Introduction

This 3-Ingredient Flourless Chocolate Cake is a rich and dense dessert that’s surprisingly simple to make. With just eggs, chocolate, and butter, you can create an elegant, fudgy treat perfect for any special occasion or a cozy night in.

A round chocolate cake with one visible thin dark brown layer topped with a thick layer of glossy, dark chocolate ganache, dusted lightly with powdered sugar evenly over the entire top. On top, there is a pile of fresh strawberries and raspberries, halved and whole, their red color bright and shiny with a light dusting of powdered sugar. The cake is sliced into eight pieces, with one slice slightly separated from the rest. It sits on a white plate against a white marbled textured surface, with pieces of dark chocolate placed nearby. photo taken with an iphone --ar 4:5 --v 7

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 and berries

Instructions

Step 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. Wrap the pan in two sheets of heavy-duty aluminum foil, ensuring the edges come up around the sides. Place the wrapped pan inside a large roasting pan.
Step 2: Bring a kettle or pot of water to a boil for the water bath.
Step 3: Using a stand mixer fitted with the whisk attachment, beat the cold eggs at high speed until the volume doubles, about 5 minutes.
Step 4: Melt the chopped chocolate and butter together. Use a double boiler or microwave in 30-second intervals, stirring between each until smooth and just melted. Avoid overheating.
Step 5: Fold about one-third of the beaten eggs into the chocolate mixture with a rubber spatula until only a few streaks remain. Then fold in half of the remaining egg foam, followed by the rest, folding gently until completely blended. Do not overstir.
Step 6: Pour the batter into the prepared springform pan and smooth the surface. Place the roasting pan with the springform pan on the oven rack, then carefully pour in boiling water until it reaches halfway up the sides of the springform pan.
Step 7: Bake for 35-40 minutes until the cake edges start pulling away from the pan. Remove the springform pan from the water bath and cool on a wire rack to room temperature. Cover and refrigerate until completely chilled.
Step 8: About 30 minutes before serving, run a knife around the cake edges and remove the springform pan sides. Slide a spatula under the parchment to remove the base and transfer the cake to a serving platter. Dust with powdered sugar and add berries if desired.
Step 9: To slice, use a sharp, thin-bladed knife. Dip the knife in hot water and wipe clean before each cut for smooth slices.

Tips & Variations

Use high-quality chocolate for the best flavor and texture.
For a different twist, try topping the cake with whipped cream or a raspberry sauce instead of berries.
Be gentle when folding in the eggs to maintain the airy texture essential for a light cake.
If you don’t have a springform pan, a regular 8-inch cake pan can work, but make sure to line it well with parchment paper for easy removal.

Storage

Store the cake covered in the refrigerator for up to 4 days. It tastes best chilled but can be brought to room temperature before serving. To reheat, allow it to warm slightly at room temperature; avoid microwave reheating as it can affect the texture.

How to Serve

A single slice of rich, dark brown chocolate cake sits on a white plate with tiny brown speckles, showing its smooth, dense texture in one thick layer. The top of the cake is dusted lightly with powdered sugar. On top of the slice, there is a small pile of bright red halved strawberries and whole raspberries, also dusted with powdered sugar, adding a fresh and vibrant contrast in color. A shiny silver spoon rests on the plate next to the cake slice, and in the blurred background above, part of the whole cake with more powdered sugar and fruit can be seen. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark or semisweet chocolate?

You can, but the cake will be sweeter and less intense in chocolate flavor. Dark or semisweet chocolate is preferred for balance and richness.

Why is the cake baked in a water bath?

The water bath provides gentle, even heat that helps the cake cook through without drying out, resulting in a smooth and fudgy texture.

3-Ingredient Flourless Chocolate Cake Recipe

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★★★★★

4.5 from 149 reviews

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.

Author: Daniel
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.

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