After all the baking and cooking that goes on during the holidays, our Bundt Bakers host, Patricia from Patty’s Cake chose to uncomplicate our lives by asking for Bundt recipes that need only five ingredients. Sounds simple, right? Piece of cake. This was a much harder challenge than I thought it would be!
I searched my archives and recipe files first to no avail when suddenly I remembered a Sunday Supper group event I had participated in almost six years ago. The theme was five ingredient (or less) recipes and I shared a beef bourguignon made with succulent short ribs, smoked bacon and dried mushrooms. OMG, it was so rich and delicious. (For that five ingredient or less challenge, salt and pepper didn’t count.)
Surely someone had made a cake I could bake in a Bundt pan! Turns out there was just one. Jane from Jane’s Adventures in Dinner shared a flourless chocolate cake. Score! Mine is adapted from hers. If you love little bakers in the kitchen, you'll appreciate Jane's helpers on that post. Adorable!
Fudgy Flourless Chocolate Bundt
If you’ve ever needed an easy dessert for gluten free friends and family who cannot do nuts, I can highly recommend this recipe. In Jane’s photos she added orange zest by accident and had to scoop it out as it was in violation of the five-ingredient rule. I couldn’t add it either for the same reason, but I think orange in this dark chocolate cake would be wonderful. As is, it is fabulous served alone or with vanilla or mint chocolate chip ice cream.Ingredients
1 cup or 227g butter (plus more to liberally grease the Bundt pan)
1/4 cup or 22g cocoa powder (plus extra for dusting for the pan)
8 oz or 227g dark (semi-sweet) chocolate
5 eggs
1 cup or 200g sugar
Optional to serve: a sprinkling of icing sugar and/or ice cream
Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by liberally buttering it and then dusting it well with cocoa. Set aside.
Heat the dark chocolate and butter slowly in a double boiler or with short zaps in the microwave in a microwaveable bowl. Either way, stir frequently, until the chocolate is just melted.
Sift the cocoa into the sugar in a large bowl. Add the eggs and beat well.
Add the melted chocolate and butter to the egg mixture. Again beat well, until thoroughly combined.
Pour the batter into your prepared Bundt pan and bake for 30-35 minutes, or until it is just set.
Leave it to cool for about 10-15 minutes and then loosen the edges with a toothpick. Cover the top of the Bundt pan with the wire rack and invert the cake. If you've been trying to live your life right, it comes out intact. (Just kidding. :) It's actually dependent on how well you buttered and cocoa-ed the pan. But being a good human being can't hurt, right?)
Optional for serving, a light dusting of icing sugar. Or ice cream.
Enjoy!
Many thanks to Patricia of Patty’s Cake for hosting this month! Check out all the lovely five-ingredient Bundts we are sharing today.
- Chocolate Mayonnaise Bundt Cake by Patty’s Cake
- Easy Vanilla Bundt Cake by Making Miracles
- Five-Ingredient Blueberry Bundt Cake by Palatable Pastime
- 5 Ingredient Almond Butter Mini Bundts by A Day in the Life on the Farm
- Fudgy Flourless Chocolate Bundt by Food Lust People Love
- Impossible 5 Ingredients Bundt by Sneha’s Recipe
- Melted Ice Cream Bundt Cake by All That’s Left Are The Crumbs
- Roasted Squash Brown Butter Bundt Cake by Patyco Candybar
- Strawberry Banana Bundt by Sweet Sensations
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Pin this Fudgy Flourless Chocolate Bundt!
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