3-Ingredient Flourless Chocolate Cake

From the kitchen of Carly

Dense, fudgy, and impossibly simple. Whipped eggs give this flourless chocolate cake its airy crumb, while butter and chocolate do the heavy lifting. No flour needed, just pure chocolate indulgence that feels fancy but takes minutes to assemble.

3-Ingredient Flourless Chocolate Cake

Whipped eggs are your secret weapon here. Beat them until they've tripled, then fold them gently into melted chocolate with butter. What emerges from the oven is a warm, almost mousse-like center with a delicate crumb, no flour required. The springform pan and water bath keep the texture tender and fudgy throughout.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupunsalted butter, plus more for pan
  • 8 largeeggs
  • 16 ozsemisweet chocolate chips
  • 1/4 tspfine sea salt
  • 1A 10"-diameter springform pan

Instructions

  1. Set the oven to 350°F. Rub the springform pan generously with butter, then press a round of parchment into the bottom.

  2. In a large bowl, beat the eggs with an electric mixer on high speed until they double in volume, about 5 minutes.

  3. Combine the chocolate chips, salt, and 1 cup of butter in a large microwave-safe bowl. Melt everything together in 10-second bursts on high, stirring between each burst, until the mixture is completely smooth and pourable.

  4. Scoop about one-third of the whipped eggs into the chocolate mixture and fold gently with a rubber spatula until just incorporated. Pour that lightened chocolate mixture back into the remaining whipped eggs and fold until fully combined, keeping as much air in the batter as possible.

  5. Scrape the batter into the prepared pan, then wrap the outside of the pan completely in foil, covering both the bottom and sides. Nestle the springform pan inside a large roasting pan and pour in enough hot water to come about 1 inch up the sides.

  6. Slide the roasting pan into the oven and bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean and the edges of the cake begin to pull away from the pan. Let the cake cool completely before serving.

Tips from the kitchen

  • Whipping the eggs to maximum volume is non-negotiable. Don't skip the full 5 minutes of beating, or the cake will be dense rather than airy. Under-whipped eggs mean no lift.
  • Fold, don't stir. Use a rubber spatula and move slowly from the bottom of the bowl up and over the top. Rough handling deflates those air bubbles you just worked to build.
  • The water bath isn't optional. It insulates the cake and prevents the edges from baking too fast, which keeps the center custardy and prevents cracking.
  • Check the cake at 30 minutes. Every oven runs hot or cool. A clean toothpick in the center is your guide, not the clock.

Variations

  • Dark chocolate version: swap semisweet chips for bittersweet or 70% cacao chips for a sharper, less sweet cake.
  • Orange flourless cake: add 2 tablespoons of finely grated orange zest to the melted chocolate mixture and 1 teaspoon of orange extract.
  • Mint chocolate: stir 1/2 teaspoon of peppermint extract into the melted chocolate for subtle cooling heat that plays against the richness.
  • Espresso boost: dissolve 1 tablespoon of instant coffee powder into the melted chocolate while it's still warm to deepen the chocolate flavor.

Make ahead and storage

Refrigerate leftovers in the springform pan, covered, up to 4 days. The cake actually improves as it sits. You can freeze it up to 2 months, but eat it straight from the fridge rather than thawing at room temperature.