3-Ingredient Flourless Chocolate Cake

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The best flourless cake recipe — easy to make with just 3 ingredients, and so irresistibly delicious!

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.  :)


3-Ingredient Flourless Chocolate Cake

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x


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



  • 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


  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/

This post contains affiliate links.

How To Make A Flourless Chocolate Cake | gimmesomeoven.com

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453 comments on “3-Ingredient Flourless Chocolate Cake”

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

  2. Any luck with milk chocolate for this recipe?

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  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!

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

  13. 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! :)

  14. 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?

  15. 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 :)

  16. 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.

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  18. 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.

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

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

  23. 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!

  24. 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

  25. 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.

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  31. I am interested in baking this in a pastry pie shell. Have you tried it?

  32. This cake is so rich and chocolaty my whole family loved it!
    Here is how my turned out: http://www.munchkintime.com/3-ingredient-gluten-free-chocolate-cake/

  33. 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!

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  35. I halfed the recipe and cooked them in 4 ramekins (using the water bath).  Delicious!!!

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  37. 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!

  38. 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?


    • 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.

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  40. Do you have a recipe for the chocolate gnache that you recommend?
    Thank you!

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  42. 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.  

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

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

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

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

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

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


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