This simple flourless chocolate cake is the easiest cake you’ll ever make — and it uses just 3 ingredients. Rich, fudgy, and naturally gluten-free, it’s perfect for celebrations or a quiet dessert at home.
We recently celebrated an anniversary with a long-overdue date night and a few treats that reminded me how much I love simple, excellent food. This 3 ingredient flourless chocolate cake is one of those recipes that proves indulgence doesn’t require a long ingredient list or complicated steps. It bakes into a dense, brownie-like cake with a deep chocolate flavor and a delicate, custardy crumb.
How do you make a 3 ingredient chocolate cake?
Yes — just three ingredients: eggs, chocolate, and butter. The technique is what creates the cake’s lift and silky texture. Whipping the eggs until they are pale and voluminous traps air that gives the cake structure, while melted chocolate and butter create the rich, fudgy body.
- 8 large eggs
- 16 oz dark chocolate chips or chopped dark chocolate
- 1 cup (8 oz) unsalted butter
Start by preheating the oven and preparing a 9-inch springform pan with parchment paper and a light coating of non-stick spray. In a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the eggs on high until they are very pale and have increased about threefold in volume — this usually takes 6–7 minutes. While the eggs whip, gently melt the chocolate and butter together in a microwave-safe bowl in 30-second bursts, stirring between each burst until the mixture is smooth and glossy.
Fold the whipped eggs into the melted chocolate in two additions: first fold in about half of the egg mixture to loosen the chocolate, then gently fold the remaining eggs in until the batter is homogeneous and smooth. Be careful to fold gently so you keep as much air as possible. Pour the batter into the prepared springform pan and smooth the top.
Bake at 325°F for 40–45 minutes, or until the center no longer jiggles with a gentle shake. Let the cake cool completely on a wire rack, about an hour, then wrap it and chill in the refrigerator for 3–4 hours. Chilling firms the cake and makes it easier to slice, while intensifying the chocolate flavor.
Should you frost this cake?
This cake is delicious on its own, with an intensely dark chocolate profile. If you prefer something extra, a simple glaze, ganache, or even a dusting of powdered sugar works wonderfully. For a quick finish, melt a little extra chocolate and drizzle it over the top, or whisk equal parts warm cream and chopped chocolate for a glossy ganache.
My favorite, though, is a light sprinkle of powdered sugar and a handful of fresh berries to cut the richness.
What to serve with this flourless chocolate cake
This cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A few mint sprigs add a nice pop of color, and if you want to celebrate, a glass of sparkling wine or champagne is a lovely complement.
Although I had a strawberry-rhubarb galette for my anniversary dessert, this quick flourless cake is an excellent option for birthdays, anniversaries, or any dinner party where you want a show-stopping but simple dessert. Most kitchens will already have the ingredients on hand, so it’s an easy, last-minute treat.
Ingredients
- 8 large eggs
- 16 oz dark chocolate chips or chopped dark chocolate
- 1 cup (8 oz) unsalted butter
Instructions
- Preheat the oven to 325°F. Line a 9-inch springform pan with parchment and grease the pan.
- In a stand mixer with the whisk attachment (or with a handheld mixer), beat the eggs on high for 6–7 minutes until very pale and fluffy.
- In a microwave-safe bowl, combine the chocolate and butter. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
- Fold half of the whipped eggs into the melted chocolate until incorporated, then gently fold in the remaining eggs. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the center no longer jiggles with a slight shake. Cool the cake completely on a rack (about 1 hour), then wrap and refrigerate for 3–4 hours before serving.
- To serve, run a knife around the pan edge and release the springform. Transfer the cake to a plate, remove the bottom parchment if needed, and garnish with powdered sugar, berries, whipped cream, or ice cream.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze in a sealed container for up to 2 months.