3 ingredient chocolate cake

by Barry Lewis

Prep time
10 mins
Cook time
20 mins


8 eggs,
450g dark (70% cocoa) chocolate (2.5 cups)
225g unsalted butter (1 cup)
optional extras
raspberries, fresh mint, icing sugar

Hey folks, so this is an absolutely gorgeous video recipe tutorial for you on how to make a 3 ingredient chocolate cake!! It really is only 3 ingredients used I promise – butter, chocolate and eggs…. but you may want more for a garnish! This was actually a video recipe filmed in London with my friend KerryAnn but unfortunately I had problems editing the footage this end and had to make it a little shorter and funky (complete with funky music background).

Start off by whisking your eggs together, all of them, as one, until they at least double in size and become paler, almost like egg whites.

Meanwhile melt the chocolate in a bowl over simmering water with the butter until fully melted and merged with the butter.

Gradually add the egg mixture into the chocolate and butter, a little at a time, folding as you go until completely incorporated and a thick chocolate kind of texture.

Line a springform tin with baking paper and grease well. Fill with the chocolate batter you have made and sit the tin in a larger dish that is half filled with hot water. This will make the cake extremely moist in parts! Super good.

Bake for 20 mins at gas mark 4 or equivalent (see my oven temperature conversion chart for info) or until firmed on the lower shelf of your oven, then allow to cool before releasing from the springform tin and garnishing to your liking – I went for icing sugar, raspberries and mint!

A few pointers:
This is a very light cake indeed, quite delicate in fact, so add some flour if you want to make this flourless cake a little sturdy.
Grease the tin well it doesn’t like to come out easy and will tear easily too.
Run a knife around the edge of the tin before releasing it.
Really beat the eggs well, beat them for a good 5 minutes and they almost will look like they have trebled in volume!
The bath the pan sits in make sure it is deep enough for your tin to touch the bottom and half fill with hot water.

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