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. I haven’t tried making it yet, I just wondered how it will taste with bittersweet chocolate and NO SUGAR.
    Won’t it be bitter tasting?

    My granddaughter has celiac and I’m excited to make it for her.

    • I’ve always made it with semi sweet myself…. also done a white choc version as well. It’s an incredibly rich dessert no matter how you make it 🙂

    • I made this today with dark chocolate for 1st time, no sugar. I’d recommend semi sweet if you don’t want too bitter, but still super easy and delicious recipe.

    • I made it with have bitter sweet and semi sweet and it was bitter so I also made a raspberry Cooley

  2. I’ve made flourless chocolate cakes numerous times and have never used the water bath, does it prevent a crackled top? what is the purpose?

    • Provides a uniform temperature around the cake pan so that the cake bakes more evenly. Important for a dense cake like this, without levening. Most ovens have hot spots, so the water bath works best.

    • Yes, it does, and keeps the eggs from drying out. They keep the cake’s texture very moist.

    • This was amazing. I halved the recipe and baked it in 5 small ramekins, which I sprayed with baking spray, and put into a water bath while baking. It was delicious warm out of the oven, like lava cake, and equally as delicious chilled.The key to getting it the right texture is to really whip the eggs so they double in volume and are very fluffy, and to gently fold in the chocolate and butter. Such and fast, easy, and delicious recipe to cure a chocolate craving! Thanks!

  3. Hi I dont have this pan and its lock down period. I have a thin cake tin and a steam oven. Is it possible to put this directly into a steam oven?

    Thank you. I’m looking forward to hearing back


    • It’s not steam that’s important here, but rather the uniform temperature around the cake pan that the water bath provides. Without the water bath I’d maybe take a chance on a dry oven, or a convection oven. If you try steam, tell everyone how it turned out!

  4. has anyone tried a vegan alternative for butter? let me know what you did!!!

    • Good luck with that!

    • Hi! I did this recipe with vegan butter, it worked out well! I used the smart balance vegan butter spread and it tasted awesome. I did bake it for about 10 minutes longer than the recipe called for but that could have been my oven.

  5. Have you ever tried cutting this recipe in half? Curious if you think this would be successful, as I have limited ingredients.

    • I just cut the recipe in half and baked it in a Pam-sprayed pie dish (#quarantine), huge success!!

  6. I want to make this for my husband, who is on the Keto diet. Can you please tell me how many carbs are in a serving ? Thanks.


    • You can calculate this by looking at the carb content of your chocolate since eggs and butter have no carbs.

    • It’s easy! Look up the carbs for all of the ingredients, then divide that total by how many slices you get out of one cake! Because your mileage may vary lol. If you want to get super fancy, calculate the circumference of your baking dish and get a number for carbs per inch! I also like to stay pretty low carb, and this is one of my little treats… in very skinny slices ;)

  7. My daughter is making this recipe who has celiac, and she is making it for an ice cream cake!!!

  8. This looks so yummy!

    • My cake came out with a HUGE layer of oil over the top from the butter. Not sure why, followed the recipe exactly. Anyone know why that happened?

  9. Super Delicious!❤
    Super Easy!❤
    I love it!💖💖💖
    I have a gluten & lactose intolerance & I love this cake like mad!❤
    I use Callebaut Belgian chocolate! 💖

  10. I revised with one pack of Lily’s sugar free choc, 3 ozs of peanut butter and 3/4 cup Splenda. It turned out great and is keto!

  11. I just followed your recipe very precisely; measuring with a scale, whisking the eggs for 5 minutes and folding with the melted chocolate/butter mix in 3 stages. Cooked in springform just like the recipe called. After 25 minutes, took it out and temp was 140. The top formed the crust like a brownie. But it was just so loose, jiggly like jello. I’m going to put it in the fridge over night but can’t imagine it really setting like in the photo. Did I do something wrong?

    • I have a photo of the finished “results” if looking at that would help “troubleshoot” my unsuccessful attempt!

    • David I just posted that the same thing happened to me. I’m not sure what happened.

    • Same here but I didn’t even get a crust on top. It did harden after cooling and in fridge. I suspect the foil didn’t completey keep water out of the pan and a little bit got in through bottom of spring pan. Really not sure though. Still a success I just think it was meant to have a different texture.

    • I always use large tinfoil on the outer side of my pan so no seeping in of water.

  12. Best and easiest recipe ever! I used dark chocolate but will use semi sweet next time.

  13. I’ve made this many times and it’s so rich and delicious! It’s a go-to for an easy, but show-stopping cake.

    Also, I admit that I feel ok eating it because in my mind it’s “healthy.” At least for cake!

  14. Absolutely delicious!

  15. I was really exited to try this, but with limited pots and pans during quarantine I had to mix it up. I made a half batch and cooked it in a cupcake tin without a water bath, and while they tasted good the texture was very eggy. Not sure if its because I didn’t use a water bath or something else, but it basically had the texture of just an omelette or just egg, which was disappointing, and the tops sunk in a solid amount.

  16. Can I reduce the recipe by .5? I know you can double or triple ect. recipes but will this recipe work if I reduce it?

  17. Do you wrap the entire pan in tin foil? Or just the sides? It looks so good btw.

  18. My whole family loves this cake! So rich and decadent! And, a small slice, diabetic friendly with raspberries and whipped cream :)

  19. Great recipe but the cooking time seriously needs to be updated. I see I’m not the only one in the comments who has had to bake it for wayyyyy longer. It recommends about 25 mins, but it’s taking about 50 for mine. Other than that cool recipe:)

  20. My favorite go-to dessert — I always keep one frozen, just in case of surprise company 😁

  21. I followed all the directions but the cake was a bit liquidy when it came out of the oven even though my thermometer read 140. I put it back in for a few more minutes and took it out and still was. After cooling and refrigerating it hardened up, but I think the texture may have been off. Tasted amazing though. It reminded me a bit of what a chocolate cheesecake taste like. If anyone has any thoughts on what the mistake might have been please let me know. Thank you

    • I just took mine out of the oven after 25 min. Same thing like a pool of butter on top, however after 15 minutes on a cooling rack the liquid disappeared! Another 15 minutes and I will attempt to take it out of my cake pan (didn’t have springform).

  22. Just in case anyone is curious of the calories…

    I calculate that this is around 4436 calories
    If divided into 8 slices each is 554.

    This is with using SemiSweet morsels

  23. I made it for my sons birthday and was extremely good. I used half black chocolate half milk chocolate for a sweeter taste. Definitely i will cook it again 👊

  24. Made this recipe with a friend and loved it!
    We used four 4-ounce Ghirardelli semi-sweet chocolate baking bars for the chocolate. Using a mixture of hand-picked black raspberries and store-bought red raspberries, we also made a homemade raspberry sauce from this recipe: https://www.tastesoflizzyt.com/easy-raspberry-sauce-recipe/#wprm-recipe-container-13846
    The sweetness of the raspberry sauce was an amazing complement to the slight bitterness of the rich cake.
    We served it up with some vanilla pudding. It was a delicious, decadent dessert! We will be making this again.

  25. Mine is turning out not good. Butter lake on top of it, cake and muddy chocolate at 25 minutes. I followed the instructions to a T, aside from using a 10” pan and increasing all the ingredients by 25%. So, maybe don’t do that if you try it… I spooned of about 1/3 cup of butter and put the cake back for another 20 minutes, it hit the 140 degrees mark and looks right, and I think it is salvageable with fridge time, raspberries, and whipped cream. I mean, really, it’s not like it is gonna taste bad if it is a little butter-fried, right?

  26. Why is it he middle doesn’t always cook through unless I cook it longer and when I cook it longer the edges are dry

  27. Best ever, and I’ve tried lots of recipes. We live at 6200’ altitude and I made a temp reduction of 10 degrees and increased baking time by 5 minutes. I added grated orange rind because I like the flavor combo. Great recipe!!

  28. I have made this cake and have frozen some of it. After defrosting Can I reheat it and serve it with cream etc?
    If so, how long should I reheat?


  29. This look so beautiful and yummy. I can’t wait to try this cake recipe. Thank you so much for the recipe.

  30. Absolutely delicious! Great recipe!

  31. This cake was excellent- I made it for my son for his 22nd birthday, and
    he loved it! He kept asking me if I was sure there was just the 3 ingredients
    ( that he can eat), in the recipe, Lol

  32. Hi! So I’ve tried baking this 2 times now and it takes much longer than 25 minutes to bake it all the way. Am I supposed to be baking it at 325 or is it supposed to be 425? Or if it is 325 why is it not baking fast enough?

  33. Made this yesterday on an afternoon when I was SERIOUSLY craving chocolate. I had some semisweet guittard chocolate in the pantry and just went for it. This is an extremely easy and quick cake to prep. I whisked the eggs for exactly 5 minutes in my kitchenaid mixer, while I melted the chocolate and butter in the microwave on 30 second intervals. I will say that it’s worth making sure everything is prepped to go before hand (your pans greased, oven heated, water boiled, etc) because the whipped/melting it so quick. I also think it may be worth doing the chocolate first so that it cools a bit while you whip the eggs before you combine. When I was folding it took a little while to combine, but got there eventually. I will also note that (like other comments have said) it took almost double the time to cook properly (until firm with a slight wobble). My bain marie sprung a leak but it didn’t seem to make a difference to the taste of the cake. So good! Will definitely make again.

  34. I didn’t get foil watertight, but did not harm the deliciousness of this cake! Was just for family, so a little timein the fridge and it was hardly noticable. Very happy with my 1st try!

  35. My friend made this for me for my birthday. It is SO delicious!! It seems like a lot of work (btw she made it with coconut oil and its delish). I just had a piece with some chardonnay and it was perfect!!!

  36. Great recipe, and easy to remember! I made it according to the directions (used semi-sweet chocolate chips), but my spring form pan is 9″. Though slightly thinner than the pictures, it turned out lovely and exactly what I was craving… although, I did have to wait to eat a piece as the cooling time is critical for the cake to set up… well worth it! Thanks, Ali.

  37. Making this for a potluck at work! One of the girls I work with has a gluten allergy so this is perfect! I’m going to swirl some carmel on top as well as some powdered sugar should be awesome!

  38. This is my family fav. I make it all the time.

  39. This was delicious! It did take 40 minutes to bake instead if the 25 recommended in the recipe. Will make this again!

  40. I made this and it was so amazingly rich and delicious i highly recommended this recipe

  41. Looks like a great alternative

  42. Love this cake. Salivating just thinking about how good it is with homemade chocolate ganache and whipped cream. Yum. (I add Truvia into the warm chocolate/butter mixture. I also add some to the homemade whipped cream and chocolate ganache. I just like it all a little bit sweeter)

  43. I have baked it twice. The 1st time I cut the recipe in half, but baked it too long in the 6 ramekins. It was difficult to flagrant when it was done; 120 temperature using instant read resulted in basically an over baked brownie. Today I’m baking it in a 9in springform and keeping bake time at 30 minute &’inner temperature at 115. Where does one find 7-8 & 12 inch springform pans. I searched all the best cooking shops in MI where I loved & baked for 65 years. Nada. I started backing when I was 5 standing on a stool in either my Mom’s or Grandma’s kitchens. This was using a spoon to cream the butter & mix up cookies, beat whipped cream & also eggs with a dinner fork. I made meringues that way too. I am familiar with & use hot water bath method for the best NY cheesecake that was amazing. I was the dessert baker for friend & family parties. My cheese cake had a dozen lg eggs, 1 cup of sugar & 16 oz marscapone & 32 oz of best quality cream cheese & 2 TBSP of real vanilla. It was poured into a 10 inch springform well buttered & lined with crushed graham crackers mixed with butter that weren’t prebaked. It baked at 200 on lower oven rack for 3 hours. Sometimes about 10 minutes before it was finished baking I spread a sour creme & egg & sugar mixture carefully over the top. There was 16 Oz of creme fraische or sour cream in the cheesecake too. So I am a very good baker & cook. I ask questions in restaurants & get invited into the master baker’s domaine & the master Chef’s domaine to observe. I never turn down that opportunity & have learned much. I’m told I am a self trained chef qualified cook. I am now gluten & dairy sensitive and really appreciated finding your blog. I have learned to adapt many of my Aunties & Grandma’s recipes. I love yeast breads, but have yet to find any good flour or bakery that does yeast products that are any good. I also can’t eat nuts or peanuts so that limits milk choices. But the biggest problem is that I can’t find a good gluten free flour. Bob’s red Mill is just okay. I have a good quick bread recipe using GF oat flour with flax meal but that doesn’t make good sandwiches. If anyone out there has similar problems & has some solutions please share. Thanks for this amazing flourless chocolate cake.

  44. Can I make this recipe with muffin tins for individual portions ?

  45. I have cooked this twice, each time a dense jelly layer on the bottom and fluffy layer which is more like cake on the top. Anyone know what I am doing wrong please

  46. Delicious recipe, I’ve made it four times recently and the first time it was perfect. The next three times I’ve had varying degrees of oil on top of the mixture that I can’t get to mix back in. The cake still turns out yummy but not as perfect as the first time. Any thoughts on why this would happen? I’m using Guittard chocolate with a mixture of semi-sweet and bittersweet baking wafers and bars I’ve chopped up. Thank you so much!

  47. Not at all to my liking. I have made flourless tortes before but could’t find my old recipe. I was hoping for something rich and decadent (“uber-chocolatey” as described) but this tasted “meh” – like basic chocolate cake. Beating the eggs is probably what ruined it for me. I was hoping for a dense, rich chocolate flavor but this is spongy and bland. (I used Hershey’s Dark chocolate chip morsels). It’s probably my fault for expecting something it was not intended to be. If you’re looking for a basic gluten free chocolate cake, then this could be the ticket (my husband says he likes it, so two stars from him).

  48. Has anyone tried this with 100% dark chocolate? If so, did you make any adjustments to the butter?

  49. I made this but cooked it much longer than 22min, more like 50min! Perfect!

  50. This was so easy to make and tastes wonderful.