3-Ingredient Flourless Chocolate Cake Recipe
This rich and decadent 3-Ingredient Flourless Chocolate Cake is a simple yet elegant dessert perfect for chocolate lovers and gluten-free diets. Made with just eggs, dark chocolate, and butter, this cake offers a dense, fudgy texture and deep chocolate flavor, baked gently in a water bath for a moist finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 5 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 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, for dusting
- Berries, such as raspberries or strawberries
Instructions
- Prepare the oven and pan: 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. Wrap the bottom and sides of the pan securely with two sheets of heavy-duty aluminum foil to prevent water leakage. Place the springform pan inside a larger roasting pan.
- Beat the eggs: Using a stand mixer fitted with the whisk attachment, beat the cold eggs on high speed until their volume doubles. This aeration process takes about 5 minutes and is key for the cake’s texture.
- Melt chocolate and butter: Gently melt the chocolate and butter together using a double boiler method—place the ingredients in a heatproof bowl set over nearly simmering water, stirring until smooth. Alternatively, melt them carefully in the microwave in 30-second intervals, stirring between each until just melted. Avoid overheating to preserve the chocolate’s flavor.
- Combine chocolate and eggs: Fold about one-third of the whipped eggs into the chocolate mixture using a rubber spatula until only a few streaks remain. Then fold in half of the remaining egg foam, and finally fold in the last half until the batter is homogeneous. Be gentle to maintain aeration without overmixing.
- Bake in a water bath: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Place the roasting pan with the springform pan on the oven rack, then carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform. Bake for 35 to 40 minutes until the cake’s edges begin to pull away from the pan.
- Cool and chill: Remove the springform pan from the water bath and set on a wire rack. Let the cake cool to room temperature, then cover and refrigerate until thoroughly chilled.
- Serve: About 30 minutes before serving, run a knife around the edges of the cake and carefully remove the sides of the springform pan. Gently slide a spatula under the parchment paper to release the base and transfer the cake to a serving platter. Dust lightly with powdered sugar and garnish with berries if desired. For clean slices, dip a sharp, thin knife in hot water and wipe it dry before each cut.
Notes
- Using cold eggs helps achieve better volume when beaten.
- Ensure the springform pan is well wrapped in foil to prevent water from seeping into the cake during the water bath baking.
- Folding the egg mixture gently is critical to maintaining the airy texture of the cake.
- Chilling the cake allows it to set fully and enhances flavor and texture.
- Dipping the knife in hot water between slices ensures smooth and clean cuts.
- This cake is naturally gluten-free due to the absence of flour.
Keywords: flourless chocolate cake, gluten free dessert, 3 ingredient cake, chocolate cake, easy chocolate cake, flourless dessert, no flour cake
