it into the large baking tray until it covers 2/3 of the sides of the springform pan.
15. Bake in the oven for approximately 25-30 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).
16. Remove the pan from the oven and set aside until the boiling water has cooled slightly.
17. When it’s safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.
18. Place the cake (still in the tin) into the fridge and leave until it’s completely cold. For best results, leave for several hours or overnight.
19. Before serving, carefully remove the cake from the springform tin and discard and baking paper.
20. Decorate with chocolate ganache, icing sugar or anything else you like!
1. Grate chocolate on Speed 8 for 10 seconds.
2. Add the cream to the bowl and melt for 2-3 minutes on Speed 3, 50 degrees (I like to scrape down the sides halfway through melting).