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. I have a person that cannot have butter, his replacement is coconut oil… Would that still work or would I need more than just eggs, coconut oil and dark chocolate ?

    • Hi Sara! Yes, you definitely can! You can still use the same quantities of other ingredients as well. We hope he enjoys the cake! :)

  2. Can I make these into cupcakes? I was thinking that it be OK as long as I still use the water bath.

    • That’s a good question Patty! We haven’t tried that, but we like the idea, and we feel like it should work (especially with a water bath). If you do give it a try, definitely let us know how they turn out! :)

  3. Looks delicious. Two questions- could applesauce replace some or all the butter or oil? Also – if using bakers chocolate could sugar be added. Making this for a craft night with friends!!!

    • Hi Mindy! Hmmm we know that works great in some recipes, but we haven’t tried it in this. We definitely wouldn’t use it to replace all of the butter or oil. You certainly could try experimenting with subbing some of it for applesauce and see, but we’re just not able to say ourselves how that would work. We also would recommend using bittersweet chocolate vs. baking chocolate and adding sugar (it will affect the texture). We hope this helps and that you and your friends enjoy! :)

  4. Hi from down under, In pounds & ounces, or metric
    ,what does 16 tablespoons of butter  weigh? Regards,

    • Hi there! 16 TBS of butter should weigh 8 ounces. We hope you enjoy this! :)

  5. I made this for my Dads 70th birthday lunch. He loved it so much he has asked for the recipe!! Note to self when using extra large eggs use less, was more mousse like but not a drop was left.Making it again and again and again. 

    • Oh my goodness, this is the sweetest thing! We’re so happy your dad loved this! :D

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  7. Hi does this need to be used the same day or can it be made in advance and frozen ?

  8. I just made this and it smells amazing.  But, it took about twice the recommended baking time.  My oven usually does take a bit longer than most recipes indicate, but not this much longer.  My cake was still jiggly at 25 mins baking time.  I just took it out and it looks perfect, but does the longer baking time mean some water from the water bath leaked in?  Will it still be ok?

    • Hey there! Oh no, we’re sorry this took so long to bake — that’s strange! We don’t think any water from the water bath would have leaked (we certainly hope not), but please let us know how this ended up turning out!

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  10. I was wondering if putting the eggs into the hot chocolate mixture will make scrambled eggs?! Does the chocolate have to cool at all?

    • Hi Erin! The melted chocolate shouldn’t be piping hot when you fold your eggs into it, so it is a good idea if you can let it cool for a few minutes first. But also, if you work pretty quickly when you’re folding (still be gentle, but moving the spatula continuously to incorporate everything), the eggs should be okay and shouldn’t scramble. We hope this helps and that you enjoy!

  11. Hmm, yummy looks very delicious. I think i should try this recipe soon. :D

  12. Really love your food photography, hmm your cake looks really delicious. :)

    • Thanks for your sweet words Jual — we hope you enjoy this cake! :)

  13. 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!

  14. 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. :)

  15. No sugar?  

    • That’s correct — there’s sugar in the chocolate, so it gets its sweetness from that. We hope you enjoy!

  16. 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.

  17. 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! :)

  18. 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!

  19. 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!

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  21. 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!

  22. 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 :)

  23. 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!

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  25. 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!

  26. 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

  27. 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! :)

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  30. 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. :)

  31. 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

  32. I have found there is no need to use the water bath for this cake. Skip the trouble, it comes out fantastic!

  33. 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

  34. 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. 

  35. 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! :)

  36. 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!

  37. 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!

  38. Trying it tonight for supper club! Smells amazing!

  39. I like how it’s turned out. Let’s try it. Yummy… :)

  40. Thanks for the recipe. I want to try it. :)

  41. I’m definitely trying this one! Yummy!D

  42. 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.

    • 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!

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  45. 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!!!

  46. 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!

  47. 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!

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  49. Can i use mini semi sweet chocolate chips

  50. 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! :)