3-Ingredient Flourless Chocolate Cake

This 3-Ingredient Flourless Chocolate Cake is rich, dense, and incredibly chocolatey with a texture that melts in my mouth. Made without flour, it’s naturally gluten-free and so easy to make, using only a handful of ingredients I probably already have at home. It’s the kind of dessert that feels fancy but takes almost no effort.

Why You’ll Love This Recipe

I love how this cake delivers intense chocolate flavor with such a simple process. With just three ingredients and no flour, it still comes out decadent and moist—perfect for satisfying any chocolate craving. Whether I’m baking for a special occasion or just want an easy dessert, this cake never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate chips (or chopped chocolate)

• Eggs

• Butter

Directions

1. I preheat the oven to 325°F (163°C) and grease a round cake pan, lining the bottom with parchment paper for easy removal.

2. I melt the chocolate and butter together in a heatproof bowl, either in the microwave or over a double boiler, stirring until smooth and glossy.

3. In a separate large bowl, I beat the eggs using an electric mixer for about 5–6 minutes, until they triple in volume and become pale and foamy.

4. I gently fold the melted chocolate mixture into the whipped eggs, being careful not to deflate the air.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 25–30 minutes, or until the top is set and the center is just slightly soft.

7. I let it cool in the pan for 10 minutes, then remove it and let it finish cooling completely before slicing.

Servings and timing

This cake makes about 8 servings. It takes around 15 minutes to prep and 25–30 minutes to bake, so it’s ready in about 45 minutes total (plus cooling time).

Variations

Sometimes I add a splash of vanilla extract or a pinch of salt to enhance the flavor. For a twist, I stir in a touch of espresso powder to deepen the chocolate taste. I’ve also topped it with fresh berries or a dusting of powdered sugar for a beautiful presentation.

Storage/reheating

I store leftovers tightly covered in the fridge for up to 4 days. It tastes even better the next day. I let it sit at room temperature before serving, or microwave a slice for 10–15 seconds if I want it warm and extra fudgy.

FAQs

Can I use milk chocolate instead of dark?

Yes, I’ve tried it with milk chocolate, but the cake turns out much sweeter and slightly less rich. Dark or semi-sweet gives the best balance.

Do I need a mixer to whip the eggs?

I highly recommend it. Whipping the eggs properly gives the cake structure and that light texture without flour.

Is this cake gluten-free?

Yes, since there’s no flour involved, it’s naturally gluten-free—just be sure the chocolate you use is certified gluten-free if needed.

Can I freeze the cake?

Yes, I freeze slices individually and wrap them tightly. When I’m ready to eat, I thaw them in the fridge or at room temperature.

How do I know when the cake is done?

I check that the top is set and the center is just a little soft—it will firm up as it cools. I avoid overbaking to keep it fudgy.

Conclusion

This 3-Ingredient Flourless Chocolate Cake is proof that simplicity can still be indulgent. I love how easy it is to whip up something so rich and satisfying with just a few basic ingredients. Whether I’m sharing it or saving it all for myself, it always delivers the perfect chocolate fix.

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