3-Ingredient Gluten Free Chocolate Cake & Japanese Cheesecake by Epicurious - Recipes & Video
So I've been wanting to try out a gluten free cake for a while now, but one that was simple and didn't require me to use complicated ingredients that I didn't have at home - especially during this Covid-19 lock down that we're in here in New Zealand, which makes it more difficult to find specialty ingredients.
I decided to browse the internet and came across two 3 ingredient recipes by Epicurious, and I was really intrigued by them because they not only looked super easy, but the final cakes looked really delicious too! So I decided to put both recipes to the test to see if they lived up to the hype! You can watch my YouTube video on this recipe test here.
The final verdict? To my surprise they both tasted AMAZING! I mean, it's not that I didn't expect them to taste nice, it was more that I didn't expect them to taste THAT nice with only 3 ingredients in them.
Chocolate Cake - When I took the chocolate cake out of the oven it had a nice rich chocolatey smell to it. In terms of texture, it had a hard top to it, though the sides were soft. When I cut into the cake the texture on the inside was more fudgy and soft as opposed to a crumbly cakey texture. Now the taste test - OMG it was devine! It had such a rich chocolate flavour to it that exploded in your mouth. If you're a chocolate lover, then this cake is definitely for you! If you're not a fan of the fudgy texture, then I found that after keeping it in the fridge for an hour and giving the chocolate time to harden, the texture was a lot firmer and had more resemblance to a normal cake texture. This one definitely got a tick from me, and I've posted the full recipe below :)
Japanese Cheesecake - This cheesecake was super soft on the outside and had a browned top, which is common on cheesecakes. As I cut into the cake, it had a slight eggy smell coming from it, and I was worried that the taste would be too eggy. But once I tried it, it was so delicious too! It wasn't rich like a normal cheesecake, but was lighter in flavour and fluffier in texture, which many people may prefer. Because I'm a chocolate lover, I preferred the chocolate cake (though I loved both!), but everyone else in my family who tried it preferred the Japanese Cheesecake! So that's another big tick for this recipe, and I've posted the full recipe below :)
- 8 eggs
- 225g (1 cup) butter
- 455g (just over 2 and 3/4 cups) semi-sweet chocolate
1) Preheat oven to 175°C (350°F). Line the bottom and sides of a 10" cake pan with parchment/baking paper.
2) Beat eggs in stand/bench mixer with the whisk attachment until they have doubled in size.
3) Melt butter and chocolate together by combining them and putting them into the microwave for 30 second bursts (mixing in between each burst).
4) Fold in a third of the egg mixture into the chocolate mixture.
5) Transfer the chocolate mixture to the remaining egg mixture and fold in.
6) Pour the batter into the prepared pan, and cover the outsides of the pan with foil (see my YouTube video if you're unsure how to do this). Place pan in a baking dish or roasting pan and add warm water that reaches halfway up the sides of the cake pan.
7) Bake the cake for 30-40 minutes.
8) Let the cake cool for about 20 minutes before taking it out of the pan. Let it completely cool before serving.
Note: If you prefer a firmer texture, leave it in the fridge for an hour or so before serving.
- 255g (1.5 cups) white chocolate
- 225g (1 cup) cream cheese, room temperature
- 6 large eggs, separated, room temperature
1) Preheat oven to 175°C (350°F). Line the bottom and sides of an 8" cake pan with parchment/baking paper.
2) Place white chocolate in a heatproof bowl and heat in microwave in 30-second intervals (or melt the chocolate over a double boiler), stirring occasionally, until melted.
3) Once the chocolate has melted, stir in the cream cheese.
4) Let the mixture cool slightly, then mix in the egg yolks.
5) Using a bench/stand mixer, whip egg whites until stiff peaks form.
6) Once the stiff peaks have formed, add a 1/3 of the egg whites to the chocolate mixture and stir until lightened in colour. Gently fold in remaining egg whites in 2 additions until just combined.
7) Pour the batter into the prepared pan, and cover the outsides of the pan with foil (see my YouTube video if you're unsure how to do this). Place pan in a baking dish or roasting pan and add warm water that reaches halfway up the sides of the cake pan.
8) Bake cheesecake for 40–45 minutes. Turn oven off and leave the pan in the oven for 15 minutes, then transfer to a wire rack and let cool completely.
9) Remove cheesecake from pan, transfer to a platter, and chill until cold, (at least 4 hours).
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions :)