3 Ingredient Flourless Chocolate Cake
This 3-ingredient Flourless Chocolate Cake is the perfect solution if you’re trying to go low carb! It’s honestly just eggs, semi-sweet chocolate chips, and butter—that’s it! And the coolest part? You bake it in a water bath. It sounds fancy, but it’s really easy, and it makes sure your flourless chocolate cake comes out moist and fudgy. It’ll make any chocolate lover’s heart skip a beat!
So, my kids are certified chocoholics – they’ve got this uncanny ability to sniff out a stellar chocolate dessert from a mile away. And they’re also my toughest critics! When I first decided to try out this 3 ingredient flourless chocolate cake recipe, I won’t lie, I was a bit nervous. Would it pass their rigorous taste test? Well, they didn’t just like it – they loved it! They were coming back for seconds; I had to cut them off at thirds. Who knew that flourless chocolate cake would come out decadent and rich from just three simple ingredients? It’s recipes like these that really make me fall in love with the art of simple baking!
3 Ingredient Flourless Chocolate Cake Overview
Cuisine Inspiration: American
Number of Ingredients: 3 (excluding salt and the optional garnishes)
Total Cook Time: 50 minutes
Primary Cooking Method: Baking
Dietary Info: Gluten-Free
Key Flavor: Rich Chocolate
Skill Level: Beginner
Notable mentions
- Simple Ingredients: For this flourless chocolate cake recipe, you won’t need to dash to the store or scour exotic aisles. Just gather those trusty staples you’ve probably got in your pantry right now!
- Moist Texture: This cake’s secret to ultimate moistness? A simple water bath. This genius baking hack wraps your cake in a gentle, steamy embrace, ensuring it cooks evenly and stays deliciously tender.
- Quick Prep Time: In the time it takes to watch your favorite TV show’s intro, you’ll have this quick flourless chocolate cake in the oven. With less than 10 minutes of prep, it’s ideal for those moments when you need a chocolate fix or a last-minute dessert.
- No Flour, No Fuss: This recipe ditches the flour, making it a dream come true for those avoiding gluten. Plus, fewer ingredients mean fewer bowls and spoons to clean up. It’s simplicity at its tastiest!
Ingredients to make 3 Ingredient Flourless Chocolate Cake
- Unsalted Butter: This is the foundation of your cake, bringin’ in all that richness without the extra salt. It must be room temp so it blends smoothly with the chocolate. Oh, and if you only have salted butter, just skip the additional salt in the recipe.
- Semi-Sweet Chocolate Chips: What’s a flourless chocolate cake without chocolate? Melting into a pool of chocolatey goodness, semi-sweet chocolate chips strike the perfect balance between sweet and rich.
- Large Eggs: They’re what binds everything together and gives the cake its structure, all while adding a bit of fluffiness. Make sure they’re at room temperature as well.
- Kosher Salt: A MUST to enhance and balance the chocolate flavor. If you’re using salted butter, feel free to leave this out.
- Confectioners’ Sugar: For that snowy, Instagram-worthy finish, a sprinkle of confectioners’ sugar does wonders. It’s totally optional, but who can resist a bit of extra sweetness and style?
How to make 3 Ingredient Flourless Chocolate Cake
Step 1: Beat the Eggs and Microwave the chocolate mixture
- Add the eggs to a stand mixer bowl.
- Mix on high speed until they become foamy, which should take around 5 minutes.
- Meanwhile, take a large microwave-safe bowl and combine the unsalted butter, semi-sweet chocolate chips, and salt.
- Microwave the chocolate mixture in 30-second bursts, stirring thoroughly after each one. This should take around 1 minute and 30 seconds to 2 minutes until the mixture is completely melted and smooth.
Step 2: Mix the batter and bake the cake
- Once the eggs are foamy, pour about a cup of them into the melted chocolate mixture to temper it. Stir well.
- Transfer the chocolate mix back into the bowl with the remaining whipped eggs and carefully fold it in by hand, ensuring it’s well mixed without deflating the eggs.
- Gently pour the cake batter into your lined springform pan. Place it into a larger roasting pan and pour hot water into the roasting pan to create a water bath around 1 inch deep.
- Bake the cake in your preheated oven for 40 to 50 minutes, or until the cake is set and firm to the touch. If you want to garnish it, serve it with a light dusting of confectioners’ sugar and fresh berries.
Popular substitutions & additions
- Cocoa Power-Up: For the chocolate purists craving that deep, intense flavor, adding a tablespoon or two of cocoa powder to your chocolate mix is SO good! You’ll have to add a bit more liquid to the batter, but it’ll be absolutely worth it.
- Espresso Powder: A tablespoon of espresso powder mixed in with your melted chocolate can do wonders. It adds a coffee hint and enhances the chocolate flavor without overpowering it!
- Mix Up the Chocolate Chips: As much as my kiddos love this easy flourless chocolate cake recipe, sometimes they want me to experiment, a.k.a swap out those semi-sweet chips for a different type. White chocolate chips for a sweeter, creamier cake, or bittersweet chocolate chips for a deeper, more intense flavor.
- Go Nuts: Stir in some chopped nuts into the batter before baking. Walnuts, pecans, almonds, you name it – they all add a yummy crunch and a nutty flavor that goes great with chocolate!
Tips for making the best chocolate cake Without Flour
- Do the Toothpick Test: Wondering if your cake is perfectly baked? Just insert a toothpick into its center. If it comes out mostly clean with a few moist crumbs, it’s done. If it’s gooey, give it a few more minutes.
- Keep an Eye on Your Chocolate: When melting your chocolate and butter, watch it like a hawk! Chocolate can go from smooth to scorched in a flash. Stirring frequently and checking every 30 seconds is SUPER important.
- Choose Your Chocolate Wisely: Sure, regular chocolate chips work fine, but if you want to elevate your cake to “ah-ma-zing” status, splurge on some high-quality chocolate. Ghirardelli or Callebaut, for example. Although that last one oftentimes make my wallet play hide and seek, ha!
- Slice it Nice: For those picture-perfect slices, here’s a neat trick. Dip a sharp knife in hot water, wipe it dry, and then slice. It glides through the cake like butta!
How to store 3 Ingredient Flourless Chocolate Cake
After you’ve impressed everyone with your baking skills, you might have some cake left (though I wouldn’t bet on it!). Simply cover it with plastic wrap or keep it in an airtight container. You can store it at room temperature if your kitchen isn’t too warm, but it also does just fine in the fridge – especially if you like your chocolate cake a bit on the firmer side.
How long will 3 Ingredient Flourless Chocolate Cake last?
If you’ve got the willpower to resist eating it all at once, your cake will stay fresh for up to 4 days at room temperature. In the fridge, it can last up to a week.
Can I freeze This 3 ingredient flourless chocolate cake recipe?
Yea! This 3 ingredient flourless chocolate cake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap, then put ’em in a freezer-safe bag or container. This way, you can enjoy a piece whenever the chocolate craving hits without defrosting the whole thing.
What to serve with 3 Ingredient Flourless Chocolate Cake
- Fresh Berries: There’s something about the combo of rich chocolate and fresh berries that just feels right. Whether it’s strawberries, raspberries, or blueberries, their tartness cuts through the richness of the cake, making each bite perfectly balanced. Plus, they add a pop of color that makes your plate absolutely gorg!
- Whipped Cream: A dollop of light, fluffy whipped cream? Yes, please! For an extra touch, add a sprinkle of cocoa powder or chocolate shavings on top.
- Coffee or Tea: I can’t have a slice of this cake without a cup of coffee. The rich, bold flavors of a good espresso just cut through the sweetness so well. And on those chilly evenings, a warm mug of chai tea with this cake is my ultimate comfort treat.
- Ice Cream: For an extra decadent treat, serve your cake with a scoop of your favorite ice cream. The cold creaminess of the ice cream melding with the rich, warm cake is just… Heaven.
- Nuts: I love sprinkling toasted almonds on top for that extra bite. They add this nutty, toasty flavor that makes the whole cake more interesting.
Frequently asked questions
Can I make the batter ahead of time?
Sure thing! You can whip up the batter and keep it in the fridge for up to a day before baking. Just make sure to give it a good stir and let it come to room temp before you pop it into the oven.
Can I Bake This Cake without a springform pan?
If you don’t have a springform pan, a regular cake pan will work too. Just line it well with parchment paper, allowing some overhang for easy removal.
My cake isn’t as moist as I expected. What Went Wrong?
It might be due to overbaking or not using a water bath. Ensure your oven is at the correct temperature and check the cake around the 40-minute mark. And I know the water bath might sound like a pain, but trust me, it’s really easy. Plus, it is crucial as it creates a moist environment, preventing the cake from drying out.
If your little ones are craving something sweet or you’re looking to whip up a special treat for someone you love (or, hey, just for yourself – no judgment here!), this 3 Ingredient Flourless Chocolate Cake is your new go-to! It only needs three pantry staples, and the result is something you’ll want to bake over and over again. Plus, you can customize it with countless additions and toppings. That’s why it’s a staple at my home, and I hope it becomes yours too!
More Easy 5-Ingredient Or Less Cake recipes:
- Angel Food Cake (5 Ingredients)
- Strawberry Shortcake Angel Food Cake (5 Ingredients)
- Chocolate Angel Food Cake (3 Ingredients)
- Strawberry Angel Food Cake (2 Ingredients)
- Pineapple Angel Food Cake (2 Ingredients)
I want to hear from you! If you try this easy 3 Ingredient Flourless Chocolate Cake recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Flourless Chocolate Cake
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- 16 ounces semi-sweet chocolate chips
- ½ teaspoon kosher salt
- 8 large eggs
- Confectioners' sugar for dusting optional
Instructions
- Preheat your oven to 350°F. Line a 10-inch springform pan with parchment paper, molding it to match the pan’s shape. Wrap the outside of the pan with several layers of aluminum foil to prepare it for a water bath later.
- Using a stand mixer, beat the eggs on high speed until they become foamy, which should take around 5 minutes.
- Meanwhile, take a large microwave-safe bowl and combine the unsalted butter, semi-sweet chocolate chips, and salt.
- Microwave the chocolate mixture in 30-second bursts, stirring thoroughly after each one. This should take around 1 minute and 30 seconds to 2 minutes until the mixture is completely melted and smooth.
- Once the eggs are foamy, pour about a cup of them into the melted chocolate mixture to temper it. Stir well.
- Transfer the chocolate mix back into the bowl with the remaining whipped eggs and carefully fold it in by hand, ensuring it’s well mixed without deflating the eggs.
- Gently pour the cake batter into your lined springform pan.
- Place the springform pan into a larger roasting pan and pour hot water into the roasting pan to create a water bath around 1 inch deep.
- Bake the cake in your preheated oven for 40 to 50 minutes, or until the cake is set and firm to the touch.
- Once baked, let the cake cool completely in the water bath before removing it.
- Optional: Serve with a light dusting of confectioners' sugar and fresh berries.
Notes
- Do the Toothpick Test: Wondering if your cake is perfectly baked? Just insert a toothpick into its center. If it comes out mostly clean with a few moist crumbs, it’s done. If it’s gooey, give it a few more minutes.
- Keep an Eye on Your Chocolate: When melting your chocolate and butter, watch it like a hawk! Chocolate can go from smooth to scorched in a flash. Stirring frequently and checking every 30 seconds SUPER important.
- Choose Your Chocolate Wisely: Sure, regular chocolate chips work fine, but if you want to elevate your cake to “ah-ma-zing” status, splurge on some high-quality chocolate. Ghirardelli or Callebaut, for example. Although that last one oftentimes makes my wallet play hide and seek, ha!
- Slice it Nice: For those picture-perfect slices, here’s a neat trick. Dip a sharp knife in hot water, wipe it dry, and then slice. It glides through the cake like butta!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
