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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.
I’m getting ready to bake this deliciousness and it’s my first time. Am I reading correctly that 1 lb of chocolate is required? Just want to make sure. Thanks!
Such an easy and yummy recipe! Thank you! Similar to Beet’s comment, I found I needed double the baking time; even then it was jiggly like mousse under the thin crust on top. Still tasted great- we just renamed it ‘mousse cake’! :)
Hayley @ Gimme Some Oven —
We’re glad you enjoyed it Holly! And we appreciate your feedback on the baking time — we’re not sure why it took so long, that’s really strange! We’re happy you enjoyed it nonetheless. :)
Hey, I would like to know if this recipe will work if I use coconut oil instead of butter, and if so, what should the measurements be? About the same. Thank you very much.
Hayley @ Gimme Some Oven —
Hi Raquel! We haven’t tried this with coconut oil, so we can’t say for sure. however, we like the sound of it, and we think it should probably work. It would be the same amount, measurement-wise. If you try it, let us know how it turns out! :)
Making this for the first time…it’s been in the oven nearly 45 minutes (in a hot water bath), and still nowhere near done (total liquid in the center). Sadly, will not be ready in time for the event for which I made it :(
Oh no, I’m so sorry to hear that. We’ve had some other readers report that this cake took longer to bake in their ovens too. (Although I — and other readers — have had it work well according to the recipe instructions. Must be differences in ovens.) I would suggest just leaving it in there until the center firms up a bit. Sorry for the delay!
Currently making this amazing-smelling cake for my wife’s birthday (flourless chocolate cake is her absolute favourite!). Similar to some of the comments above, the cake was not even close to done when the timer went off. Tracking towards double the time as well. Not sure if it has anything to do with my gas oven, but I have already compensated for that by increasing the temp a bit.
Apart from that, it looks amazing and I can’t wait to try it tomorrow (err…. After my wife has the first piece of course!)
Hayley @ Gimme Some Oven —
Hey there! We’re sorry about the baking time — we’re still not sure why it’s taking folks so much longer! :/ We hope you and your wife enjoyed the cake though!
I made this in a regular cake pan and it came out just fine. I loved it, it was fudgy and like a cake brownie. now to find the perfect low carb icing :)
Hayley @ Gimme Some Oven —
Thanks for sharing Liz — we’re so happy you enjoyed it! :)
I have this cake in the oven right now! But, I’m having a couple of issues with mine. First, the batter texture was different than the photos above. Mine was almost grainy. I’m not sure if I whipped the eggs TOO much or if the melted chocolate/butter was too hot when I folded in the eggs. Secondly, butter seems to be pooling at the top. What could I have done wrong to cause that?
Hayley @ Gimme Some Oven —
Oh no, we’re so sorry Caitlyn! And hmmmm, it does sound like the egg whites were beaten too much (that will definitely cause them to get grainy and flat, which could also explain the difference in texture). As for the pooling at the top, we’re not really sure what could have caused that. Please do let us know how the cake turned out!
Hi! I’m trying this recipe today (Yes, for Fourth of July) and I’m a little short on butter. If I replaced half or all of the butter with vegetable oil, do you think that It’d still work? Thanks!
Hayley @ Gimme Some Oven —
Hi Joey! Hmmm, we haven’t tried this with butter and vegetable oil, so we can’t say for sure. However, we think it would probably work better for a regular cake, but rather than a rich, flourless cake (just because this type is more delicate and the butter is one of the main ingredients – you just taste it more in this kind of cake). We hope that makes sense and is helpful! Please let us know what you end up trying and how it turns out!
This cake is amazing! It’s my most successful lchf cake recipe and it’s so easy! I love it with some double cream poured on top. Thank you for the amazing recipe
This cake is always a hit – thanks for the lovely pictures!
For those needing metric measurements: it’s 450 grams of chocolate and 225 grams of butter. For those having problems with super-skinny/thin foil and leaky springform pans like us, America’s Test Kitchen videos has a good solution – put the springform pan w/o foil into a silicon or metal pan that’s slightly larger than the springform pan. The water bath still works and nothing leaks! For those with a liquidy batter – beat the eggs better/longer until they double in volume and become much lighter, then very, very carefully fold them gently into the chocolate/butter mixture without deflating them – in our experience, the fluffier the eggs are, the less liquidy the batter. :)
Hayley @ Gimme Some Oven —
Thanks Dawn — we’re so glad you’re a fan! And we appreciate you sharing these tips! :)
I’ve made this a few times and has always been a hit. I tried to make a peppermint flavoured one at Christmas but was too tentative with the peppermint extract and the flavour didn’t come through (I also but some chopped/crushed candy canes on the top just after it came out of the oven). Any suggestion for the amount of extract that I should try adding to get the flavour without making it taste like toothpaste? What do you think about adding something like some Frangelico as a different flavour option?
Hayley @ Gimme Some Oven —
We’re glad to hear that Julie! We’re wondering if you remember how much peppermint extract you use? A little does go a long way. We would suggest 1/2 tsp — we think that should be plenty. As for other flavors, we think bourbon, almond extract (or Amaretto), or Frangelico would all be delicious! We hope this helps. :)
Making this cake again today for thanksgiving and just wanted to say thanks for the recipe! I have made it at least 10 times and it always gets positive reviews. Our daughter has wheat, gluten, soy, corn and nut allergy so this is a BIG hit in our home. Oh, I melt chocolate first then start my eggs in stand mixer – that way its not so hot when adding eggs. Thanks again
Hayley @ Gimme Some Oven —
You’re very welcome, Angie! We’re so happy to hear it’s a hit! :)
I made this for Thanksgiving because we had several who were on low carb diets but still wanted a special dessert. It was PERFECT!!! I used 72% cocoa chocolate that had a very light mint flavor. For me I wam ups have used something like 80-90% but didn’t want to overwhelm those who aren’t used to the less sweet taste. Everyone loved it and the recipe has been passed to others. Thank you. I didn’t have an 8″ pan so used my 9″ pan. Even so I probably had to cook it 35-50 min. Definitely a keeper.
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Barbara! We’re so happy this was a hit with folks! :D
I have made this for quite a few of my more formal dinner parties and it is always a hit!!
The first hint for success is to make sure to prepare everything ahead, especially the pan, and make sure you follow the directions in the order provided.
Next thing is use heavy foil that is the extra long type so you can make sure that no water can enter the springform pan. Double foil for better assurance. The last time I made this recipe I followed the Springform pan in the fry pan method instead of the roasting pan method. i think this is a great idea because you won’t need to use as much water.
Next hint make sure you keep your eggs frothy while you are melting the chocolate and butter, that way your eggs won’t separate, losing full froth. Also make sure to GENTLY fold the egg froth 1/3 at a time. You want to keep as much air in your batter as possible. Don’t sweat it if your cake isn’t perfect, it tastes so good anyway. This recipe is very forgiving.
I served with whipped cream and raspberries to cut the heaviness of the chocolate. I also serve it with a good Port. This takes the eating experience over the top!!
Lastly, I wouldn’t go cheap on the chocolate. Get Scharffenberger 70% Bittersweet or Ghirardelli Bittersweet Chocolate. Great idea to use flavored chocolates, Hmm might have to try that next!
Enjoy, it is an amazing dessert, SO decadent!
Cindy W. in Elk Grove, CA.
Hayley @ Gimme Some Oven —
Thanks so much for sharing with us, Cindy! We’re so glad to hear you enjoy this and we appreciate your tips! :)
Just wondering why can’t you use white chocolate? My sister hates chocolate and I was wondering why you don’t recommend using it.
Hayley @ Gimme Some Oven —
Hi Amanda — we haven’t tried this with white chocolate, but we are worried it wouldn’t work as well. If you wanted to experiment with it though, definitely feel free!
Do you know how many carbs are in this cake? I have a diabetic that will be eating it and they need to have low carbs.
Thanks!
Hayley @ Gimme Some Oven —
Hi Nicole! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I saw the same exact recipe on a other blog that used 1 stick butter instead of two. Everything else the same. How will this change the cake aside from obviously less calories? Was going to make for Mother’s Day and can’t decide how much butter to use.
Hayley @ Gimme Some Oven —
Hi Samantha! We’re sorry we’re just now seeing your comment. Hmmm, that’s interesting. We really haven’t experimented with adjusting the recipe to be lower in calories, so we’re not sure how it would work with less butter (or how much less butter). We’re sorry we can’t be more helpful!
Hi Bill! We haven’t tried that ourselves, but you’re welcome to! You would want to use the same amount of coconut oil as the butter, and just make sure it’s melted (before measuring). If you try it, definitely let us know how it turns out! :)
If I was using coconut oil instead of butter, how much tbsp would I use? Or what amount of measurement?
Hayley @ Gimme Some Oven —
Hi Andre! We havne’t tried this with coconut oil, so we’re not 100% sure how it would turn out. However, we think you would want to use the same amount of butter (1 cup, melted). We hope this helps!
Took almost an hour to cook (weird, right?), but turned out great! Served with whipped cream and strawberries. Everyone loved it!
Hayley @ Gimme Some Oven —
Hi Megan! We’re sorry this took so much longer to cook, but we’re happy it was a hit! :)
Julian Child —
Megan, I’m about to execute this recipe which is the same as a recipe I received in the mail from the Culinary Institute of America, the only difference being that the CIA’s recipe calls for 1/4 of strong coffee (but I’ve typically incorporate a couple tablespoons of Gran Marnier) It could be for this reason that their recipe requires approx 55min. This time, I am still going to at the orange liquor but I will be using a TBL of coffee granule to enhance the chocolate, instead of the actual liquid. Hopefully this won’t make a huge difference and I’ll report back to you.
Shouldn’t we be whipping the egg whites first and then incorporating the beaten yolks and then fold the egg yolk into the cooled choc and finally fold the yolk/choc mix into whites? I am nervous about just whipping the eggs together…….
Hayley @ Gimme Some Oven —
Hi Karen! We find this method works great, don’t be nervous! :)
Cynthia Lou Jones —
Sounds like i am not supposed to cool chocolate and butter before adding eggs?
I am blown away by your photo of the broken chocolate pieces! It is worthy of being a framed print on my wall! Truly amazing; the eye is drawn to it over and over again.
Hayley @ Gimme Some Oven —
You are so sweet, John! We’re so glad you love the photo and we hope you can give this cake a try! :)
This is my third time making this recipe it’s been great every time . In my oven it takes 30 minutes to cook . My wife and friends love it with wipped cream and berries thanks for sharing .
Tried it. Turned out awesome but I got some water on the bottom of the pan and it didn’t taste that good (just a bit of watery taste on bottom). So for next time, can I skip adding the water cause somehow my spring form pan even though covered, will still leak in water.
Tried it. Turned out awesome but I got some water on the bottom of the pan and it didn’t taste that good (just a bit of watery taste on bottom). So for next time, can I skip adding the water cause somehow my spring form pan even though covered, will still let in water.
Wonderful! It turned out great! Made for mother’s day dessert. Everyone loved it! It is so moist and smooth, and balanced! Incredible recipe! I will share it with everybody! Thanks1
Very good simple healthier chocolate fix!! More of a dark chocolate flavor. So if you like dark chocolate this is your cake! Smooth creamy texture! Great with a little whipped cream or vanilla ice cream!
Fabulous cake! I followed the suggestion for powdered sugar and raspberries–perfect. My guests asked for the recipe. What better compliment can there be?
I made these in to cupcakes for our Ladies Fellowship Group at church and everyone loved them! They all wanted the recipe! When I told them how I made it, they were astonished! They were so moist! This recipe is definitely a keeper!
Casey L. White —
Julia, I want to try as cupcakes too. How long did you cook? Thank you so much! Looks delicious!
Hmm, yummy looks very delicious. I think i should try this recipe soon. :D
We hope you enjoy! :)
Really love your food photography, hmm your cake looks really delicious. :)
Thanks for your sweet words Jual — we hope you enjoy this cake! :)
I’m getting ready to bake this deliciousness and it’s my first time. Am I reading correctly that 1 lb of chocolate is required? Just want to make sure. Thanks!
That’s correct! We hope you enjoy! :D
Such an easy and yummy recipe! Thank you! Similar to Beet’s comment, I found I needed double the baking time; even then it was jiggly like mousse under the thin crust on top. Still tasted great- we just renamed it ‘mousse cake’! :)
We’re glad you enjoyed it Holly! And we appreciate your feedback on the baking time — we’re not sure why it took so long, that’s really strange! We’re happy you enjoyed it nonetheless. :)
No sugar?
That’s correct — there’s sugar in the chocolate, so it gets its sweetness from that. We hope you enjoy!
Hi,
I was wondering whether the chocolate bars can be substituted with 100% cocoa powder. If so, how much should I use for this recipe?
Hi there! Hmmmm, we haven’t tried that, but we wouldn’t recommend that, as we think it will have a completely different taste and texture.
Hey, I would like to know if this recipe will work if I use coconut oil instead of butter, and if so, what should the measurements be? About the same. Thank you very much.
Hi Raquel! We haven’t tried this with coconut oil, so we can’t say for sure. however, we like the sound of it, and we think it should probably work. It would be the same amount, measurement-wise. If you try it, let us know how it turns out! :)
Making this for the first time…it’s been in the oven nearly 45 minutes (in a hot water bath), and still nowhere near done (total liquid in the center). Sadly, will not be ready in time for the event for which I made it :(
Oh no, I’m so sorry to hear that. We’ve had some other readers report that this cake took longer to bake in their ovens too. (Although I — and other readers — have had it work well according to the recipe instructions. Must be differences in ovens.) I would suggest just leaving it in there until the center firms up a bit. Sorry for the delay!
Currently making this amazing-smelling cake for my wife’s birthday (flourless chocolate cake is her absolute favourite!). Similar to some of the comments above, the cake was not even close to done when the timer went off. Tracking towards double the time as well. Not sure if it has anything to do with my gas oven, but I have already compensated for that by increasing the temp a bit.
Apart from that, it looks amazing and I can’t wait to try it tomorrow (err…. After my wife has the first piece of course!)
Hey there! We’re sorry about the baking time — we’re still not sure why it’s taking folks so much longer! :/ We hope you and your wife enjoyed the cake though!
Hi, love the sound of this recipe- how long will it keep for?
Hi Sue! This should keep for 4 days to a week, most likely. You can always refrigerate it too, to help it last longer. We hope you enjoy!
I made this in a regular cake pan and it came out just fine. I loved it, it was fudgy and like a cake brownie. now to find the perfect low carb icing :)
Thanks for sharing Liz — we’re so happy you enjoyed it! :)
I have this cake in the oven right now! But, I’m having a couple of issues with mine. First, the batter texture was different than the photos above. Mine was almost grainy. I’m not sure if I whipped the eggs TOO much or if the melted chocolate/butter was too hot when I folded in the eggs. Secondly, butter seems to be pooling at the top. What could I have done wrong to cause that?
Oh no, we’re so sorry Caitlyn! And hmmmm, it does sound like the egg whites were beaten too much (that will definitely cause them to get grainy and flat, which could also explain the difference in texture). As for the pooling at the top, we’re not really sure what could have caused that. Please do let us know how the cake turned out!
Hi! I’m trying this recipe today (Yes, for Fourth of July) and I’m a little short on butter. If I replaced half or all of the butter with vegetable oil, do you think that It’d still work? Thanks!
Hi Joey! Hmmm, we haven’t tried this with butter and vegetable oil, so we can’t say for sure. However, we think it would probably work better for a regular cake, but rather than a rich, flourless cake (just because this type is more delicate and the butter is one of the main ingredients – you just taste it more in this kind of cake). We hope that makes sense and is helpful! Please let us know what you end up trying and how it turns out!
This cake is amazing! It’s my most successful lchf cake recipe and it’s so easy! I love it with some double cream poured on top. Thank you for the amazing recipe
Thanks Sherie — we’re so happy you enjoyed it! :)
This cake is always a hit – thanks for the lovely pictures!
For those needing metric measurements: it’s 450 grams of chocolate and 225 grams of butter. For those having problems with super-skinny/thin foil and leaky springform pans like us, America’s Test Kitchen videos has a good solution – put the springform pan w/o foil into a silicon or metal pan that’s slightly larger than the springform pan. The water bath still works and nothing leaks! For those with a liquidy batter – beat the eggs better/longer until they double in volume and become much lighter, then very, very carefully fold them gently into the chocolate/butter mixture without deflating them – in our experience, the fluffier the eggs are, the less liquidy the batter. :)
Thanks Dawn — we’re so glad you’re a fan! And we appreciate you sharing these tips! :)
I’ve made this a few times and has always been a hit. I tried to make a peppermint flavoured one at Christmas but was too tentative with the peppermint extract and the flavour didn’t come through (I also but some chopped/crushed candy canes on the top just after it came out of the oven). Any suggestion for the amount of extract that I should try adding to get the flavour without making it taste like toothpaste? What do you think about adding something like some Frangelico as a different flavour option?
We’re glad to hear that Julie! We’re wondering if you remember how much peppermint extract you use? A little does go a long way. We would suggest 1/2 tsp — we think that should be plenty. As for other flavors, we think bourbon, almond extract (or Amaretto), or Frangelico would all be delicious! We hope this helps. :)
You are right that when I know how to make this cake. I am pretty much going to want to make it all the time! :D
We hope you love it! :)
I have found there is no need to use the water bath for this cake. Skip the trouble, it comes out fantastic!
We’re glad it worked well for you without the water bath, Cynthia! :)
Making this cake again today for thanksgiving and just wanted to say thanks for the recipe! I have made it at least 10 times and it always gets positive reviews. Our daughter has wheat, gluten, soy, corn and nut allergy so this is a BIG hit in our home. Oh, I melt chocolate first then start my eggs in stand mixer – that way its not so hot when adding eggs. Thanks again
You’re very welcome, Angie! We’re so happy to hear it’s a hit! :)
I made this for Thanksgiving because we had several who were on low carb diets but still wanted a special dessert. It was PERFECT!!! I used 72% cocoa chocolate that had a very light mint flavor. For me I wam ups have used something like 80-90% but didn’t want to overwhelm those who aren’t used to the less sweet taste. Everyone loved it and the recipe has been passed to others. Thank you. I didn’t have an 8″ pan so used my 9″ pan. Even so I probably had to cook it 35-50 min. Definitely a keeper.
Thanks for sharing with us, Barbara! We’re so happy this was a hit with folks! :D
I have made this for quite a few of my more formal dinner parties and it is always a hit!!
The first hint for success is to make sure to prepare everything ahead, especially the pan, and make sure you follow the directions in the order provided.
Next thing is use heavy foil that is the extra long type so you can make sure that no water can enter the springform pan. Double foil for better assurance. The last time I made this recipe I followed the Springform pan in the fry pan method instead of the roasting pan method. i think this is a great idea because you won’t need to use as much water.
Next hint make sure you keep your eggs frothy while you are melting the chocolate and butter, that way your eggs won’t separate, losing full froth. Also make sure to GENTLY fold the egg froth 1/3 at a time. You want to keep as much air in your batter as possible. Don’t sweat it if your cake isn’t perfect, it tastes so good anyway. This recipe is very forgiving.
I served with whipped cream and raspberries to cut the heaviness of the chocolate. I also serve it with a good Port. This takes the eating experience over the top!!
Lastly, I wouldn’t go cheap on the chocolate. Get Scharffenberger 70% Bittersweet or Ghirardelli Bittersweet Chocolate. Great idea to use flavored chocolates, Hmm might have to try that next!
Enjoy, it is an amazing dessert, SO decadent!
Cindy W. in Elk Grove, CA.
Thanks so much for sharing with us, Cindy! We’re so glad to hear you enjoy this and we appreciate your tips! :)
Just wondering why can’t you use white chocolate? My sister hates chocolate and I was wondering why you don’t recommend using it.
Hi Amanda — we haven’t tried this with white chocolate, but we are worried it wouldn’t work as well. If you wanted to experiment with it though, definitely feel free!
I left it in an extra 10 minutes. Still jiggly in the middle. I have it in the fridge now. Should I have left it in longer?
Hi Linda! Did you test it with a toothpick? It should have a couple moist crumbs on it when it’s done. Let us know how it turned out!
Trying it tonight for supper club! Smells amazing!
We’re so glad to hear that, Sheila, we hope it was a hit!
I like how it’s turned out. Let’s try it. Yummy… :)
Thanks for the recipe. I want to try it. :)
I’m definitely trying this one! Yummy!D
We hope you enjoy it!
Do you know how many carbs are in this cake? I have a diabetic that will be eating it and they need to have low carbs.
Thanks!
Hi Nicole! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
It was great! much more like a fudge than a cake (which I expected) but good and simple recipe and very tasty!!!! Thanks so much for the recipe!!!
Thanks, Deanime, we’re so glad you enjoyed it!
Beat the eggs at high speed. Are you referring to speed 10?
It depends on what mixer you’re using, but yes, around 10. We hope you enjoy!
I saw the same exact recipe on a other blog that used 1 stick butter instead of two. Everything else the same. How will this change the cake aside from obviously less calories? Was going to make for Mother’s Day and can’t decide how much butter to use.
Hi Samantha! We’re sorry we’re just now seeing your comment. Hmmm, that’s interesting. We really haven’t experimented with adjusting the recipe to be lower in calories, so we’re not sure how it would work with less butter (or how much less butter). We’re sorry we can’t be more helpful!
Can i use mini semi sweet chocolate chips
Hi Elizabeth! Yes, definitely!
can you use coconut oil to replace the butter
Hi Bill! We haven’t tried that ourselves, but you’re welcome to! You would want to use the same amount of coconut oil as the butter, and just make sure it’s melted (before measuring). If you try it, definitely let us know how it turns out! :)
If I was using coconut oil instead of butter, how much tbsp would I use? Or what amount of measurement?
Hi Andre! We havne’t tried this with coconut oil, so we’re not 100% sure how it would turn out. However, we think you would want to use the same amount of butter (1 cup, melted). We hope this helps!
Took almost an hour to cook (weird, right?), but turned out great! Served with whipped cream and strawberries. Everyone loved it!
Hi Megan! We’re sorry this took so much longer to cook, but we’re happy it was a hit! :)
Megan, I’m about to execute this recipe which is the same as a recipe I received in the mail from the Culinary Institute of America, the only difference being that the CIA’s recipe calls for 1/4 of strong coffee (but I’ve typically incorporate a couple tablespoons of Gran Marnier) It could be for this reason that their recipe requires approx 55min. This time, I am still going to at the orange liquor but I will be using a TBL of coffee granule to enhance the chocolate, instead of the actual liquid. Hopefully this won’t make a huge difference and I’ll report back to you.
Shouldn’t we be whipping the egg whites first and then incorporating the beaten yolks and then fold the egg yolk into the cooled choc and finally fold the yolk/choc mix into whites? I am nervous about just whipping the eggs together…….
Hi Karen! We find this method works great, don’t be nervous! :)
Sounds like i am not supposed to cool chocolate and butter before adding eggs?
I am blown away by your photo of the broken chocolate pieces! It is worthy of being a framed print on my wall! Truly amazing; the eye is drawn to it over and over again.
You are so sweet, John! We’re so glad you love the photo and we hope you can give this cake a try! :)
Do you think you can sub the butter for coconut oil?
We haven’t tried that Susan, but yes, we think you could. We hope you enjoy!
This is my third time making this recipe it’s been great every time . In my oven it takes 30 minutes to cook . My wife and friends love it with wipped cream and berries thanks for sharing .
uaaaau muito legal! vou fazer em casa. hummy ^w^ thks us for the Recipes ??? . I like cakes ❤❤❤❤.
Will my cake turn out normal if by accident some hot water poured on the cake ?
Tried it. Turned out awesome but I got some water on the bottom of the pan and it didn’t taste that good (just a bit of watery taste on bottom). So for next time, can I skip adding the water cause somehow my spring form pan even though covered, will still leak in water.
Tried it. Turned out awesome but I got some water on the bottom of the pan and it didn’t taste that good (just a bit of watery taste on bottom). So for next time, can I skip adding the water cause somehow my spring form pan even though covered, will still let in water.
anxious to try……… doing keto………. can I use a high percent chocolate with very little/no sugar chocolate? thank you….
Use Lily’s chocolate chips or lily’s Dark chocolate bars.
Wonderful! It turned out great! Made for mother’s day dessert. Everyone loved it! It is so moist and smooth, and balanced! Incredible recipe! I will share it with everybody! Thanks1
Very good simple healthier chocolate fix!! More of a dark chocolate flavor. So if you like dark chocolate this is your cake! Smooth creamy texture! Great with a little whipped cream or vanilla ice cream!
I have made this recipe so many times! Following the recipe exactly makes for an amazing fudgy cake that is absolutely delicious!
Thank you!!
Fabulous cake! I followed the suggestion for powdered sugar and raspberries–perfect. My guests asked for the recipe. What better compliment can there be?
I made these in to cupcakes for our Ladies Fellowship Group at church and everyone loved them! They all wanted the recipe! When I told them how I made it, they were astonished! They were so moist! This recipe is definitely a keeper!
Julia, I want to try as cupcakes too. How long did you cook? Thank you so much! Looks delicious!
Tried it last week. Turned out awesome. Thanks!