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. nida khan — March 8, 2014 @ 12:41 pm (#)

    Can I use baker’s semi-sweet or milk chocolate? And how many cups/pieces would I require?

    • Ali — July 18, 2014 @ 3:34 pm (#)

      I recommend semi-sweet or bittersweet chocolate for this recipe. Just be sure to weigh the chocolate to get the correct amount.

  2. Sandy — March 8, 2014 @ 3:27 pm (#)

    Fabulous, no flour, Lenten offering. I love it! Fabulous to see you again, your web site has some endless surfing possibilities. I’ve got to pass it on to my foodie friends at work. Take care and we’ll check in from time to time
    Sandy

  3. Ellen — March 12, 2014 @ 10:53 am (#)

    Good news! I made this without the boiling water part and it was totally successful. Lazy bakers rejoice! I lined the pan with parchment paper and skipped the foil – just put it in the oven. I also don’t have a thermometer so I just used my judgment when it was done. Additionally, I beat the eggs with an electric hand mixer for five minutes, since I don’t have a stand mixer.

    • lily — March 23, 2014 @ 9:46 pm (#)

      Ooh, I LOVE tips to make a simple recipe even easier. I’m much more likely to try it. Thanks! :-)

    • Andrew Walters — March 30, 2014 @ 4:34 am (#)

      I found it helpful…

    • Katie — April 2, 2014 @ 11:51 am (#)

      I disagree. I think it is useful to get a sense of what is mandatory and what may be malleable if necessary.

    • Emily — April 6, 2014 @ 1:50 pm (#)

      I just tried this and the only change I made to the recipe was vegan butter and no water bath. After 40 minutes in the oven the center is still liquid. I’m guessing it’s going to burn the edges before the center cooks. Probably going in the trash. Happy birthday, mom! :(

  4. Shari @ Simply Shari's Gluten Free — March 12, 2014 @ 9:15 pm (#)

    That looks so beautiful! Amazing photograph!

  5. Sheena — March 13, 2014 @ 5:00 pm (#)

    I have made this so many times, all from your “old” recipe. I love it! And because it is so rich, it serves a lot of people. The trickiest part for me was the water bath, but the last time I made it I just filled a 9 X 13 that was under the cake in the oven with boiling water, and that worked fine since all you need is the moisture in the air of the oven.

  6. Erin — March 19, 2014 @ 1:51 pm (#)

    Is there a substitution for butter? Coconut oil? I am gluten free and sadly dairy free as well.

    • Ali — April 5, 2014 @ 9:32 am (#)

      Hi Erin,

      You could use margarine or vegan butter for this one. I have yet to try out coconut oil, but would like to.

      ~Ali

    • Maya — May 27, 2014 @ 8:11 am (#)

      im pretty sure coconut oil or coconut butter is a good alternative.

  7. Angi — March 23, 2014 @ 11:38 am (#)

    I made this cake for Christmas last year for my grandson who has wheat and dairy issues too. I substituted the butter out with Fleischmann’s unsalted margarine as per directions from Cooking for Geeks. It was perfect. Usually Carter’s foods taste like cardboard or he has texture issues because he is Autistic. But not only did he love it but every single member of my family ate every last crumb! They have all tried some of his “special” foods before and usually quietly chuck them in the garbage can after complimenting the chef. So I wanted to pass this along in case somebody would like to make a wheat and dairy free version of this cake. I don’t know if you can use any other kind of margarine besides Fleischmann’s or Earth Balance because the book specifically called for those 2 brands to sub out butter in baking. Hope this helps somebody out!

  8. Kara — March 23, 2014 @ 11:41 am (#)

    So do I separate the eggs and just use the whites? I’m looking forward to making this!

  9. Jamie — March 23, 2014 @ 2:15 pm (#)

    It says nothing about seperating the eggs in the recipe. Can somebody please confirm that you whisk the whole eggs (yolk and all)?

    • Ali — April 5, 2014 @ 9:25 am (#)

      Hi Jamie,

      Yes you whisk the entire eggs (yolks and whites) together.

      ~Ali

  10. Carol — March 23, 2014 @ 6:24 pm (#)

    What “Tbsp” means? I didn’t get the necessary amout of sugar. Thanks!

    • Carol — March 23, 2014 @ 6:29 pm (#)

      Do I need to separate the yolks from the whites?

    • Ali — April 4, 2014 @ 11:54 pm (#)

      No, you can add them in together.

    • Ali — April 4, 2014 @ 11:54 pm (#)

      Tbsp is short for tablespoon.

  11. Courtney — March 24, 2014 @ 12:53 pm (#)

    Could you use coconut oil instead of butter do you think? I am on a strict diet for health reasons and butter is a no no for me.

    • Ali — April 5, 2014 @ 9:25 am (#)

      Hi Courtney,

      I’ve never tried coconut oil, but there’s a chance it could work!

      ~Ali

  12. Laura — March 25, 2014 @ 8:19 am (#)

    This looks amazing, definitely going to try it, so simple and gluten-free to boot! :-)

  13. Courtney — April 3, 2014 @ 12:24 am (#)

    For my last party I hosted, I tried this recipe. It’s AMAZING and perfect for people with wheat allergies!

  14. A — April 3, 2014 @ 5:51 am (#)

    Seems like this would be so bitter and you wouldn’t be able to eat it. Doesn’t make sense.

    • Ali — April 4, 2014 @ 9:47 am (#)

      It’s actually not bitter — nice and rich. Hope you enjoy! :)

  15. Annie — April 5, 2014 @ 11:08 am (#)

    Ali,

    Want to make a special ocassion cake for a friend who loves chocolate and gluten sensitive. A friend suggested a flourless chocolate cake. I am about to leave for the store to get some fabulous chocolate and come home to do a trial run before the big day. I want to thank you for your great generosity with your recipe and wisdom of how to navigate this endeavor! Love, peace and delightful sustenance to you and yours, Annie

    • Ali — April 5, 2014 @ 11:10 am (#)

      Thank you so much for the kind words, Annie! I really hope that you and your friend enjoy it. :)

      ~Ali

  16. Maryann Walton — April 10, 2014 @ 3:47 am (#)

    I didn’t see sugar as an ingredient in this recipe. Was that intentional?

    • Ali — April 10, 2014 @ 7:45 am (#)

      Hi Maryann,

      That is correct. The sugar comes from the chocolate.

      ~Ali

  17. Cheryl — April 13, 2014 @ 8:18 am (#)

    I only have a 9″ springform pan, would I change anything in the baking? And what’s the best way to tell when done if I don’t have a thermometer?

    • Ali — July 22, 2014 @ 3:40 am (#)

      A 9-inch pan will definitely work! I would just bake the cake for 3-5 less minutes. It is done when a crust forms on top, and the inside is ever-so-slightly wobbly (like chocolate pudding). Good luck!

  18. Chris — April 14, 2014 @ 1:09 pm (#)

    I love your site and have made (and pinned!) lots of your recipes. But I made this last night and something went wrong :( The batter was very liquid-y and it took double the time to bake…almost 40 minutes. However, it actually doesn’t taste too bad- more of like a truffle than a cake – very dense. Any ideas about what I may have done wrong? Thanks!

    • Ali — July 22, 2014 @ 3:39 am (#)

      Hi Chris! Sorry for the late reply! And yes, this is meant to be a VERY dense chocolate cake. You’re right — flourless chocolate cakes are closer to truffles than a traditional moist/fluffy cake. Very rich. Hope you enjoyed it!

  19. Allison | Lighten Up! — April 16, 2014 @ 11:28 am (#)

    This recipe came out flawlessly! The cake didn’t ‘fall’ like other flourless cakes, and it was super fudgy and delicious. I featured your recipe on my blog since I just made it for Passover and it was a huge hit! Thanks for an awesome recipe!

  20. Christina Bensche — April 18, 2014 @ 10:49 am (#)

    I made this exactly by the directions (except for salted butter); it took about 10-15 more minutes to bake, but OMG the result was fantastic! Thank you for this great recipe. BTW I used regular semisweet chocolate chips.

  21. teachMe — April 18, 2014 @ 12:43 pm (#)

    I am so excited to make this for Easter! I know the sugar comes from the chocolate but using good dark chocolate makes a richer cake. Out of curiosity, what type and/or brand of chocolate is your preference to use with this recipe?

  22. Ashley — April 19, 2014 @ 8:01 pm (#)

    I attempted to make two of these today…I did everything according to the directions, and after forty minutes, the thin crust on top formed, but it still was kinda not set (the middle was still wobbly)… is that from over mixing, it is that how it’s supposed to be until it comes out of the fridge?

    • Ali — July 22, 2014 @ 3:38 am (#)

      Hi Ashley! Sorry for the late reply, but the middle should still be ever-so-slightly wobbly when it comes out of the oven (kind of like chocolate pudding). It will then firm up more as it cools and then sets in the fridge. Good luck! :)

  23. siamesesunday — April 20, 2014 @ 9:58 pm (#)

    I made this for Easter dessert – Simple ingredients and easy to follow instructions that yield an incredibly delicious and seemingly complex dessert. It was the star of the entire meal tonight. Thanks for an awesome recipe!

  24. Katie — April 29, 2014 @ 1:03 am (#)

    I’ve made this twice now, once in mini springform pans and once in a full-sized springform pan. Both times, it was amazing. It came out like this blend between cake and fudge and ganache, like all of those things and none of them at the same time. Not exactly like anything I’ve had before. The people I served it to lost their minds. :)

    I was so surprised at how forgiving it seemed to be, especially since “forgiving” is generally the opposite of “things you cook in a water bath.” I changed the pan size, no problem. I took it out of the oven, second-guessed myself a few minutes later, and put it back in the oven for another 8 minutes, no problem. Water even somehow got through my seven layers of foil, and it was no problem! It still set; it was still incredible. Crazy.

    So thank you for my new favorite recipe!

  25. Daisy6 — April 30, 2014 @ 9:28 pm (#)

    May I say thank you and absolutely fabulous!!! Husband loved it & he likes nothing made minus regular way of baking:))

  26. Simply6daisies — May 10, 2014 @ 5:07 pm (#)

    Any luck with milk chocolate for this recipe?

  27. Katie — May 11, 2014 @ 7:58 pm (#)

    This cake is absolutely incredible. I made it today for mother’s day, especially for my gluten free mother, and it is one of the best cakes I’ve ever eaten. SO rich and dense that you’ll only need a small slice. I topped it with a thin layer of chocolate ganache and raspberries. My mom said it was the best flourless chocolate cake she’s ever had! Thanks for the recipe.

  28. George — May 11, 2014 @ 11:28 pm (#)

    This reminds me of Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte (The Cake Bible). I’m sure that’s where Chris Kimball’s crew got it. I like that you’ve increased the number of eggs from Rose’s recipe. That makes the mix stronger – and easier to increase the volume of the eggs. I’ve been making this cake for years, adding different ingredients for variety. They always turn out well. I’m looking forward to trying your recipe.

  29. Lia — May 17, 2014 @ 9:52 am (#)

    Can the ingredients be halved? If so, should the baking time be halved as well? New to baking :)

    • Ali — July 18, 2014 @ 4:36 pm (#)

      If you halve the ingredients, this will need to be baked in a different pan, or baked for significantly less time (which would yield a very flat cake, by the way). If you need to make a smaller batch, I recommend baking it in 2 small springform pans.

  30. Marlene — May 17, 2014 @ 10:26 pm (#)

    can I bake it in a 10″ spring form pan and how do I adjust the timing if you do not check the cake by how dry the center is on a tooth pick or such?
    just want to know how to tell when it is cooked…even with a crust on top it is liquidy in the center…will it thicken up as it cools?

    • Ali — July 22, 2014 @ 3:37 am (#)

      Yes you can. I would lower the baking time by 5 minutes, and you will be able to tell that the cake is done when a thin crust forms along the top, but the inside will be ever-so-slightly jiggly (kind of like chocolate pudding). It will firm up in the fridge.

  31. Kristie Breeden — May 25, 2014 @ 3:05 pm (#)

    I’ve made this cake countless times! It is a winner every time, with those who are GF and also with those who are not! I use E. Guitard Bittersweet chocolate 72% baking chips (which come in a 1 lb. box). I use organic butter and eggs in order to make the “healthiest” dessert possible. I like to store it in the refrigerator and know worries if you don’t have any toppings on hand – I find most everyone likes it just as it is! Also.. I do not own a double boiler or a spring foam pan. I use a wide glass bowl over a kettle of water and melt the butter and eggs together while I beat the eggs. For the pan, I use a 9″ round cake pan. I trace around it and place a circular piece of parchment in the bottom and a bit of olive oil (or spray) around the sides. After cooled, it flips out perfectly!

  32. Hrefna — June 11, 2014 @ 8:11 am (#)

    Do you use celcius or farenheit in your recepies?

    • Ali — June 11, 2014 @ 8:22 am (#)

      Farenheit

    • Hrefna — June 11, 2014 @ 1:10 pm (#)

      Thank you :)

  33. Lyn — July 19, 2014 @ 9:06 am (#)

    I just made this cake and I have to say yum! I think I need to cook it a bit longer next time though as it’s very soft, like a mousse, probably needs another 5-10 mins

    • Lynn — July 20, 2014 @ 9:29 am (#)

      Actually I take that back, cooking time was fine. I think my husband & I were just too impatient to eat it so it hadn’t been in the fridge long enough. Now it’s perfect!

    • Ali — July 20, 2014 @ 10:07 am (#)

      Oooh, good to know. Awesome! :)

  34. KK — July 19, 2014 @ 8:07 pm (#)

    Hi, thank you for the detailed recipe!
    I actually tried following le cordon bleu’s recipe yesterday and it required 15 eggs!!?? As expected, the cake did not set even after 25 mins.

    Do you think using 15eggs is even feasible?

    • Ali — July 20, 2014 @ 1:54 am (#)

      Whoa – that seems like too many for me, but it could possibly work.

  35. Emily — July 24, 2014 @ 8:00 pm (#)

    My goodness, how did you manage to get all the batter in a single pan?? I didn’t have a spring form, but the 8 inch pan I have has fairly high walls, and I still had enough left over for another small cake! Oh well, more cake for me :)

  36. Karen — August 1, 2014 @ 12:24 am (#)

    Thanks for sharing; I love CI’s recipes! This recipe can be easily pared down and made into cupcakes by baking in a generously-buttered cupcake/muffin tin at 375-degrees for 9-12 min. No bain-marie was necessary; they turned out perfectly!! Since I only needed 2 servings, I quartered the recipe, using 2 eggs (+ I added 2 tbsp. granulated sugar), 4 oz. of chocolate, and 1/2 stick of butter. The recipe yielded 4 individual cakes, which I served on a pool of fruit sauce* with whipped cream on the side. The cakes were quite bitter because I used 72% cacao (it was what I had on hand), but the sauce was sweet enough to balance it out. Next time I make it though, I will probably add 1/4 cup of granulated sugar to the eggs, and will stick with 60% cacao. And there will DEFINITELY be a next time!

    *The sauce was made by microwaving 1/4 cup Bonne Maman 4 Fruit Preserves for 20-30 seconds just to thin them a little bit, then adding 3-4 tbsps. jellied cranberry sauce and stirring to combine. After straining the mixture through a sieve, I stirred in 2-4 tbsps. of Chambord (to taste), and then refrigerated the sauce for about an hour.

  37. sandra — August 6, 2014 @ 4:57 pm (#)

    So happy to find this recipe. We’re moving and I packed my recipe book with the flourless chocolate cake I love. So I tried this one-added vanilla and a pinch of cinnamon-I also did half since it is for my husband and me and it would be dangerous to have too much leftovers and I used a smaller pan -it’s his birthday and the smaller pan is heart shaped so perfect for the occasion. It came out beautiful and it tastes fantastic. Will take it to family gatherings. Thanks for sharing it.

  38. DeAnna — August 29, 2014 @ 3:31 pm (#)

    Do you know how many calories this is per serving? Looks delicious!!!

  39. Elizabeth @ Enjoy Every Bite — October 20, 2014 @ 7:23 pm (#)

    YUM! I’ve never seen a more beautiful flourless cake! I can’t believe that those three ingredients are able to produce such an amazing dessert. Love your site!

  40. Alez — October 21, 2014 @ 3:42 am (#)

    Hi, your cake looks deliciuos! Will try make it tonight!
    I see that you refer to ‘ stick’ of butter, can you tell me how much each stick weights? I can then convert to metric. 
    Regards from Melbourne, Australia

    • Ali — October 21, 2014 @ 8:09 pm (#)

      Sure thing! Each stick of butter weighs 113 grams. Enjoy!

  41. Jean Nelson — October 26, 2014 @ 12:07 am (#)

    I just made a half recipe of  this wonderful cake.  I was most upset when I tested the cake and the thermometer had already hit 165 which was way past the 140 degrees recommended.  I had also made a little 1/2 cup size one along side to sample the cake.  Both cakes seemed almost liquid even at 160 degrees,  After cooling the cake I put them in the refrigerator for several hours.  When I took out the 1/2 cup cake out of the frig , it was solid and  like a very stiff fudge even a little crumbly. I microwaved it for 30 seconds on 40% just to take the chill off.  It was just  barely warm and the texture was soft, smooth and absolutely lovely. I am very pleased but think everyone should be warned that the cake is almost liquid when you take it out of the oven.

  42. Ning — August 27, 2014 @ 7:44 am (#)

    Nvm i saw it alrdy~ Trying it out tmr!

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