I’ve mentioned it countless times before, but any time I see a recipe for a super chocolatey dessert, it is inevitable that I will try it eventually. I have made other similarly decadent chocolate cakes, but had yet to try a true flourless version. Recently my friends and I threw together a wine and cheese night in honor of a friend who was moving out of town. I thought a flourless chocolate cake seemed like a fitting dessert for such an occasion, and it really was. One thing that I think is so cool about this cake is the fact that it only contains three ingredients: butter, eggs and chocolate. Clearly, chocolate is the star here with no frills or other flavors to detract attention. You can add up to ¼ cup of strong coffee or liqueur, but I didn’t bother – chocolate tastes too good on its own.
For a cake with only three ingredients, this actually took a bit longer than I expected to prepare, mainly due to the beating of the eggs. Thankfully the recipe has guidelines for the volume the eggs should achieve because after beating them for the recommended 5 minutes, they weren’t even close to being ready for mixing with the chocolate. This cake has an amazing smooth, dense texture that melts in your mouth. We did split up some leftovers at the end of the party, but the portion I brought home did not survive long. Be sure to let the cake sit at room temperature for about 30 minutes before slicing and serving. It makes a huge difference to the slice-ability and texture.