Flourless Chocolate Cake Recipe | Gimme Some Oven (2024)

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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!

Flourless Chocolate Cake Recipe | Gimme Some Oven (1)

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 Recipe | Gimme Some Oven (2)

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.

Flourless Chocolate Cake Recipe | Gimme Some Oven (3)

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!

Flourless Chocolate Cake Recipe | Gimme Some Oven (4)

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.

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More Chocolate Cake Recipes

Looking for more chocolate cake recipes to try? Here are a few of our favorites:

  • Chocolate Lava Cakes
  • Bailey’s Chocolate Cake
  • Greek Yogurt Chocolate Cake
  • Guinness Chocolate Cake with Cream Cheese Frosting
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Flourless Chocolate Cake Recipe | Gimme Some Oven (6)

3-Ingredient Flourless Chocolate Cake

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 73 reviews

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
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Description

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

  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 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.
  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). Take care not to overheat the chocolate – you only want to heat it enough so that the chocolate *just* melts.
  4. 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 hom*ogenous. Do not overstir.
  5. 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.
  6. 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.

posted on February 2, 2024 by Ali

Cakes, Chocolate, Dessert type, Desserts

456 Comments »

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456 comments on “3-Ingredient Flourless Chocolate Cake”

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  1. Suzana February 3, 2024 @ 10:24 am Reply

    I just made the cake and it turned out pretty well. Very easy to make. My family love it. Thank you for the recipe.

  2. Charles Macintire February 4, 2024 @ 5:15 am Reply

    My first attempt was just okay but in my experience there’s a learning curve with any recipe. I don’t have a stand mixer and I think I should have beat the eggs more. I used 85% chocolate and 70% would probably been a better choice. I may have cooked it too long. It was a bit dry and bitter but not bad with some whipped cream and strawberries. Next time I think I’d add some flavor. I’m thinking some vanilla extract and expresso powder might be good.

  3. Erma Naftalis February 12, 2024 @ 7:20 am Reply

    Decadent!!! Definitely need whipped cream and/or ice cream. Can this cake be frozen? Thanks

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