Three Ingredient Flourless Chocolate Cake 1 pound bittersweet chocolate 1/2 pound unsalted butter 8 eggs, cold Melt chocolate and butter in the top of a double boiler over simmering water (Cover the top pan of the double boiler with plastic wrap.) Alternatively, you can melt chocolate and butter in the microwave oven. Meanwhile, beat the eggs at a medium speed of an electric mixer for approximately 5 minutes, or until doubled in volume. Do not overbeat, the eggs shouldn't be stiff. Fold eggs into the chocolate mixture in three additions. Preheat the oven to 325 degrees. Grease an 8-inch springform pan and line it with parchment. Wrap the bottom and outside of the springform pan with foil. Spread the cake batter in the prepared pan. Place a shallow roasting pan into the preheated oven and arrange the springform pan in the roasting pan. Pour enough boiling water into the roasting pan to cover the springform pan sides halfway up. Bake for 22 to 28 minutes. The cake will be of a custard consistency. Remove the springform pan from the water bath with a wet towel and let cool for 2 hours. Then refrigerate for at least 4 hours. Before serving, remove cake from the springform pan and sprinkle with powdered sugar.
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