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!)

3-Ingredient Flourless Chocolate Cake Recipe | 1-Minute Video

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/butter 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.How To Make A Flourless Chocolate Cake | gimmesomeoven.com

So serve yourself up a slice, and enjoy every last bite.  :)

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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:

  1. 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 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.
  2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  3. 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.
  4. 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.)
  5. 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/

All images and text ©

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

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How To Make A Flourless Chocolate Cake | gimmesomeoven.com

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407 comments on “3-Ingredient Flourless Chocolate Cake”

  1. This cake looks and sounds completely amazing!

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

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

  5. 3 ingredients! this cake looks so moist and delicious!! It doesn’t get better than that!

  6. 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!

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

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

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

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

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

  12. 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.

  13. 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

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  15. 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! :(

  16. That looks so beautiful! Amazing photograph!

  17. 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.

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

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  21. 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!

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

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

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

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  29. 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.

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

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

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

  35. 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

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

  37. 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!

  38. 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!

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  42. 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!

  43. 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.

  44. 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?

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  46. 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! :)

  47. 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!

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  50. 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!