Flourless Chocolate Cake Recipe | Gimme Some Oven (2024)

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My longtime favorite flourless cake recipe is decadently rich and delicious, naturally gluten-free, and easy to make in under 1 hour!

Flourless Chocolate Cake Recipe | Gimme Some Oven (1)

Trust me, this flourless chocolate cake recipe belongs in your dessert repertoire. ♡

I actually first shared this recipe here on Gimme Some Oven over a dozen years ago, and have probably made it at least a few dozen times ever since. It has turned into one of my back-pocket dessert recipes because it calls for 3 simple ingredients that I almost always keep stocked in my kitchen — eggs, butter and chocolate. It’s easy to prep and bake in under 1 hour. It’s naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?! People always adore this recipe!

After having made this cake so many times, I can vouch that this classic recipe welcomes fun ingredient twists as well. So if you feel like adding in a dash of cinnamon and cayenne, a spoonful of espresso powder, or a splash of bourbon, go for it! I’ve also made this cake using everything from the fanciest chocolate bars to store-brand semisweet chocolate chips and all have turned out to be absolutely delicious. Please just take a minute to read a few of my tried-and-true tips below (turns out the type of aluminum foil can make a big difference here!) so that your flourless chocolate cakes are a success each and every time.

Let’s make some cake!

3-Ingredient Flourless Chocolate Cake Recipe | 1-Minute Video

Flourless Chocolate Cake Recipe | Gimme Some Oven (2)

Flourless Chocolate Cake Ingredients

Here are a few quick notes about the 3 flourless chocolate cake ingredients needed to make this recipe:

  • Dark or semisweet chocolate: I recommend using whatever good-quality chocolate bars or chocolate chips that you love best. You can opt for anything from semisweet to dark chocolate. Just keep in mind that whatever percentage of chocolate you use will decide the sweetness of this cake since we’re not adding in any extra sugar.
  • Eggs:You will need 8 large eggs for this cake, which we will whip until their volume has doubled to give the cake a lighter and fluffier cheesecake-type texture.
  • Salted butter: Finally, we will add two sticks of salted butter (cut into 16 pieces for easier melting) to heat with the melted chocolate. If you only have unsalted butter on hand, just add an extra 1/4 teaspoon of fine sea salt to the batter.

Flourless Chocolate Cake Supplies

These are the supplies I recommend using for this recipe:

  • 8-inch or 9-inch springform pan:Either size of springform pan will work for this recipe. I’m partial to my Norpro springform pans, which seem to be some of the most secure I’ve used when it comes to preventing leaks.
  • Heavy-duty aluminum foil:This is actually a critical component of this recipe! If possible, please use heavy-duty foil that is at least 12-inches wide to wrap the outside of springform pan. Using just one sheet of heavy-duty foil (instead of layering a few) ensures that there will be no gaps in the foil that could allow the hot water to accidentally seep into the batter while the cake is baking in the water bath.
  • Parchment paper:I also recommend lining the bottom of the springform pan with parchment paper to help with easy removal from the pan. Simply place the pan on a sheet of parchment, trace around it, then cut to size.
  • Stand mixer or hand mixer:It’s definitely easiest to use an electric mixer — either a stand mixer or a hand mixer — to beat the eggs until they have doubled in size.

Flourless Chocolate Cake Recipe | Gimme Some Oven (3)

Recipe Tips

Detailed directions are included in the recipe box below for how to make flourless chocolate cake, but here are 5 important tips to keep in mind too:

  • Use one sheet of heavy-duty foil to wrap the pan.As mentioned above, I highly recommend using heavy-duty aluminum foil that is at least 12-inches wide so that you can use a single sheet (without gaps) to wrap the bottom and sides of the pan. This will help to prevent the hot water bath from accidentally seeping into the batter while the cake is cooking.
  • Keep a close eye on the chocolate while melting.As always, be sure to watch the chocolate carefully while heating it so that it does not accidentally burn.
  • Avoid over-mixing the batter.We want to preserve as many of the tiny foamy air bubbles in the whipped eggs as possible to help give the cake a lighter texture. So when folding the eggs into the chocolate batter, be very gentle and continue folding until the mixture is *just* combined and no egg streaks remain.
  • Don’t over-bake the cake.The center will still be every-so-slightly jiggly when you remove the cake from the oven, which is okay because the cake will continue to set as it cools. (We don’t want to use the toothpick test in this recipe, as it will not come out perfectly clean from the center of the hot cake.) If anything, it’s typically best to underbake rather than over-bake a flourless chocolate cake. Otherwise it can tend to be dry and crumbly.
  • Cool the cake completely before serving.That said, this cake is best served completely chilled. So be sure to set aside enough prep time to let the cake cool in the fridge for at least a few hours before serving. It should be deliciously dense, cool, and fudgy!

Flourless Chocolate Cake Recipe | Gimme Some Oven (4)

Recipe Variations

Here are a few fun variations that you’re welcome to try with this flourless chocolate cake recipe:

  • Add espresso powder.Add 1 teaspoon of espresso powder to the melted chocolate for a hint of coffee flavor.
  • Add chopped nuts.Add up to 1/2 cup of chopped nuts (pecans, walnuts, almonds, etc) to the batter when mixing in the eggs.
  • Add spices or orange zest.Add a hint of spices (such as ground cinnamon or cayenne powder) or orange zest to the melted chocolate.
  • Add liqueur.Add a splash of your favorite liqueur to the batter.
  • Infuse fresh mint.Infuse a few sprigs of fresh mint into the melted chocolate for a few minutes, then remove and discard before continuing on with the recipe.

Flourless Chocolate Cake Recipe | Gimme Some Oven (5)

More Chocolate Cake Recipes

Looking for more chocolate cake recipes to try? Here are a few of our favorites:

  • Chocolate Lava Cakes
  • Bailey’s Chocolate Cake
  • Greek Yogurt Chocolate Cake
  • Guinness Chocolate Cake with Cream Cheese Frosting

Flourless Chocolate Cake Recipe | Gimme Some Oven (6)

3-Ingredient Flourless Chocolate Cake

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 73 reviews

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
Print Recipe


A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!



  • 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


  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 of the pan. Center the pan on a large sheet of heavy-duty aluminum foil and wrap the edges up around the sides of the pan. Repeat with a second sheet of foil. Set the pan in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
  2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  3. Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Take care not to overheat the chocolate – you only want to heat it enough so that the chocolate *just* melts.
  4. Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally hom*ogenous. Do not overstir.
  5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake for 35-40 minutes, until the sides of the cake begin to pull away from the edges of the pan. Carefully remove the springform pan from the water bath and set it on a wire rack; cool to room temperature. Cover and refrigerate until completely chilled.
  6. About 30 minutes prior to serving, run a knife around the edges of the cake and carefully remove the sides of the springform pan. Carefully slip a spatula under the parchment to loosen and remove the pan base and transfer the cake to a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.


Recipe adapted from Cooks Illustrated. The total recipe time listed does not include the time needed to chill the cake completely, which can vary depending on your refrigerator.

posted on February 2, 2024 by Ali

Cakes, Chocolate, Dessert type, Desserts


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Leave a Reply

456 comments on “3-Ingredient Flourless Chocolate Cake”

« Previous1567

  1. Suzana February 3, 2024 @ 10:24 am Reply

    I just made the cake and it turned out pretty well. Very easy to make. My family love it. Thank you for the recipe.

  2. Charles Macintire February 4, 2024 @ 5:15 am Reply

    My first attempt was just okay but in my experience there’s a learning curve with any recipe. I don’t have a stand mixer and I think I should have beat the eggs more. I used 85% chocolate and 70% would probably been a better choice. I may have cooked it too long. It was a bit dry and bitter but not bad with some whipped cream and strawberries. Next time I think I’d add some flavor. I’m thinking some vanilla extract and expresso powder might be good.

  3. Erma Naftalis February 12, 2024 @ 7:20 am Reply

    Decadent!!! Definitely need whipped cream and/or ice cream. Can this cake be frozen? Thanks

« Previous1567

Leave a Comment »

Flourless Chocolate Cake Recipe | Gimme Some Oven (2024)


Can I bake a cake on the stove? ›

Baking a Cake Without an Oven: Step-by-Step

Add a small amount of water to a pot, bring it to a boil, and place a steamer basket on top of the pot. Set the cake pan into the steamer basket and cover the pot with parchment paper and a lid. Cook the cake over medium heat for 25-30 minutes.

What is flourless cake made of? ›

Flourless chocolate cakes typically use simple ingredients including: chocolate, butter, eggs, sugar, cocoa powder, vanilla, salt, and an optional dusting of powdered sugar, chocolate ganache, or berries. The Torta Caprese includes an additional ingredient of an almond meal.

Does flourless cake go bad? ›

At room temperature this flourless chocolate cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap. If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove from the fridge for 1 – 2 hours before serving.

What else can you use to cook a cake without an oven? ›

If you don't have access to an oven or don't want to turn your oven on during hot weather, you can still enjoy homemade cake by utilizing an alternative cooking method. Some of the easiest, most common options include steaming, slow cooking, and microwaving.

Can you bake a cake in a little oven? ›

It might come as a surprise, but toaster ovens can get just as hot as conventional ones. So if the pan can fit, well then the little powerhouse is perfectly capable of baking the cake through. Toaster ovens also take much less time to pre-heat thanks to their smaller size.

Why do people eat flourless cake? ›

There are a number of reasons a dessert may be made flourless. Ones that come immediately to mind are situations such as Passover or some dietary intolerance to gluten. Those apply to desserts that are typically made with flour but may have been adapted to be made without.

Why do flourless cakes fall? ›

Why Does the Flourless Chocolate Cake Fall After Baking? It's perfectly normal for this cake to fall slightly as it cools. Remember, flour typically acts as the backbone structure support of cake recipes. Without it, some falling is unavoidable.

Why do flourless cakes sink? ›

When the cake bakes the air will expand and cause the cake to rise in the oven. However as the cake doesn't contain any gluten there is not stucture to keep the cake risen once it comes out of the oven. So as the cake cools, and the air bubbles contract, you should find that it will sink back.

Can you leave flourless cake out overnight? ›

Storing and Making Ahead

Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.

What does a flourless cake taste like? ›

6-Ingredient Flourless Chocolate Cake (Gluten Free)

This flourless chocolate cake is every chocolate lover's dream come true. It's fudgy and chocolatey and basically tastes like a mix between a truffle and chocolate mousse. That is, it's pretty much chocolate perfection – and super easy to make as well!

How do you keep a flourless cake from falling down? ›

Don't beat the mixture longer than the recipe instructs. Again, adding too much air before the cake bakes will lead to collapse as it cools. Unless a recipe specifically calls for it, don't let the batter sit around for very long before baking.

Which type of oven can bake cake? ›

Convection ovens for baking

Convection ovens could be electrical ovens or gas ovens, they use fans to evenly spread hot air around the oven, reducing hot spots in the oven. For your bread and cakes, this means they get a more even bake and even cook quicker!

What is the best alternative to cake? ›

27 Indulge-Worthy Birthday Cake Alternatives
  • Birthday macarons.
  • Chocolate chip cookie cake.
  • Celebration brownies.
  • The ultimate birthday cupcakes.
  • Ice cream cake.
  • Rice crispy treats.
  • Confetti waffles.
  • Chocolate mousse trifle.
Apr 11, 2023

How to bake cake in microwave? ›

To make a cake in the microwave, add your dry ingredients to a large bowl and then mix in your wet ingredients with a hand mixer or spoon. Transfer the cake batter into a shallow microwave safe dish and microwave for 3-4 minutes. Then, check the cake with a toothpick to see if it is done.

Can you bake and use the stove? ›

Yes, you can use the oven and stove at the same time. Many people do this when they are cooking a meal that requires the use of both the stove and the oven. For example, you might use the stove to cook a pot of boiling water for pasta while the oven is preheating to bake a casserole.

How do you bake with just a stove top? ›

What you'll need is a BIG piece of cookware. A super-sized pot, with a tight-fitting lid, large enough to fit smaller pieces of cookware inside. Stick one of these on the cooktop and place your baking tin inside. The heat from your cooktop will warm up the air inside the pot, baking the contents.

Can cake be baked on a gas stove? ›

Baking cakes in the oven or microwave is popular. If you do not have access to any of these and still want to indulge in your favourite cake, then you can bake a cake on a gas stove. The resulting cake is similar to the oven or microwave-baked cake and is even more tender and soft to eat.

How do you make a cake without a cake pan? ›

Make a sheet pan

The ideal sheet pan for making a cake would be flat and have sides that are at least 1 inch high. As long as the height of the sheet pan is at least i inch, the rest of the dimensions don't matter, if you have a smaller or larger pan, you'll just have a smaller or larger result!

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