3-Ingredient Flourless Chocolate Cake

This 3-ingredient flourless chocolate cake is a decadent treat that comes together effortlessly, making it a perfect dessert for any occasion. With just three simple ingredients—eggs, chocolate, and butter—this cake offers a rich, moist, and dense texture that will satisfy any chocolate lover. The flourless base allows the chocolate to shine, delivering an intense, velvety flavor in every bite. Whether you’re looking for a last-minute dessert or preparing a special meal, this cake provides a perfect balance of simplicity and indulgence. It’s also naturally gluten-free, so it’s an excellent choice for those with dietary restrictions. The best part is that you don’t need any special equipment or skills to make this cake—just a few basic ingredients and a little time. The result? A show-stopping, chocolatey masterpiece that’s sure to impress. Top it with a dusting of powdered sugar or fresh berries for a touch of elegance, or serve it plain for a rich, pure chocolate experience. This flourless chocolate cake proves that sometimes less really is more.

Why You’ll Love Flourless Chocolate Cake

1. Simple Ingredients

You only need three ingredients to make this cake, making it super easy to prepare. No complex grocery lists or hard-to-find items.

2. Perfectly Rich and Moist Texture

The combination of chocolate, eggs, and butter creates an incredibly moist and dense cake, delivering a deep, luxurious chocolate flavor.

3. Naturally Gluten-Free

With no flour in the recipe, this cake is naturally gluten-free, so it’s a great option for those who have dietary restrictions or are following a gluten-free lifestyle.

4. Quick and Easy to Prepare

This cake comes together quickly with minimal prep work. It’s a great dessert to make even if you’re pressed for time.

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5. Customizable Toppings

While the cake itself is delicious on its own, it can be easily dressed up with a variety of toppings such as powdered sugar, berries, or whipped cream, allowing you to personalize the presentation.

Ingredients

• 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

Variations

This flourless chocolate cake is wonderfully adaptable. Here are some variations you can try:

• Flavored chocolate: Use flavored chocolate (like orange or raspberry) for a twist on the classic.
• Nutty variation: Add finely chopped nuts like almonds, hazelnuts, or walnuts to the batter for added texture.
• Vegan version: Substitute the butter with a plant-based butter alternative and use flax eggs or another egg substitute.
• Spices: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Frosting: If you’re craving something extra, top the cake with a simple chocolate ganache or whipped cream.

How to Make Flourless Chocolate Cake

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a pot of simmering water, creating a double boiler. Stir occasionally until the mixture is fully melted and smooth.

Step 3: Beat the Eggs

In a separate large bowl, beat the eggs until they are frothy and slightly thickened, about 5-6 minutes. This helps give the cake its airy structure.

Step 4: Combine the Chocolate and Eggs

Slowly pour the melted chocolate and butter mixture into the beaten eggs while continuously whisking to prevent the eggs from cooking. The result should be a smooth, glossy batter.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 20-25 minutes, or until the cake has set but is still slightly wobbly in the center.

Step 6: Cool and Serve

Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar and top with fresh berries if desired.

Tips for Making the Recipe

• Make sure the eggs are at room temperature before beating them for better volume and texture.
• Don’t overbake the cake—while it may seem slightly underdone, it will continue to firm up as it cools.
• If you have time, let the cake cool in the fridge for a few hours to enhance its rich, fudgy texture.
• For a clean slice, use a warm knife to cut the cake.
• If you’re topping with berries, make sure to do so just before serving to keep them fresh.

How to Serve

This flourless chocolate cake can be served on its own as a rich dessert or paired with whipped cream or ice cream for added indulgence. Fresh berries like raspberries, strawberries, or blueberries make a lovely garnish. Alternatively, a dusting of powdered sugar adds a simple touch of elegance. This cake can also be served with a strong cup of coffee or a glass of dessert wine.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can store it in the refrigerator, where it will last for up to a week.

Freezing

This cake freezes beautifully. Once it’s fully cooled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature.

Reheating

To reheat, place slices in the microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for about 10 minutes until heated through.

FAQs

1. Can I make this cake without eggs?

Eggs are essential for the texture of this cake, but you can experiment with egg substitutes like flax eggs or aquafaba if needed.

2. Can I use unsalted butter?

Yes, you can use unsalted butter, but if you do, consider adding a pinch of salt to the batter to balance the sweetness of the chocolate.

3. Can I use milk chocolate instead of dark or semisweet?

While you can use milk chocolate, keep in mind that the flavor will be sweeter and less intense than with dark chocolate.

4. How can I tell when the cake is done?

The cake will be set on the edges and slightly wobbly in the center. It should not jiggle too much, but it will continue to set as it cools.

5. Can I add a flavoring like vanilla or coffee to the batter?

Yes, a teaspoon of vanilla extract or a small amount of instant coffee can be added to enhance the flavor.

6. How do I prevent the cake from sticking to the pan?

Line your pan with parchment paper and grease it well to ensure the cake comes out easily after baking.

7. Can I make this cake ahead of time?

Yes, this cake can be made in advance and stored in an airtight container for up to 3 days.

8. What is the best way to store leftovers?

Leftovers should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

9. How should I serve this cake?

The cake can be served on its own or topped with whipped cream, ice cream, or fresh berries.

10. Can I use a different type of chocolate?

Yes, you can use any kind of chocolate you prefer, but dark or semisweet chocolate gives the best flavor for a rich, fudgy cake.

Conclusion

This 3-ingredient flourless chocolate cake is a simple yet luxurious dessert that will satisfy any chocolate craving. With minimal effort and only three basic ingredients, you can create a cake that’s rich, dense, and perfect for any occasion. Whether you’re serving it on its own or adding your favorite toppings, this cake is sure to impress with its rich chocolate flavor and elegant presentation. It’s a must-try for chocolate lovers and a great go-to recipe for any baker, whether you’re experienced or a beginner.

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