This four-ingredient cake deserves a spot on every home baker’s list of go-to dessert recipes. It’s a cinch to prepare, and the cake itself is a revelation—the edges and top develop a delicately crisp crust, while the center remains moist and fudgy.
Recipe information
Yield
serves 8
Ingredients
6
1
6
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 275°F, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water; heat until almost melted. Remove from heat; stir until completely melted and combined. Whisk in yolks.
Step 2
In another bowl, beat egg whites to soft peaks with an electric mixer on medium-high speed. Gradually add granulated sugar; beat until peaks are stiff and glossy. Whisk one-fourth of whites into chocolate mixture; gently but thoroughly fold mixture into remaining whites.
Step 3
Spread batter in prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve lightly dusted with confectioners’ sugar, if desired.