This easy flourless chocolate cake is just 2 ingredients. It comes out very rich and chocolatey and doesn’t require flour or butter. It’s great for special occasions or whenever you’re in the mood for a chocolate dessert.
I love making flourless chocolate cakes and this one is my new favorite. It’s such a simple set of ingredients.
- Semisweet or Milk Chocolate
All you need to make this cake are chocolate and eggs!
You can use either semisweet or milk chocolate. I do not recommend using dark chocolate. Your cake will not be sweet enough if you use dark chocolate. Your batter will also be drier and harder to mix. You can either use baking chocolate bars or chocolate chips.
Flourless Chocolate Cake Texture
The cake has a very tight dense crumb, like your classic flourless chocolate cake.
The top of the cake has a thin hard surface that will likely crack as it bakes and also when you cut into the cake. The crackly crust is very similar to the crackly crust on brownies so this cake reminds me of brownies (very cakey brownies).
Stiff Peaks Meringue
When making this cake, the egg whites are beaten until they form stiff peaks. To check if you’ve achieved stiff peaks, take the wire whisk that is being used to beat the egg whites and turn it upside down. The meringue peak on your whisk should stand straight up. It should not flop and the tip should not droop down (this is a soft peak and it means you need to beat the egg whites longer to form stiff peaks).
More Easy Flourless Dessert Recipes
- 3 Ingredient Flourless Chocolate Mug Cake
- 3 Ingredient Fudgy Brownies
- 2 Ingredient Flourless Nutella Cake
- 2 Ingredient Brownies (No Flour or Butter)
2 Ingredient Chocolate Cake
- 4 large eggs
- 10 oz (283 grams) semisweet chocolate (or milk chocolate) roughly chopped or can use chocolate chips
- Preheat oven to 325°F. Grease and line the interior of a 7 inch round springform pan with parchment paper.
- Separate the egg yolks from the egg whites. Add egg whites to mixing bowl. Beat on high speed with wire whisk attachment until egg whites become stiff peaks. Set aside.
- Add chocolate to a large bowl. Melt in the microwave or over the stove until completely melted and smooth. When chocolate is no longer too hot to touch, add in the egg yolks. Use a hand whisk to mix in egg yolks until they are completely incorporated into the chocolate.
- Add in 1/3 of the egg whites into your chocolate mixture. Use a spatula to gently fold the egg whites in until no egg white streaks remain. Repeat with the next 1/3 of egg whites and then the final 1/3 of egg whites.
- Pour batter into prepared baking pan. Place into oven and bake for about 35-40 minutes or until toothpick inserted comes out clean. Let cake cool completely before releasing it from the pan. The top of the cake will form a hard thin crust that may crack as it rises and when the cake sinks back down. Your cake will also down a little as it cools. If desired, dust cake with powdered sugar before serving.
- Semisweet chocolate was the right amount of sweetness for me but if you prefer your desserts to be very sweet, you can use milk chocolate instead. I don't recommend dark chocolate. You can read more about that in the body of the post.
- If you don't own a kitchen scale, most semisweet chocolate chips come in 10 oz bags.
- I don't have a substitute for eggs for this recipe.
- You can use a larger springform pan but your cake will be thinner and will need less baking time. I don't recommend using smaller than 7 inches because your cake will be too thick and will not cook correctly. You do need a springform pan for the cake to rise properly.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.