I’ve made a two ingredient flourless Nutella cake and a three ingredient flourless peanut butter cake. So this past weekend I decided to try a three ingredient flourless chocolate cake.

The cake was very rich and dense, similar to other flourless chocolate cakes I’ve eaten. And so easy to make with just three ingredients.

As a personal preference, I do wish there was a slightly spongier and less dense texture like the flourless Nutella cake. I may try to play with the proportion of ingredients next time I make this to create a lighter texture. But it’s still great as is. And you may prefer this denser texture.

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Three Ingredient Flourless Chocolate Cake


7 oz semisweet or milk chocolate chips (don't use bittersweet as the cake won't be sweet enough)
1/4 cup butter
4 eggs


1. Preheat oven to 350F. Grease and then line a 6-7 inch spring foam pan with parchment paper. (make sure to grease first and then line with paper because the cake will still stick if pan is only greased.) Place chocolate chips and butter into a microwave safe bowl and microwave at 30 second intervals until completely melted. Make sure to stir in between each of the 30 second intervals until smooth. Mine was done at about 1 min 30 seconds.
2. Beat eggs at high speed in stand mixer for about 7 minutes until almost triple in volume.
3. Add 1/3 of egg mixture into melted chocolate and stir in clockwise motion until no egg streaks remain. Repeat with another 1/3 of egg mixture and then again with final third.
4. Pour batter into prepared pan. Bake for about 22-25 minutes until knife inserted comes out clean.


10 Responses to “Three Ingredient Flourless Chocolate Cake”

  1. Connie — April 13, 2012 at 5:48 am

    This chocolate cake looks really rich and fudgy, I think I’d still like it. I did bake a flourless cake earlier this year, it was much fluffier but not quite as easy as this recipe. The recipe required separating the eggs and beating the whites to make a meringue with sugar and then folded into the rest of the batter.

    • Kirbie replied: — April 13th, 2012 @ 8:17 am

      Oh I’ve tried those ones too. Yeah this one is super super easy. A different texture but still tasty.

  2. Sandra — April 13, 2012 at 5:59 am

    I love your recipe, you are mad about Nutella righ? I guess you buy tons per week! I like it too… But I can’t eat it very often because of my weight… This cake will be my next preparation… Thanks for sharing.

    • Kirbie replied: — April 13th, 2012 @ 8:17 am

      I stock up every month at Costco =)

  3. daniela — April 13, 2012 at 11:48 am

    It does look moist and yummy, and it certainly sounds simple enough, must try!

    • Kirbie replied: — April 13th, 2012 @ 11:50 am

      Yes it’s very moist and yummy!

  4. kc — August 19, 2012 at 2:46 pm

    I just made this cake omg it was amazzing! Thanks for sharing

    • Kirbie replied: — August 20th, 2012 @ 8:48 am


  5. alex — August 24, 2014 at 6:40 am

    Hi there! I just came to this recipe from your 2-ingredient nutella cake, ’cause I was looking for a substitute for nutella.
    And I’m just wondering if I can replace butter with anything? I’ve got a dairy allergy, so a substitute would be great =) Dairy-free/vegan butter is kinda hard to find where I am =/

    • Kirbie replied: — August 24th, 2014 @ 10:54 am

      sorry i dont know if you can substitute it.

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