3 Ingredient Flourless Chocolate Cake | Gluten-Free

Chef's Notes

& TIPS
Ingredients Info:

eggs - use large eggs (approximately 55g)
butter - use unsalted butter for this recipe
dark chocolate - use a good quality dark cooking chocolate (you can buy cooking chocolate from the baking section of the supermarket). I like Cadbury, Nestle or Lindt brands - but you can use any good quality brand you like. Note: cooking chocolate melts easier than regular chocolate making it a perfect option for this dessert.

More Recipe Tips
Bake the cake in a water bath – refer to my detailed tips in the post above. This ensures a very rich, moist and mousse-style dessert cake.
Only bake until the edges have set – don’t overcook this cake. Simply bake until the outside edges have set (the middle will continue to cook and set once removed from the oven).
Storing – this cake can be stored in the fridge for 1-2 days. Note: the cake will harden slightly in the fridge so allow to come to room temperature before serving.
Freezing – this cake can be frozen in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.
Serving suggestions – Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.