This flourless chocolate cake is rich, decadent, and surprisingly easy to make. With just a few simple ingredients, you can create a dessert that’s perfect for special occasions or a delightful treat any time.

Ingredients

• 8 large eggs, cold
• 1 pound dark or semisweet chocolate, coarsely chopped
• 1 cup (2 sticks) salted butter, cut into pieces
• Optional toppings: powdered sugar, berries, or whipped cream

Instructions

1. Preheat the Oven:
   • Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (163°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
2. Prepare the Water Bath:
   • Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan.
3. Beat the Eggs:
   • In a stand mixer, beat the cold eggs at high speed until they double in volume, about 5 minutes.
4. Melt Chocolate and Butter:
   • Melt the chopped chocolate and butter together using a double boiler or microwave (in 30-second intervals), stirring until smooth. Allow it to cool slightly.
5. Combine Mixtures:
   • Gently fold about one-third of the beaten eggs into the chocolate mixture. Then fold in the remaining egg mixture until fully combined, being careful not to overmix.
6. Bake:
   • Pour the batter into the prepared springform pan and smooth the top. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
   • Bake for 35-40 minutes, or until the sides start to pull away from the pan.
7. Cool and Chill:
   • Remove from the oven and let it cool at room temperature. Cover and refrigerate for several hours or overnight to chill completely.
8. Serve:
   • Before serving, run a knife around the edges of the cake and carefully remove the sides of the springform pan. Dust with powdered sugar and top with berries if desired.

Tips

• For added flavor, consider incorporating vanilla extract or espresso powder into the batter.
• This cake can be frozen; wrap it tightly in plastic wrap and aluminum foil for up to 3 months.

Enjoy this indulgent flourless chocolate cake that’s sure to impress your guests!