The cake was very rich and dense, similar to other flourless chocolate cakes I’ve eaten. And so easy to make with just three ingredients.
As a personal preference, I do wish there was a slightly spongier and less dense texture like the flourless Nutella cake. I may try to play with the proportion of ingredients next time I make this to create a lighter texture. But it’s still great as is. And you may prefer this denser texture.
7 oz semisweet or milk chocolate chips (don't use bittersweet as the cake won't be sweet enough)
1/4 cup butter
1. Preheat oven to 350F. Grease and then line a 6-7 inch spring foam pan with parchment paper. (make sure to grease first and then line with paper because the cake will still stick if pan is only greased.) Place chocolate chips and butter into a microwave safe bowl and microwave at 30 second intervals until completely melted. Make sure to stir in between each of the 30 second intervals until smooth. Mine was done at about 1 min 30 seconds.
2. Beat eggs at high speed in stand mixer for about 7 minutes until almost triple in volume.
3. Add 1/3 of egg mixture into melted chocolate and stir in clockwise motion until no egg streaks remain. Repeat with another 1/3 of egg mixture and then again with final third.
4. Pour batter into prepared pan. Bake for about 22-25 minutes until knife inserted comes out clean.
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