3-Ingredient Flourless Chocolate Cake

February 27, 2014 by Ali

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

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8-10 servings


  • 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


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.

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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158 thoughts on “3-Ingredient Flourless Chocolate Cake

  1. 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.

    - sandra

  2. 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.

    - Karen

  3. 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 :)

    - Emily

  4. 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?

    - KK

  5. 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

    - Lyn

  6. Do you use celcius or farenheit in your recepies?

    - Hrefna

  7. 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!

    - Kristie Breeden

  8. 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?

    - Marlene

    • 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.

      - Ali

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

    - Lia

    • 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.

      - Ali

  10. 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.

    - George

  11. 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.

    - Katie

  12. Any luck with milk chocolate for this recipe?

    - Simply6daisies

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

    - Daisy6

  14. 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!

    - Katie

  15. 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!

    - siamesesunday

  16. 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?

    - Ashley

    • 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! :)

      - Ali

  17. 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?

    - teachMe

  18. 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.

    - Christina Bensche

  19. 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!

    - Allison | Lighten Up!

  20. 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!

    - Chris

    • 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!

      - Ali

  21. 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?

    - Cheryl

    • 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!

      - Ali

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

    - Maryann Walton

  23. 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

    - Annie

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

    - A

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

    - Courtney

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

    - Laura

  27. 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.

    - Courtney

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

    - Carol

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

    - Jamie

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

    - Kara

  31. 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!

    - Angi

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

    - Erin

  33. 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.

    - Sheena

  34. That looks so beautiful! Amazing photograph!

    - Shari @ Simply Shari's Gluten Free

  35. 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.

    - Ellen

    • 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! :(

      - Emily

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

      - Katie

    • I found it helpful…

      - Andrew Walters

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

      - lily

  36. 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

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

    - nida khan

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

      - Ali

  38. Can’t wait to try this, but I don’t see the oven temp in the recipe. Am I missing something?

    - Sue

  39. It isn’t even fair how absolutely gorgeous this i!!

    - Megan {Country Cleaver}

  40. Wow, this cake looks wonderful! I can’t wait to try this recipe :)

    - Nutmeg Nanny

  41. Oh my! Three ingredients, this cake is a spectacle! Will add to the to do list!

    - Jessica @ Sweet Menu

  42. I’m totally down with any cake that is only 3 ingredients! This looks incredible!

    - Stephanie @ Eat. Drink. Love.

  43. I love a simple flourless chocolate cake. I make a similar one that a friend/co-worker shared at a gathering almost 15 years ago, and it’s still a favorite of mine. Gorgeous, Ali!

    - Brenda @ a farmgirl's dabbles

  44. 3 ingredients! this cake looks so moist and delicious!! It doesn’t get better than that!

    - Layla @ Brunch Time Baker

  45. Just 3 ingredients?!?! I am in love! Beautiful pictures! Pinning

    - Paula – bell’alimento

  46. Oh I would love at least a little slice of this cake!

    - Medeja

  47. This cake looks and sounds completely amazing!

    - Sommer @ASpicyPerspective

  48. How awesome! This looks absolutely incredible, without any sacrifice on flavor. How easy, too! :)

    - Lisa @ Simple Pairings

  49. What a beautiful cake! :)

    - Amanda

  50. Definitely need to make this and share with my friends!! Is there a dairy free option? What could I use instead of butter?


    - Tereza

    • I’m trying it now with Earth Balance soy “butter” but we won’t be tasting until tomorrow. I’ll let you know how it turns out!

      - Cassie

  51. So gorgeous, I just might dream of this cake tonight ;).

    - Laura (Tutti Dolci)

  52. This is too good to be true! Love the deep chocolate color going on!

    - Tieghan

  53. This is so stunning!! OMG I want it all.

    - Dorothy @ Crazy for Crust

  54. Yum! I’m not the best at baking, but this looks easy to make. And only 3 ingredients? I think I could do this!:)

    - Tiffany @ Triple Crème Decadence

  55. Wow, 3 ingredients. Amazing! Pinning!

    - Norma @ Allspice and Nutmeg

  56. Ali, this looks amazing! I’m new here so I can’t wait to read all your posts! Xo

    - Beeta

  57. Three ingredients?! HOLY SMOKES!! This cake looks great!

    - Katrina @ Warm Vanilla Sugar

  58. oh my gracious this looks divine Ali! Your photos make me drool! :)

    - Courtney @ Pizzazzerie

  59. Do you have any calorie amount for this flourless chocolate cake? And the fat content? Thank you so much, Lynette

    - Lynette

  60. This looks amazing!! Love your photos – they’re making me hungry!

    - Angelyn @ Everyday Desserts

  61. This looks incredible and only 3 ingredients, thats amazing! Just pinned.

    - cheri

  62. An amazing, decadent and delicious looking cake.The photographs are amazing as well!

    - Katie @ The Surly Housewife

  63. My goodness, this looks SO amazing! Uber rich and chocolate-y. Perfection!

    - Amanda @ Once Upon a Recipe

  64. Beautiful cake! Can’t get enough of chocolate and raspberries!

    - Ashley | Spoonful of Flavor

  65. Get out of town! Just three ingredients to this beauty? Sold!

    - Georgia @ The Comfort of Cooking

  66. OMG! Gorgeous and decadent…and your Dad will want to try this one!

    - Ali's Mom

  67. Now I have got to make this! It looks divine.

    - Clever Hen

  68. im def trying this next week , thank u for sharing this rep

    - fardous

  69. Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from APeekIntoMyParadise.com

    - Cathy

  70. the title drew my attention because i thought it’s a simple & quick recipe; yet the method got me thinking – go for the 7 ingredients easy bake cake is much better than this!

    - Classic Me

    • I agree that it looks like serious business to do it, but having tasted flourless chocolate cake, I would point out that it’s an entirely different, delicious experience. Like the world’s best brownie, or fudge in cake form!

      - Sadye

  71. Will this cake be ok if it is not refrigerated overnight? I plan to make it early in the morning and keep it in the frig until around 8 at night thank you

    It looks yummy and can’t wait to make it,

    - Jacque

  72. I’ve been looking for some gluten-free (and sugar-free)recipes for our church bake sale and this looks great. Do you know if it can be frozen, and how long it will keep? Hope you can answer cause I really hope to do this cake. TY

    - DonnaT

  73. Un salted butter is not gluten free!

    - Paula

    • un-salted butter is inherently gluten free as it’s just cream. Salted butter is also inherently gluten free as it’s just cream and salt, nothing else.

      - brenda

    • Unsalted Butter just means its butter without salt in it, there is no gluten in butter (salted or unsalted)

      - Buffy

    • Hi Paula, can you tell me where you got that from? I did some research and everything I read said it was gluten free. Is it a certain brand? Thanks!

      - Mary

  74. I just melted and mixed and baked,simple and easy ,turned out great!

    - Karen

  75. I’ve never baked before, so this was my first cake EVER! I love the simplicity and like to stick with very few ingredients. I halfed the recipe and used Trader Joe’s semi-sweet choco chips. It was perfect! Thank you!

    - snow.leopard7

  76. oi – i tried this recipe but the water bath thing so did not work for me. I wrapped my springform pan in 3 layers of foil, but water still leaked into the cake batter and ruined the whole thing :(

    - kaitlyn

  77. I made this and had to throw it out. It was not sweet. I made it a second time adding over 1/2 cup of sugar and this time boyfriend said it was great and asked that I make it again…

    - d

    • Did you happen to use unsweetened chocolate instead of dark chocolate? It’s not intended to be a super sweet cake but should be sweet enough with the correct chocolate.

      - Ann

  78. I made this recipe yesterday, but mine looked different. When you whipped your eggs, what did it look like after the 5 minutes? Mine looked like scrambled eggs with some air bubbles on top. Also, did your cake taste like a piece of chocolate fudge? Mine didn’t have any cake like texture at all and I think it might be due to the fact that I didn’t beat the eggs at a high enough speed.

    - Ray

    • You want to mix the eggs at the HIGHEST SPEED POSSIBLE with an electric mixer for 5 solid minutes, it will double (or triple) in mass just like the original recipe said! :)

      - delilah7777

    • If your eggs looked like scrambled eggs, it seems you didn’t separate the yolks from the whites and use only the whites.

      - Sharon

  79. Now that is a plate of beauty! :)

    - Megan

  80. This was amazing! I loved it with the strawberries.

    - Stephanie

  81. I will be trying this for sure!

    - Alison @ Ingredients, Inc.

  82. I am so excited about this recipe. I have a gluten-free friend and this would be the perfect dessert the next time she and her chocolate lovin’ hubby are over for dinner. Thanks for this post!

    - Stephanie

  83. Can you further explain “Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan.”?

    - Haley

    • Hi Haley!

      Yep – it’s basically a water bath where you put the springform pan actually IN the water.

      So you place the springform pan (wrapped in foil) in the roasting pan. Then fill the roasting pan (not the springform) with boiling water until it comes up to about the halfway point on the height of the springform pan. Then let it bake. And when it’s done, you’ll carefully remove the springform from the roasting pan that was filled with water.

      Let me know if you have any more questions! Sorry – it’s a little weird and confusing, but works really well!


      - ali

  84. Ooh, you had me at “3 ingredients” This looks amazing!

    - kirbie

  85. That looks (and sounds) amazing! I have a friend who is allergic to gluten–I’m definitely going to share this recipe with her! Of course, she’s also allergic to soy BUT we’ve found a soy-free chocolate that is delicious…I’m thinking substitution! Thanks so much for sharing!

    - Kristen

  86. looks sooo amazing! Love the clicks too.. just amazing.

    - Kankana

  87. Looks great! I posted a 4 ingredient flourless peanut butter cookie the other day on my blog! We all are on the same page it seems!!! :)

    - ERin A

  88. Nvm i saw it alrdy~ Trying it out tmr!

    - Ning