Chocolate Cake
This recipe only has four ingredients; butter, chocolate, eggs and sugar. Maybe that’s why it’s creator David Lebovitz coined it “Chocolate idiot cake.” This flourless cake yields an almost ganache fudge pudding texture.
Servings Prep Time
12-14People 20Minutes
Cook Time
1 1/4Hours
Servings Prep Time
12-14People 20Minutes
Cook Time
1 1/4Hours
Ingredients
Instructions
  1. Preheat the oven to 350F degrees. Lightly butter a 9 inch round cake pan and line the bottom with parchment paper. Place in freezer.
  2. In a large heatproof bowl, combine butter and chocolate. Set bowl over a pot of simmering water. Whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.
  3. In a medium bowl, whisk eggs and sugar, then whisk in the melted chocolate and Cointreau(if using)mixture intil combined.
  4. Scrape the batter into the prepared pan. Place the pan in a larger baking pan, and cover the top of the cake pan with heavy foil. Pour very warm water to the baking pan to come halfway up the sides of the cake pan, and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake has set. Bake until the cake appears to be set and your finger comes away clean after gently touching the center. Remove cake from water bath and let cook completely at least 2 hours. Once cool, refrigerate for 2 more hours.
  5. To unmold, run a small knife around side of cake to help loosen. Invert the cake onto a plate, peel off parchment paper, then invert again onto a serving platter.
  6. Using a fine sieve, dust with confessionary sugar, if desired.
  7. Can be refrigerated for 4-5 days.