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!

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 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.

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!

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.

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