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.  :)

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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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Recipe rating

511 comments on “3-Ingredient Flourless Chocolate Cake”

  1. 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!

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  3. 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.

  4. 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…….

  5. 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! :)

  6. 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!

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  14. 5 stars
    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 .

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  19. 5 stars
    uaaaau muito legal! vou fazer em casa. hummy ^w^ thks us for the Recipes 😋😋😋 . I like cakes ❤❤❤❤.

  20. 5 stars
    Will my cake turn out normal if by accident some hot water poured on the cake ?

  21. 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.

  22. 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.

  23. 4 stars
    anxious to try……… doing keto………. can I use a high percent chocolate with very little/no sugar chocolate? thank you….

  24. 5 stars
    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

  25. 4 stars
    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!

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  31. 5 stars
    I have made this recipe so many times! Following the recipe exactly makes for an amazing fudgy cake that is absolutely delicious!
    Thank you!!

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  34. 5 stars
    Fabulous cake! I followed the suggestion for powdered sugar and raspberries–perfect. My guests asked for the recipe. What better compliment can there be?

  35. 5 stars
    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!

  36. 5 stars
    Tried it last week. Turned out awesome. Thanks!

  37. hola, cuantos gramos u onzas sería de mantequilla..? gracias

  38. 5 stars
    This is so simple to make and so delicious! It was a hit at a party. Thanks!

  39. Amazing, only problem was that I had difficulty in removing the bottom of the spring form pan from the cake when I turned it over ( I did line with parchment) so I put the cake – pan bottom and all on the serving plate. I also gilded the Lilly, so to speak by topping with a rich chocolate glaze, it was for Christmas.

  40. This flourless chocolate cake was exactly the same I remember from high class restaurants. I can’t believe it turned out so well on my first try!
    But be careful about the size of your springform pan – the first time I made it I borrowed the spring form pan and it seemed pretty good size, maybe 9 inches. The cake was wonderful. Then when I bought one, they only had 10.25 inch pans, and I thought the cake was a little flat and dry. Haven’t tried the 8 inch pan.
    Getting all your pots and pans together and prepping to make this took at least 45 minutes for me, including wrapping the foil around the pan and creating a double boiler.
    Got lots of complements on this recipe – if you like chocolate, nothing beats it!!!

  41. Just tried this recipe for the first time, for our 4 year old who has celiac. It was a huge hit for everyone and so easy to make. I topped it with a chocolate ganache, but I think next time I may try a white chocolate raspberry ganache for some additional flavors. Thanks for an awesome and inexpensive GF recipe!

  42. Just made for husband’s bday cake.
    Only had 4 eggs so halved the recipe and put in a 6” pan and cooked longer. Delicious!

  43. This was easy to make, and so delicious! I used strawberries because that’s what I had on hand, and it was scrumptious!

  44. Made this today… So good. My pan was a bit smaller and I had a wee bit of batter left over. I used the leftover batter in the Belgian waffle maker and it was amazing.

  45. Is this comparable to the Chocolate sin cake from Ruth’s Chris steakhouse?

  46. Any adjustment needed for high altitude?

  47. Would this cake be okay to make the night before and eat the next night?

  48. I made this for hubby and myself for Valentine’s Day. It took me quite a bit more than 15 minutes of prep time. I had to cook it 10-15 minutes longer than the recipe suggests. But it turned out great. I served it topped with powdered sugar and raspberries and made some homemade coffee ice cream to serve on the side. The intense flavors of the bittersweet chocolate and the dark roasted coffee was a match made in heaven. We both loved it. I literally licked the plate!

  49. Absolutely delicious and so easy to whip up! I made it for my family this past Valentine’s Day (which was yesterday and I am looking forward to thirds!) The cake was gooey in the middle but the temp read what the recipe suggested so we just ate it anyway. It was even better the next day, cold from the fridge. I whipped some cream to go with it and served it with raspberries and blueberries. I want to buy smaller spring form pans just for this cake. I think they will be so cute and yummy!

  50. I’m curious. Does it have to be baked in a spring pan with foil? Can you use a bunch of tiny bundt molds with foil and do water thing?😊thanks