2 Ingredient Flourless Chocolate Cake (No Flour, Butter or Oil)

This rich and decadent flourless chocolate cake is just 2 ingredients. It tastes just as good as a restaurant version, but is so easy to make. You don’t need any flour, butter or oil. It’s a delicious special dessert to serve to family or friends.

I used to always order flourless chocolate cake if I saw it on a restaurant menu, until I started making my own. Once I realized how easy it is to make, I just decided to make my own at home.

Ingredients

• Milk Chocolate Chips
• Eggs

Milk chocolate chips: This cake is made with milk chocolate chips. The milk chocolate chips are already sweetened so it eliminates the need to add more sugar to this cake. The milk in the milk chocolate also adds a richness to this cake so you don’t need butter or oil. I have also made this cake with Lily’s sugar-free milk chocolate chips.

Eggs: Eggs are what gives this cake structure. The egg yolks and whites are separated and the egg whites are whipped to stiff peaks and folded into the batter.

How to Make Flourless Chocolate Cake

The chocolate chips are melted down and then mixed with the egg yolks and one egg. The egg whites are beaten until stiff peaks and folded into the batter. The cake is then ready to be baked! You can enjoy the cake soon after it has cooled. It has an even rich chocolate flavor the next day. I like to dust mine with powdered sugar and decorate with fresh fruit.

Flourless Chocolate Cake Tips

• Make sure the eggs are brought to room temperature. If they are too cold, they will cause the chocolate to seize.
• You need to mix in one whole egg (egg white and egg yolk) into the chocolate batter. If you only add egg yolks, the chocolate will become very thick and difficult to mix. The egg white keeps the melted chocolate batter liquidy.
• Keep the whipped egg whites in the fridge until they need to be used. If they sit out too long, they will start to lose their form.
• You can make this is a 7 inch springform cake pan or a 7 inch one-piece round cake pan. It is easier to remove the cake with a springform cake pan.

More Easy Chocolate Cakes

• 4 Ingredient Chocolate Cloud Cake
• 2 Ingredient No Bake Chocolate Cake
• 4 Ingredient Healthy Chocolate Cake

2 Ingredient Flourless Chocolate Cake

Servings: 8 slices

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Dessert

Cuisine: American

This flourless chocolate cake tastes as good as the ones served at restaurants and is easy to make. It's just 2 ingredients and doesn't require flour, butter or oil.

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Ingredients

• 1 1/2 cups (9 oz/255 g) milk chocolate chips
• 4 large eggs brought to room temperature

Instructions

• Preheat oven to 325°F (163°C). Grease the interior and line the bottom of a 7 inch springform cake pan. 
• Separate the egg whites and yolks for 3 of the eggs. Add egg whites to a clean mixing bowl and beat on highest speed with a mixer until stiff peaks form. Place bowl with whipped egg whites into fridge until ready to use.
• In a separate large mixing bowl, add chocolate chips. Melt chocolate in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also do this on the stove using the double boiler method.
• Add the egg yolks and the remaining egg into the chocolate mixture. Whisk the batter until smooth.
• Remove egg whites from fridge. Gently fold in the egg whites into the chocolate batter. Do this in three batches. First add 1/3 of the egg white mixture to your chocolate batter. Fold it in gently with a spatula until no egg white lumps remain. Scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then the final 1/3.
• Pour batter into prepared baking pan. Place cake into the oven and bake for about 35-40 minutes. When cake is done, the top should be puffed up like a cupcake and a toothpick inserted should come out clean. As the cake cools the surface will collapse a little. Once cake is cooled, it is ready to be served. If desired, top with powdered sugar and fresh fruit before serving.

Notes

• You can also use a round one piece 7 inch cake pan but it will be a little harder to remove the cake from the pan.
• You need to add one of the eggs with its egg white into the chocolate batter, otherwise the chocolate will become very thick if you only add egg yolks. See post for other tips on making this cake.
• This recipe uses US size large eggs.
• The surface of the cake will collapse a little as it cools. You can see in the photos that the surface of the cake has higher edges and a lower center. I actually like the rustic appearance as it creates a perfect space to add fresh fruit on top for decoration.
• If you are making this with sugar-free chocolate chips, I have tested this successfully with Lily's sugar-free milk chocolate chips. They are packaged in 9 oz bags so I used one entire bag. If you need to measure out the chocolate, I recommend weighing it rather than using the cup measurements. The sugar-free chocolate version doesn't taste as sweet as the original but it still works. Everything else remains the same except I did bake about 5 minutes less because sugar free chocolate is a bit drier.
• If you do use sugar-free chocolate, make sure your egg whites are already whipped and ready before you melt the chocolate. Once the chocolate is melted and the egg yolks and egg are added, you will only have a few minutes to fold in the egg whites before the chocolate batter starts to stiffen. You may have some small lumps of slightly seized chocolate in your batter and that is okay. Those lumps will melt back down during baking.
• The estimated nutrition provided under the Nutrition section of these notes is calculated using regular milk chocolate chips. The estimate nutrition using Lily's sugar free milk chocolate chips is as follows: serving: 1 slice, calories: 161kcal, net carbs: 5g, carbohydrates: 21g, protein: 5g, fat: 11g, saturated fat: 6g, sodium: 58mg, fiber: 9g, carbs from erythritol: 7g. 

Nutrition

Serving: 1slice, Calories: 206kcal, Carbohydrates: 19g, Protein: 5g, Fat: 12g, Saturated Fat: 1g, Sodium: 57mg, Sugar: 19g, NET CARBS: 19

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!