This post may contain affiliate links. Please read my disclosure policy.
My longtime favorite flourless cake recipe is decadently rich and delicious, naturally gluten-free, and easy to make in under 1 hour!
Trust me, this flourless chocolate cake recipe belongs in your dessert repertoire. ♡
I actually first shared this recipe here on Gimme Some Oven over a dozen years ago, and have probably made it at least a few dozen times ever since. It has turned into one of my back-pocket dessert recipes because it calls for 3 simple ingredients that I almost always keep stocked in my kitchen — eggs, butter and chocolate. It’s easy to prep and bake in under 1 hour. It’s naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?! People always adore this recipe!
After having made this cake so many times, I can vouch that this classic recipe welcomes fun ingredient twists as well. So if you feel like adding in a dash of cinnamon and cayenne, a spoonful of espresso powder, or a splash of bourbon, go for it! I’ve also made this cake using everything from the fanciest chocolate bars to store-brand semisweet chocolate chips and all have turned out to be absolutely delicious. Please just take a minute to read a few of my tried-and-true tips below (turns out the type of aluminum foil can make a big difference here!) so that your flourless chocolate cakes are a success each and every time.
Let’s make some cake!
3-Ingredient Flourless Chocolate Cake Recipe | 1-Minute Video
Flourless Chocolate Cake Ingredients
Here are a few quick notes about the 3 flourless chocolate cake ingredients needed to make this recipe:
Dark or semisweet chocolate: I recommend using whatever good-quality chocolate bars or chocolate chips that you love best. You can opt for anything from semisweet to dark chocolate. Just keep in mind that whatever percentage of chocolate you use will decide the sweetness of this cake since we’re not adding in any extra sugar.
Eggs: You will need 8 large eggs for this cake, which we will whip until their volume has doubled to give the cake a lighter and fluffier cheesecake-type texture.
Salted butter: Finally, we will add two sticks of salted butter (cut into 16 pieces for easier melting) to heat with the melted chocolate. If you only have unsalted butter on hand, just add an extra 1/4 teaspoon of fine sea salt to the batter.
Flourless Chocolate Cake Supplies
These are the supplies I recommend using for this recipe:
8-inch or 9-inch springform pan: Either size of springform pan will work for this recipe. I’m partial to my Norpro springform pans, which seem to be some of the most secure I’ve used when it comes to preventing leaks.
Heavy-duty aluminum foil: This is actually a critical component of this recipe! If possible, please use heavy-duty foil that is at least 12-inches wide to wrap the outside of springform pan. Using just one sheet of heavy-duty foil (instead of layering a few) ensures that there will be no gaps in the foil that could allow the hot water to accidentally seep into the batter while the cake is baking in the water bath.
Parchment paper: I also recommend lining the bottom of the springform pan with parchment paper to help with easy removal from the pan. Simply place the pan on a sheet of parchment, trace around it, then cut to size.
Stand mixer or hand mixer: It’s definitely easiest to use an electric mixer — either a stand mixer or a hand mixer — to beat the eggs until they have doubled in size.
Recipe Tips
Detailed directions are included in the recipe box below for how to make flourless chocolate cake, but here are 5 important tips to keep in mind too:
Use one sheet of heavy-duty foil to wrap the pan. As mentioned above, I highly recommend using heavy-duty aluminum foil that is at least 12-inches wide so that you can use a single sheet (without gaps) to wrap the bottom and sides of the pan. This will help to prevent the hot water bath from accidentally seeping into the batter while the cake is cooking.
Keep a close eye on the chocolate while melting. As always, be sure to watch the chocolate carefully while heating it so that it does not accidentally burn.
Avoid over-mixing the batter. We want to preserve as many of the tiny foamy air bubbles in the whipped eggs as possible to help give the cake a lighter texture. So when folding the eggs into the chocolate batter, be very gentle and continue folding until the mixture is *just* combined and no egg streaks remain.
Don’t over-bake the cake. The center will still be every-so-slightly jiggly when you remove the cake from the oven, which is okay because the cake will continue to set as it cools. (We don’t want to use the toothpick test in this recipe, as it will not come out perfectly clean from the center of the hot cake.) If anything, it’s typically best to underbake rather than over-bake a flourless chocolate cake. Otherwise it can tend to be dry and crumbly.
Cool the cake completely before serving. That said, this cake is best served completely chilled. So be sure to set aside enough prep time to let the cake cool in the fridge for at least a few hours before serving. It should be deliciously dense, cool, and fudgy!
Recipe Variations
Here are a few fun variations that you’re welcome to try with this flourless chocolate cake recipe:
Add espresso powder. Add 1 teaspoon of espresso powder to the melted chocolate for a hint of coffee flavor.
Add chopped nuts. Add up to 1/2 cup of chopped nuts (pecans, walnuts, almonds, etc) to the batter when mixing in the eggs.
Add spices or orange zest. Add a hint of spices (such as ground cinnamon or cayenne powder) or orange zest to the melted chocolate.
Add liqueur. Add a splash of your favorite liqueur to the batter.
Infuse fresh mint. Infuse a few sprigs of fresh mint into the melted chocolate for a few minutes, then remove and discard before continuing on with the recipe.
More Chocolate Cake Recipes
Looking for more chocolate cake recipes to try? Here are a few of our favorites:
A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!
Ingredients
Scale
8 large eggs, cold
1 pound dark or semisweet chocolate, coarsely chopped
1 cup (2 sticks) salted butter, cut into 16 pieces
optional toppings: powdered sugar and berries
Instructions
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the pan. Center the pan on a large sheet of heavy-duty aluminum foil and wrap the edges up around the sides of the pan. Repeat with a second sheet of foil. Set the pan 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). Take care not to overheat the chocolate – you only want to heat it enough so that the chocolate *just* melts.
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. Do not overstir.
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 for 35-40 minutes, until the sides of the cake begin to pull away from the edges of the pan. Carefully remove the springform pan from the water bath and set it on a wire rack; cool to room temperature. Cover and refrigerate until completely chilled.
About 30 minutes prior to serving, run a knife around the edges of the cake and carefully remove the sides of the springform pan. Carefully slip a spatula under the parchment to loosen and remove the pan base and transfer the cake to 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.
Notes
Recipe adapted from Cooks Illustrated. The total recipe time listed does not include the time needed to chill the cake completely, which can vary depending on your refrigerator.
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
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 —
Ooh, I LOVE tips to make a simple recipe even easier. I’m much more likely to try it. Thanks! :-)
Andrew Walters —
I found it helpful…
Katie —
I disagree. I think it is useful to get a sense of what is mandatory and what may be malleable if necessary.
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! :(
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.
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!
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
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!
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!
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!
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!
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.
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?
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?
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! :)
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!
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.
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.
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.
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.
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?
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.
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!
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 —
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!
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.
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 :)
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.
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.
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!
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
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.
This cake is so rich and chocolaty my whole family loved it!
Here is how my turned out: https://www.munchkintime.com/3-ingredient-gluten-free-chocolate-cake/
I made this cake for my husband’s birthday and it was amazing! He just loves it so much!
The only thing I had to change was the baking time. I had the impression that 25 minutes wouldn’t be enough anyway so, after this time, I checked and the batter was completely runny. I let it bake for 1hour and 10 minutes total. The outside was finally forming a crust and the inside was soft, but not gooey. I made chocolate mousse and used it to cover the cake and it was a nice touch!
Thanks for the recipe, it is great!
Well… So far it LOOKS right.
I’m waiting for it to cool(guess I’ll enjoy it tomorrow!).
My friend from Paris serves hers with a vanilla cream sauce under the slice on a saucer style dessert plate (GORGEOUS presentation!)
I’ve made hers, and have substituted the sauce with high quality vanilla ice cream… MELTED! Yum! I can’t wait to try this with your cake!
I’ve made this type of desert before and I’ve notice the water bath is crucial for a better outcome.
Anyhow-thank you for sharing! The batter in the bowl was D-LISH, so I’m guessing the piecè de resistancè will be FAB!
Oh no! Maybe the pan has a leak? If that’s happening, you can just set the pan on the oven rack above a pan of boiling water. It should have nearly the same effect.
I have made this several times now and we LOVE it!! I love how your recipe is 3 ingredients, easy to follow and turns out delicious every time!! Last time, I topped it with frozen raspberries in their syrup- YUM!!
Looking forward to trying some of your other recipes.
Vicki
Can I use baker’s semi-sweet or milk chocolate? And how many cups/pieces would I require?
I recommend semi-sweet or bittersweet chocolate for this recipe. Just be sure to weigh the chocolate to get the correct amount.
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
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.
Ooh, I LOVE tips to make a simple recipe even easier. I’m much more likely to try it. Thanks! :-)
I found it helpful…
I disagree. I think it is useful to get a sense of what is mandatory and what may be malleable if necessary.
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! :(
That looks so beautiful! Amazing photograph!
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.
Is there a substitution for butter? Coconut oil? I am gluten free and sadly dairy free as well.
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
im pretty sure coconut oil or coconut butter is a good alternative.
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!
So do I separate the eggs and just use the whites? I’m looking forward to making this!
It says nothing about seperating the eggs in the recipe. Can somebody please confirm that you whisk the whole eggs (yolk and all)?
Hi Jamie,
Yes you whisk the entire eggs (yolks and whites) together.
~Ali
What “Tbsp” means? I didn’t get the necessary amout of sugar. Thanks!
Do I need to separate the yolks from the whites?
No, you can add them in together.
Tbsp is short for tablespoon.
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.
Hi Courtney,
I’ve never tried coconut oil, but there’s a chance it could work!
~Ali
This looks amazing, definitely going to try it, so simple and gluten-free to boot! :-)
For my last party I hosted, I tried this recipe. It’s AMAZING and perfect for people with wheat allergies!
Seems like this would be so bitter and you wouldn’t be able to eat it. Doesn’t make sense.
It’s actually not bitter — nice and rich. Hope you enjoy! :)
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
Thank you so much for the kind words, Annie! I really hope that you and your friend enjoy it. :)
~Ali
I didn’t see sugar as an ingredient in this recipe. Was that intentional?
Hi Maryann,
That is correct. The sugar comes from the chocolate.
~Ali
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?
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!
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!
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!
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!
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.
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?
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?
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! :)
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!
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!
May I say thank you and absolutely fabulous!!! Husband loved it & he likes nothing made minus regular way of baking:))
Any luck with milk chocolate for this recipe?
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.
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.
Can the ingredients be halved? If so, should the baking time be halved as well? New to baking :)
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.
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?
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.
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!
Do you use celcius or farenheit in your recepies?
Farenheit
Thank you :)
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
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!
Oooh, good to know. Awesome! :)
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?
Whoa – that seems like too many for me, but it could possibly work.
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 :)
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.
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.
Nvm i saw it alrdy~ Trying it out tmr!
Do you know how many calories this is per serving? Looks delicious!!!
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!
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
Sure thing! Each stick of butter weighs 113 grams. Enjoy!
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.
I am interested in baking this in a pastry pie shell. Have you tried it?
I have not tried it, but imagine it would work well!
This cake is so rich and chocolaty my whole family loved it!
Here is how my turned out: https://www.munchkintime.com/3-ingredient-gluten-free-chocolate-cake/
I made this cake for my husband’s birthday and it was amazing! He just loves it so much!
The only thing I had to change was the baking time. I had the impression that 25 minutes wouldn’t be enough anyway so, after this time, I checked and the batter was completely runny. I let it bake for 1hour and 10 minutes total. The outside was finally forming a crust and the inside was soft, but not gooey. I made chocolate mousse and used it to cover the cake and it was a nice touch!
Thanks for the recipe, it is great!
I halfed the recipe and cooked them in 4 ramekins (using the water bath). Delicious!!!
Well… So far it LOOKS right.
I’m waiting for it to cool(guess I’ll enjoy it tomorrow!).
My friend from Paris serves hers with a vanilla cream sauce under the slice on a saucer style dessert plate (GORGEOUS presentation!)
I’ve made hers, and have substituted the sauce with high quality vanilla ice cream… MELTED! Yum! I can’t wait to try this with your cake!
I’ve made this type of desert before and I’ve notice the water bath is crucial for a better outcome.
Anyhow-thank you for sharing! The batter in the bowl was D-LISH, so I’m guessing the piecè de resistancè will be FAB!
I have tried recipe 2x and I keep getting moisture in my spongiform pan! anything I can do in addition to the tin foil to prevent this from happening?
Thanks
Oh no! Maybe the pan has a leak? If that’s happening, you can just set the pan on the oven rack above a pan of boiling water. It should have nearly the same effect.
Do you have a recipe for the chocolate gnache that you recommend?
Thank you!
I have made this several times now and we LOVE it!! I love how your recipe is 3 ingredients, easy to follow and turns out delicious every time!! Last time, I topped it with frozen raspberries in their syrup- YUM!!
Looking forward to trying some of your other recipes.
Vicki
Thanks Vicki! And yum, chocolate cake with raspberries is heavenly! Cheers! : )