This 3-Ingredient Flourless Chocolate Cake is rich, dense, and intensely chocolatey—everything I want in a decadent dessert, made with just the basics. I love how it melts in my mouth like a cross between a brownie and a truffle, and the best part is that it’s naturally gluten-free and incredibly simple to make.
Why You’ll Love This Recipe
I love how this recipe delivers deep chocolate flavor with minimal effort and no complicated steps. It’s perfect when I want an elegant dessert without dealing with flour, frosting, or fuss. It’s also easy to dress up with whipped cream, berries, or a dusting of powdered sugar. Whether I’m baking for a special occasion or just indulging in something rich and satisfying, this cake always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Semi-sweet or dark chocolate (chopped or chips)
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Eggs (room temperature)
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Unsalted butter
Directions
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I preheat the oven and line an 8-inch round cake pan with parchment paper, greasing it lightly to prevent sticking.
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I melt the chocolate and butter together in a heatproof bowl over a pot of simmering water (or in the microwave in short bursts), stirring until smooth and glossy.
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In a separate large bowl, I beat the eggs using a hand mixer or stand mixer on high speed until they’ve tripled in volume and become pale and fluffy—this usually takes about 6–8 minutes.
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I gently fold the melted chocolate mixture into the whipped eggs in batches, being careful not to deflate the mixture.
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I pour the batter into the prepared pan and bake for about 25–30 minutes, or until the top is set and the center is just slightly jiggly.
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I let the cake cool completely in the pan, then chill it in the fridge for a few hours before serving for the best texture.
Servings and timing
This cake makes about 8 rich slices and takes around 45 minutes total—15 minutes of prep and 25–30 minutes of baking, plus chill time. It’s best served cold or at room temperature.
Variations
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I sprinkle sea salt on top before baking for a sweet-salty contrast.
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I add a splash of vanilla or espresso to deepen the chocolate flavor.
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For a holiday twist, I stir in a hint of orange zest or peppermint extract.
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I top it with berries, whipped cream, or ganache depending on the occasion.
storage/reheating
I store the cake in the fridge, tightly covered, for up to 4–5 days. It also freezes well—I wrap individual slices in plastic wrap and foil, then thaw them in the fridge before serving. No reheating is needed—it’s best served chilled or at room temp.
FAQs
Can I use milk chocolate instead of dark chocolate?
I can, but the cake will be much sweeter and less rich. I prefer dark or semi-sweet chocolate for a balanced flavor.
How do I know when it’s done baking?
I check for a set top with a slight jiggle in the center. It will continue to firm up as it cools.
Can I make this ahead of time?
Yes, and I actually prefer to. I chill it overnight so the texture sets beautifully and the flavor develops even more.
Is this cake gluten-free?
Yes, since it contains no flour, it’s naturally gluten-free. I always double-check my chocolate to make sure it’s gluten-free too.
Do I need to whip the eggs?
Yes, whipping the eggs is essential for structure and lift since there’s no flour or baking powder. It gives the cake its light, airy texture despite being rich.
Conclusion
This 3-Ingredient Flourless Chocolate Cake proves that sometimes the simplest recipes are the most impressive. It’s rich, velvety, and indulgent, with a deep chocolate flavor that’s hard to resist. I love making it when I want something easy yet elegant—and it never fails to wow.
