When my kids grow up, I’m pretty sure they’ll tell people that whenever they were bored, I would say “Well why don’t you draw, or bake something?” And that will be the reason they became artists or bakers… or lawyers, depending on how things go.

This weekend was a good one for baking done by Rose, who’s 11 now. Saturday morning she made biscuits and gravy, and today she made this totally amazing, utterly moist, pretty much to-die-for, 3 ingredient chocolate cake*.

I had bookmarked the cake because I saw one of those time-lapse videos on Epicurious (I am a real sucker for time-lapse cooking videos) and it seemed like the perfect to lay on Rose the next time she complained of boredom.

So here it is, highly recommended. It’s so easy, your kid can make it. And it’s gluten free too, if that’s how you roll.

*Rose argues that salt is technically an ingredient.

• 3 or 4 Ingredient Flourless Chocolate Cake •
from Epicurious

Ingredients
1 cup (2 sticks) unsalted butter, plus more for pan
8 large eggs
16 ounces semisweet chocolate chips
1/4 teaspoon fine sea salt

Special Equipment
A 9 or 10″ diameter springform pan

Instructions

Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.

Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.

Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.

Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1″.

Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.