3 Ingredient Flourless Chocolate Cake
Do you need the easiest
MORE?? YES! It is also the most moist and tender cake you will ever make. Because it doesn’t have flour it just doesn’t dry out or get over baked.
Is this cake gluten-free?
YES and NO! But here’s the deal: even if the cake is technically gluten-free, you need to know that even if you don’t add flour, you can still cross-contaminate it in your kitchen. Your mixer, the tools, the cake pan, all of those have trace amounts of gluten residue on them. So while yes, this cake is technically gluten-free because of where you’re baking it, it will not be safe for celiacs.
What you need to make this decadent chocolate cake
With so few ingredients you know this will be a short list, right?
- salted butter
- semi-sweet chocolate-either baking chocolate or chocolate chips
- eggs
- optional-powdered sugar for dusting
You also need a stand mixer, a small pan or bowl, a spatula, and a springform pan.
How can I change up this recipe
Oftentimes, changing up baked goods can be detrimental to the final results. And with this cake especially it’s best, in my opinion, to not make any changes. There’s just so little to change. I suppose you could add jam on top instead of the optional powdered sugar?
Other Cake Recipes We Love
While I don’t make cakes very often, we do enjoy a good one. Like this Chocolate Fudge Cake or this Mocha Torte, both of these were made while baking along with the GBBO in 2023. But then there’s also this French Apple Cake which is just dreamy. All of the cakes are very simple, you know I wouldn’t make anything too hard. Ever. Ok maybe that time I made Spanakopita with homemade phyllo.
If you have leftovers
You can store leftovers in an airtight container in the fridge for up to 3 days.
3 Ingredient Flourless Chocolate Cake
Equipment
- 10-inch springform pan
- standmixer
Ingredients
- 1 c salted butter softened
- 16 oz semi-sweet chocolate chips
- 8 eggs
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350 degrees
- grease a 10-inch springform pan then line it with parchment on the inside, pressing it to shape to the pan
- On the outside, line several layers of foil to prepare for the water bath during baking, set aside
- In the bowl of a stand mixer, whisk the eggs until doubled in size, about 5 minutes
- Meanwhile, in a large microwavable bowl, combine the butter and chocolate or choclate chips
- Heat for 30 seconds at a time and stir well between each interval, this should take about 1:30-2:00 minutes for the mixture to melt into a smooth, pourable consistency, stir well, let cool until it's time to mix in the eggs
- Once the eggs are ready, scoop about one cup’s worth of the eggs into the chocolate, stir well
- Pour the chocolate mixture into the bowl of the stand mixer and fold gently by hand until the mixture is combined, fold by scraping around the bowl, then across the bottom of the bowl, and then turn the bowl 1/4 of the way and repeat
- when the mixture doesn't have any white left showing it's mixed well enough pour the batter into the prepared pan
- place the springform pan into a larger roasting pan and fill with enough water to create a 1-inch water bath
- bake in the preheated oven for approximately 40-50 minutes or until the center is just set
- allow to cool completely before removing from the water bath
- serve with a dusting of powdered sugar and fresh fruits, optional
