Let’s be real—fall is all about comfort, and this chocolate cake totally gets it. As the cooler weather kicks in and the leaves start turning into those Insta-worthy shades of orange, it’s time to level up your cozy vibes. This 3-ingredient chocolate cake recipe keeps it simple. However, it still feels super indulgent, in part because of the Royce’ Nama chocolate. The chocolate is rich and melty, and when made into a flourless cake, shines even brighter.
A Few Notes
This 3-ingredient chocolate cake is the perfect dessert to whip up last minute for those spontaneous fall hangouts. This chocolate cake recipe is flourless, and besides the Royce’ chocolate, includes staple ingredients you probably already have in your fridge. Just grab some chocolate, eggs, and salted butter, and you’ll have a rich, warm dessert that’s perfect for chilly fall nights. Salted butter adds a nuance to the cake, and even better if it’s made with sea salt. Our favorite Royce’ Nama chocolate is optimal in this 3-ingredient chocolate cake recipe for its unique melt-in-your-mouth texture. However, you can substitute the chocolate of your choice. The higher the quality of chocolate you use, the better your cake will turn out. Since there are only three ingredients, the higher the quality of ingredients you use in general, the better the recipe results.
Ingredients
1 lb Royce’ Nama Chocolate
8 large Organic eggs
2 sticks of Organic high-quality salted butter
Directions
Preheat your oven to 325°F (160°C). Then, grease and line a 6-inch round cake pan with parchment paper.
Place pieces of Royce’ chocolate in a heatproof bowl. Add the salted butter. Melt the chocolate and butter together using a double boiler (place the bowl over a pot of simmering water). You can also microwave the chocolate and butter in 20-second intervals, stirring until smooth and fully combined. Let the 3-ingredient chocolate cake mixture cool slightly.
In a separate bowl, beat the eggs using an electric mixer for about 5 minutes, until they become pale and fluffy. The volume should roughly triple. Slowly fold the whipped eggs into the melted chocolate mixture in batches. Use a spatula to fold gently, ensuring the eggs retain their volume. Be careful not to overmix—this will keep the cake light and airy.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream. You can also add strawberries on top for a beautiful presentation.
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FAQs
Q. Can I use any other chocolate?
A. Yes, you can. We use Royce’ Nama Chocolate because of the velvet texture. You can use any milk chocolate for this chocolate cake recipe.
Q. Can I refrigerate the 3-ingredient chocolate cake?
A. Yes, you can refrigerate the 3-ingredient chocolate cake. Refrigerating the 3-ingredient chocolate cake will give it a fudge-y texture.
Q. Can I warm the 3-ingredient chocolate cake in the microwave?
A. It is recommended that you bring the cake to room temperature instead of warming the cake in the microwave. If you do want to warm the cake, heat a slice for 25 seconds or less. Add a dollop of fresh vanilla ice cream for the perfect dessert.
