3-Ingredient Flourless Chocolate Cake

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

This past Valentine’s Day, I decided to remake a golden oldie from the blog to share with my friends.  Partly because it was super easy.  Partly because it’s gluten-free.  And partly because, well, it’s about as chocolatey as you can possibly get.

We’re talking about flourless chocolate cake, people!

I’m sure just about everyone has tried this heavenly dessert before.  But if you’ve never tried making it, you’re missing out.  Because with literally just three ingredients, it’s totally do-able.  And just in case you have any questions about how to make it, I decided to snap some step-by-step photos time time around and update this recipe post so that you can see exactly how it’s done.

Fair warning though.  Once you know how to make this cake, you’re pretty much going to want to make it all the time.  :)

(Works for me, though!)

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

For a little #tbt, here were the photos that I snapped of this flourless chocolate cake when I first posted it three years ago.  They are still some of the top flourless chocolate cake photos on Google…crazy!

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

Three years later, I’m obviously on a white-background-white-plates-white-everything kick.  Different berries.  Same rich, uber-chocolatey, gluten-free, and crazy good flourless chocolate cake.  And the same easy directions:

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

We begin with the rockstar ingredient — chocolate!!!

You can really use just about any chocolate that you’d like in this cake.  I typically go with a really rich dark chocolate.  But I’ve also made this over the years with a chili-spiced chocolate bars, salted chocolate, toffee chocolate, and even plain ol’ semisweet chocolate chips.  They all work wonderfully.  (I would just avoid white chocolate with this one.)

Go ahead and break it into smaller pieces for easier melting, and set aside.

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

Then it’s time to whisk those eggs.  This is 10x easier with an electric mixer of some kind, but if you’re feeling extra strong, you can do it by hand.  Basically they need to double in volume, so I usually mix them on high speed for about 5 minutes.  They will also lighten in color and get nice and frothy.

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

While your mixer is running, add your chocolate and butter to a microwave-proof bowl, and heat in 30 second intervals (stirring in between each) until both are melted.  You can also do this on the stove in a double-boiler if you prefer.

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

Then slowly fold about 1/3 of the egg mixture into the chocolate mixture, and stir until combined.  Repeat with another 1/3, and then the rest of the eggs until they are all combined.  You want to be nice and gentle with this process, and stir the mixture until it is just combined.  Avoid over-stirring, or those eggs will deflate!

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

Once your batter is ready, pour it in a springform pan that has been wrapped in two layers of heavy-duty aluminum foil.  The best way to do this is place the pan right in the middle of the foil, and then fold it up all around the edges of the pan.  You want to be very careful that water cannot sneak inside the foil.

Place the springform pan inside some other larger pan (I just use my saute pan).  And then slide it in the oven.  Once it’s in there, take a tea pot or measuring cup full of boiling water and very carefully pour the water inside the outer pan so that it creates a “water bath” around the springform pan.  You want the water to come about halfway up the sides of the springform.  Please be very careful with this part — that water is h-o-t.

Then bake it for about 22-25 minutes, or until a very thin crust has formed on top of the pan.  Remove the pan from the oven, once again being very very careful with that hot water, and set it on a wire rack to cool until it reaches room temperature.  The pop it in the refrigerator until it has completely cooled.  And then it’s ready to serve!

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

Clearly, I like to add to the famous 3-ingredients and top my flourless chocolate cake with some powdered sugar and berries.  A chocolate ganache or whipped cream would be great too.  Or it’s also fabulous just as it is.

So serve yourself up a slice, and enjoy every last bite.  :) How To Make A Flourless Chocolate Cake | gimmesomeoven.com

3-Ingredient Flourless Chocolate Cake

A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!

Ingredients:

  • 8 large eggs, cold
  • 1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
  • 16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
  • optional toppings: powdered sugar and/or berries

Directions:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform. Bring a kettle or pot of water to boil.

In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.

Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)

About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Recipe adapted from Cooks Illustrated http://www.cooksillustrated.com/

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

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Comments

  1. Lucie — April 9, 2015 @ 3:45 pm (#)

    Question for anyone. Is it suppose to be mousse like. This is they way mine came out. Was it not cooked enough?

  2. Liz — April 11, 2015 @ 11:11 am (#)

    Hi, I was wondering if I could use a round pan instead of a springform pan. I don’t have a springform pan. Thanks! I can’t wait to make this! 

    • Ali — April 11, 2015 @ 11:45 am (#)

      Thanks Liz! And sure, you can use a round pan instead — just make sure you grease it well and use parchment. Hope you enjoy!

  3. Sarah — April 11, 2015 @ 11:33 am (#)

    Would this work if I did individual cakes in ramekin dishes? In the water bath

    • Ali — April 11, 2015 @ 11:46 am (#)

      Sarah, I think that would be an excellent idea, and should work great! I hope you enjoy them! : )

  4. Susan — April 18, 2015 @ 11:39 pm (#)

    This recipe is copied from Cooks Illustrated without attribution. As important, it’s a gooey mess…cooks at too low a temperature for too short a time. 

    • Ali — April 19, 2015 @ 2:29 pm (#)

      Hello Susan, I appreciate your concern, but if you’ll kindly see below the recipe, you will notice it says I adapted this recipe from Cooks Illustrated. I feel very strongly about attributing credit any time I’m adapting someone else’s recipe for my blog. I am sorry this cake did not turn out well for you!

  5. Susan — April 21, 2015 @ 10:38 am (#)

    You are absolutely right about the Cooks Illustrated attribution. I am so sorry. Cooks Illustrated has never failed me but this cake didn’t set up. I would love to know what I did wrong. Is there a “trick?” I have looked at many other recipes and most cook at a higher temperature for a little longer—say 375 for 30 minutes. I wonder if 325 is a misprint? Thoughts? 

  6. Sarah — April 21, 2015 @ 6:28 pm (#)

    Does this freeze well?

  7. Cindy — May 6, 2015 @ 11:43 am (#)

    Do have the nutritional value of this recipe?? I’m on weight watchers and need to count the points for this gorgeous cake!! Thank you

    • Ali — May 6, 2015 @ 6:55 pm (#)

      Hey Cindy, I’m sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. I hope that helps you!

  8. Christina Jacobson — May 9, 2015 @ 9:08 am (#)

    If I only have a 9 inch springform pan, can I use that? I know the cake will be a bit shorter, but I’m curious if it’ll also massively mess up the cake if I use a slightly larger sized pan. 

    • Ali — May 9, 2015 @ 3:37 pm (#)

      Hey Christina, no that should work fine!

  9. Christina Jacobson — May 9, 2015 @ 4:52 pm (#)

    Thanks, Ali! Very excited to see how this turns out – I just took it out of the oven. So I really need to let it completely cool and refrigerate INSIDE the springform pan until 30 minutes before it’s ready to be served? I’m so worried the sides will stick. If I don’t have waxed paper, is parchment okay to use again? 

  10. resep agar-agar busa santan — May 15, 2015 @ 1:12 am (#)

    nice post, thanks
    maybe i’ll make this one

  11. Wendy Hay — May 16, 2015 @ 10:30 am (#)

    The most perfect recipe for a decadent dessert!  Thank you for posting and I have reblogged! 

    • Ali — May 16, 2015 @ 2:23 pm (#)

      Thank you, Wendy! I hope you enjoy it! : )

  12. Michelle — May 21, 2015 @ 11:25 am (#)

    Hi Ali, 
    This cake looks amazing, thanks for sharing! Could you please post how much the butter weighs that’s needed for this recipe? I live in Holland and I don’t think our pieces of butter weigh the same as the ones you use. I’m afraid I would ruin the cake if I’d try to measure it with spoons. 

    • Ali — May 21, 2015 @ 4:33 pm (#)

      Thanks, Michelle. Of course, that’s no problem! The butter for this recipe is 1/4 lb. I hope that helps, and that you enjoy this! : ) Cheers!

  13. Michaela — May 22, 2015 @ 10:19 am (#)

    Thanks for the recipe and the explaining pics. Love the cake, already did it twice. I love that it’s moist and very chocalatey. Only problem was changing US measurements to German measurements – but google helped me :-) 

    • Ali — May 22, 2015 @ 3:08 pm (#)

      Thanks, Michaela! : )

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