When you're in the mood for a rich, decadent, silky, supremely out-of-this world chocolate cake, this recipe is your ticket. And not only is it perfect for Easter or Passover (because it's flourless!) and perfect for anyone abstaining from gluten (again, because it's flourless!), but it's so ridiculously easy that it's actually called a Chocolate Idiot Cake. As in, only an idiot could possibly mess it up! Ha. Love it. And you will too. Especially if you love chocolate. (And, let's be real, who doesn't?!)
Makes one 9-inch cake
- 10 ounces bittersweet or semisweet chocolate, coarsely chopped
- 7 ounces butter, salted or unsalted, cut into pieces
- 5 large eggs, at room temperature
- 1 cup sugar
1. Preheat the oven to 350F (175C). Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100 percent water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
5. Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.