A Chocolate Cake With Four Ingredients

Hello all! 

As some of you may have noticed, I have been on a bit of a blog vacation. 

Today, I'm checking in for a bit, though I can't say when I'll be back for good. 

Anyway, today's post is about this delicious chocolate cake that you can make with only four ingredients! I found the recipe on Pinterest and my best friend and I decided to make it. It is amazing! It was pretty easy to make and it looked and tasted like a bakery masterpiece. 

Both the photo above and the recipe were found here, but the recipe was translated from French and it's a little hard to understand and follow at some points, so I offer you the decoded version. 

Ingredients:

360 g bittersweet chocolate
50 g unsalted butter
12 large eggs
50 g finely granulated sugar

Note: To find how many grams you have of something, you can look at what it says on the packaging. For example, my friend and I approximated the amount of chocolate we had by buying three large bars of Ghiradelli in a volume the roughly equaled 360 g. You can also use a food scale, or look up the equivalences of grams to cups, tablespoons, etc. This recipe thankfully does not require extremely specific amounts.

Directions:

1. Preheat your oven to 300 ˚F and grease a 10in springform pan with cooking spray.
Note: We did not use a springform pan and ours was great. I think the pan was also 8 inches. So if you don't have the right pan, don't sweat it.

2. Soften the butter in the microwave. Cut the chocolate into roughly chopped pieces.

3. Heat a small saucepan of water so that there is steam coming off it but it's not quite boiling, and stick a bowl over the saucepan. You can now pour in most of your chocolate to melt it, or use a double boiler. However, save a bit of chocolate to garnish.

4. After the chocolate has melted, work in the softened butter. Continue to stir occasionally to prevent burning.

5. Divide the 12 eggs between two large bowls, putting yolks in one and whites in the other. Beat the whites with an electric mixer until stiff, but not dry. Add 20g of sugar and beat until stiff peaks form.

6. Meanwhile, whisk the yolks with 30g caster sugar until pale and thickened. Add in the melted chocolate and butter.

7. Scoop a cup of the egg white mixture into the yolk mixture and beat.

8. Pour the yolk mixture into the whites mixture and fold gently until combined.

9. Scoop about a 1 1/2-2 cups of the mixture (about a quarter) into a separate bowl and refrigerate. Pour the remaining batter into the cake pan and bake for 30 to 40 minutes.
Note: 30 minutes was the perfect amount of time for our cake.

10. Remove from pan immediately after baking. After cooling, a crater may form in the center. If not, spoon out a small indentation in the top of your cake.

11. Remove the reserved batter from the refrigerator and pour into the indentation, and garnish with the chocolate you set aside in Step 3. Now you can choose to enjoy the cake with the mousse on top warm, or freeze for about 1 hour and enjoy firm. We preferred it frozen, but it's up to you!