3-Ingredient Flourless Chocolate Cake (So Rich, So Easy)
This 3-ingredient chocolate cake is dense, fudgy, and takes less than 30 minutes from start to finish. You do not need any flour, leavening, or special equipment.
When a chocolate craving hits hard, this is the dessert I reach for first. It collapses a little in the center as it cools, and every glossy slice tastes like a truffle.
What Makes This Flourless Cake So Good
The texture is all deep, jammy chocolate with a crisp top layer that crackles when you press a fork into it. It stays that way for days.
Butter and chocolate melt together into a glossy base that barely needs stirring. Whipped egg whites fold in to give the cake a lighter crumb without any flour at all.
There is something satisfying about pulling a single-centered, crackly, deep-brown dessert out of the oven knowing only three things went into it. No measuring cups get dirty, and the whole thing finishes while dinner settles.
Ingredients
- 8 oz bittersweet chocolate: use a bar you enjoy eating, around 60-70% cacao
- ½ cup (1 stick) unsalted butter: plus a little extra for the pan
- 4 large eggs: cold from the fridge is fine, they will warm up as you work
Variations / Substitutions
- Swap the chocolate: semi-sweet makes a slightly sweeter cake with softer edges, milk chocolate will be much sweeter and may not set as firmly
- Add crunch: scatter a few toasted chopped hazelnuts on top right after baking, the heat warms them through
- Finish with salt: a pinch of flaky sea salt over the top before serving draws out the bitter cocoa notes
Chocolate Raspberry Layer Cake is another reader favorite dessert worth making next.
How to Make 3-Ingredient Flourless Chocolate Cake
Step 1: Melt the Chocolate and Butter
Set your oven to 350°F (180°C) and place a rack in the middle. Cut the 8 oz chocolate and the ½ cup butter into small pieces. Put both in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir often with a spatula until the mixture is completely smooth and warm to the touch, about 4 to 5 minutes.
The bowl will look like a dark, glossy pool with no streaks of butter. Take it off the heat and let it sit on the counter while you separate the eggs.
Step 2: Whisk the Yolks into the Chocolate
Separate the 4 eggs, dropping the whites into a clean mixing bowl and the yolks into a small dish. Whisk the yolks into the still-warm chocolate mixture one at a time, blending well after each. The batter will thicken slightly and turn a shade darker.
You now have a rich ganache. It looks almost heavy enough to frost a cake, which is exactly the base you want.
Step 3: Fold in the Whipped Egg Whites
Beat the reserved egg whites with an electric mixer on medium speed until they hold soft peaks that flop over when you lift the beaters, about 2 minutes. Scoop a big spoonful of the whites into the chocolate bowl and stir it in roughly to lighten the batter. Slide the rest of the whites on top and fold gently with a spatula, cutting through the center and scraping the sides. Stop as soon as no white streaks remain, taking about 10 to 15 folds.
The batter will be airy and mousse-like, with a pale cocoa color. Over-mixing knocks out the air, so keep your strokes light.
Step 4: Bake Until Just Set
Butter an 8-inch round cake pan and line the bottom with a circle of parchment. Scrape the batter into the pan and smooth the top. Bake for 22 to 25 minutes. The top will puff and crack slightly, and the center should look dry but still jiggly underneath when you nudge the pan.
A toothpick inserted two inches from the edge will come out with a few moist crumbs, while the very center will still feel soft. Pull the pan out and set it on a cooling rack.
Step 5: Invert and Dust with Cocoa
Let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, place a plate over the top, and flip it over in one quick motion. Peel off the parchment and turn the cake right side up on a serving plate. Sift a little cocoa powder over the top right before carrying it to the table.
The cake will sink a bit as it finishes cooling, leaving a shallow crater perfect for a dusting of cocoa or a mound of whipped cream.
A Few Notes Before You Bake
- Use chocolate you like the taste of on its own. The cake will only be as good as the bar you start with.
- A water bath keeps the top from cracking too deeply. Set the cake pan inside a larger roasting dish, fill the dish with an inch of hot tap water, and bake as directed.
- Do not skip the cooling step. The cake sets as it rests. Slicing it too hot will leave you with a puddle of chocolate soup, which is delicious but not cake.
Bake times by pan size:
| Pan size | Bake time | The center should… |
|---|---|---|
| 8-inch round | 22 to 25 mins | jiggle slightly, look dry on top |
| 9-inch round | 18 to 21 mins | move as one solid quiver |
| 8×8 square pan | 20 to 23 mins | pull away from edges a little |
Keeping the Cake Fresh
- Refrigerate: cool completely, then cover tightly. The cake keeps for up to 4 days in the fridge, and the texture becomes even more fudgy.
- Reheating: zap a slice for about 15 seconds in the microwave if you want it warm, or let it come to room temperature on the counter.
- Serve cold: straight from the fridge, it cuts cleanly and tastes almost like a chocolate truffle bar.
What to Serve with Flourless Chocolate Cake
A scoop of vanilla ice cream melts into the warm cake and turns every bite silky. Fresh raspberries or sliced strawberries cut the richness with a sharp, juicy burst. If you want something creamy but lighter, a spoonful of barely sweetened whipped cream does the job.
Frequently Asked Questions
Can I skip separating the eggs?
Yes, you can whisk whole eggs into the melted chocolate and bake. The cake will be denser and more brownie-like, but still delicious.
What if I only have chocolate chips?
Chocolate chips work. Use a high-quality brand like Guittard or Ghirardelli. Chips have stabilizers that can make the batter slightly thicker, so fold the whites extra gently.
Why did my cake sink in the middle?
A sunken center is normal for a flourless cake and gives it that fudgy core. If it sinks all the way, the oven temperature may have been too low or the egg whites were not beaten enough to give it structure.
Can I make this cake a day ahead?
Absolutely. Bake it, cool it, wrap it, and keep it at room temperature overnight. The texture sets up perfectly and the chocolate flavor gets deeper.
3-Ingredient Flourless Chocolate Cake Recipe
Ingredients
Method
- Heat oven to 350°F (180°C). Melt chocolate and butter together in a bowl over simmering water, stirring until smooth. Let cool slightly.
- Whisk egg yolks into the chocolate mixture one at a time.
- Beat egg whites until soft peaks form. Fold a spoonful into the chocolate to lighten, then fold in the rest gently.
- Butter an 8-inch round pan, line with parchment, and scrape in the batter. Bake 22 to 25 minutes until the top cracks and the center jiggles slightly.
- Cool in the pan 15 minutes, then invert, peel off parchment, turn right side up, and dust with cocoa.
Notes
