I found this cake on one of those Buzzfeed “30 Recipes with 3 ingredients” or something like that… I have a bad habit lately of spending my time surfing the internet for recipes, looking through cooking blogs, and bookmarking more recipes than I will ever have time to make. That article took me to Gimme Some Oven’s 3-Ingredient Flourless Chocolate Cake. This recipe reminded Adam of a dessert we had on our honeymoon: Chocolate Cake with Raspberry Sauce. It was his favorite dessert from our whole honeymoon, and probably mine too, but at this point I don’t remember any of the other ones… We had it at Cafe Pesto, which just so happens to have served his favorite dinner from our honeymoon as well. So if you are ever on the Big Island in Hawaii, go to Cafe Pesto! You won’t regret it!!
I made this on a Friday night when some friends came over, and I loved it so much, I made it again when friends came over the next week!
I substituted 2 Tbs butter for 2 Tbs applesauce to make it a bit healthier the second time. The first time, I used 8 Tbs butter and no applesauce. Either way works.
- 4 eggs
- 8 oz dark chocolate
- 6 Tbs butter (3/4 stick)
- 2 Tbs applesauce
Preheat the oven to 350ºF. Boil water, and wrap the outside of 2 greased ramekins in aluminum foil.
In a medium-sized bowl, whisk the eggs on high for about 5 minutes. They will get extremely fluffy and should double in size.
In a large bowl, combine the chocolate with butter, cut into 6+ chunks. Microwave it, stirring every 30 seconds, until the chocolate and the butter are completely melted. Once melted, stir in the applesauce too.
Pour about 1/3 of the eggs into the melted chocolate, and gently fold them in until you can no longer see the eggs.
Be very delicate and gentle while folding the eggs in so that they remain fluffy.
Pour the batter into the two greased ramekins. Place the ramekins in a casserole dish and pour boiling water into the dish to fill it about half way. Make sure the aluminum foil protects the ramekins so they do not get any water on them.
Carefully place the casserole dish in the oven. Cook for 25-30 minutes, or until a tester comes out clean. If you have a candy thermometer, the internal temperature should be 140ºF when it is done. You can see the mark from my thermometer in this picture! Let them cool for 10 minutes.
Refrigerate for up to 4 days, until you are ready to serve them. Serve at room temperature- so just take them out of the fridge a half hour before serving.
To serve, either eat them out of the ramekins (2 people can easily share one ramekins this way) or flip it upside down onto a plate (you have better control over the serving sizes and can share with more people). To take it out, push a knife into the very edge of the ramekin to loosen the cake. Do this around the whole edge until the cake is loose enough to fall out when its turned upside down.
I drizzled raspberry sauce over the top to balance out the cake. You could also top with powdered sugar, or some fruit, maybe strawberries or apples.
Serves 4 – 8 This cake is so rich, even a very small serving was more than enough for me!
Prep time: 15 minutes active / 30 minutes inactive