Easy 3-ingredient flourless Chocolate Cake Recipe

0 Preheat the oven to 325°F / 165°C. Line the bottom of an 8-inch round pan with parchment paper. Brush the sides lightly with neutral oil, then dust with cocoa powder and tap out any excess. Set the pan aside. Bring a kettle of water to a boil.
1 Place the chopped chocolate and butter in a heatproof bowl. Melt gently using a double boiler or microwave in 20–30 second intervals, stirring between each interval, until completely smooth. Set aside and let the mixture cool until warm but not hot to the touch.
2 Crack the eggs into a large mixing bowl and whisk until pale, foamy, and slightly thickened. The eggs should look airy but still fluid. These small air bubbles are what help the cake rise, so avoid over-whipping.
3 Add about ¼ cup of the beaten eggs to the chocolate mixture and fold with a spatula until smooth. This will help temper the mixture.
4 Pour the chocolate mixture into the remaining eggs and gently fold with a spatula, scraping the bottom and sides of the bowl, until just combined. Fold rather than stir to keep the small air bubbles intact, which helps the cake bake up taller and prevents it from becoming dense.
5 Pour the batter into the prepared pan and tap the pan very lightly on the counter once or twice. This helps release any large air bubbles that could expand in the oven and cause the cake to deflate or bake unevenly, without disturbing the smaller bubbles that give the cake structure.
6 Place the cake pan inside a larger roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
7 Transfer to the oven and bake for 40–50 minutes without opening the oven door. The cake is done when the edges are set, the center jiggles slightly when gently shaken, and the surface looks smooth and matte. A toothpick inserted near the center should come out with moist crumbs, not liquid batter.
8 Turn the oven off, crack the oven door open slightly using a wooden spoon to keep the door open, and let the cake sit inside for 15 minutes.
9 Remove the pan from the oven and place it on a rack. Let the cake cool completely in the pan, then cover and refrigerate for at least 2 hours.
10 Run a thin knife around the edge of the cake, release it from the pan, and serve chilled or at cool room temperature.Optional: Shave chocolate on top or use chocolate chips for decoration.