Kirbie's Cravings

3 Ingredient Flourless Chocolate Cake

a photo of a slice of flourless chocolate cake garnished with fresh strawberries

I am totally in love with this 3-Ingredient Flourless Chocolate Cake.

Whether you’re searching for a Valentine’s Day or other special occasion dessert to bake, or you are just in the mood for some chocolate, this cake is the answer. I made a version of this a few years ago, but I decided to fiddle with the recipe and baking method and I love this version even more.

It’s pretty easy to make, with only three basic ingredients you likely have already, and it comes out looking pretty impressive.
photo of a flourless chocolate cake on a white cake stand
It has a bit of a rustic shape to it because it deflates a little after it comes out of the oven. But I actually like the puffy souffle look.
overhead photo of a slice of flourless chocolate cake
In fact, just reading this post is making me dream about the cake. Okay, I’m going to take a break from this post and go eat a slice. In the meantime, here are some preparation photos for reference when you decide to make this cake.
step by step photos showing how to make the batterflourless chocolate cake in a springform pan
close-up photo of a slice of flourless chocolate cake

Alright, I’m back. I already ruined my goal of no late-night snacking. Oh well, it was worth it.

It’s a good thing I didn’t decide to share this cake with anyone. It’s all mine ours.

More Dessert Recipes

3 Ingredient Flourless Chocolate Cake

Servings: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
A rich flourless chocolate cake is perfect for any celebration plus it's only three ingredients!
5 from 4 votes


  • 6 large eggs
  • 12 oz semisweet or milk chocolate chips
  • 6 tbsp unsalted butter


  • In the bowl of a stand mixer, crack in eggs. Whip on high speed for about 8 minutes, or until eggs are at least triple in volume (if you are mixing by hand or with a handmixer, you'll have to whip the eggs longer). The whipped eggs batter will turn a very pale yellow and if you spoon some up and drop it back in, it should mostly hold its shape (see photos above).
  • In a large glass bowl, add the chocolate chips and butter. Microwave at 30 second intervals and stir in between, until chocolate is completely melted and a smooth paste forms. Mine was done at 1 minute and 30 seconds. Be careful not to overcook the chocolate or it will burn. You can also melt the chocolate in a double broiler.
  • Preheat your oven to 350°F.
  • Slowly add the egg mixture into your chocolate bowl, adding about 1/5 of the mixture at a time. After you add the egg mixture, use a large spatula and stir in a clockwise direction until no egg streaks remain. Then add more egg mixture and repeat, until all the egg mixture is incorporated. Make sure you mix the egg in by hand, and not with a mixer. Otherwise you will deflate the eggs too much and the cake will not rise properly. The whipped eggs are the key to your cake structure.
  • Grease and line a 6 or 7 inch round springform pan with parchment paper. (Note: I do not know if this cake will rise properly without a springform pan). Pour batter into pan. Bake for about 40-50 minutes, until top of cake is puffy and cracked and fully cooked. Remove cake from oven and let it cool in pan, until it's cool enough to serve and decorate. The cake will deflate and flatten slightly once it begins to cool.


Serving: 1slice, Calories: 343kcal, Carbohydrates: 27.6g, Protein: 7.8g, Fat: 24.4g, Saturated Fat: 14.1g, Sodium: 54.4mg, Fiber: 3g, Sugar: 24.4g, NET CARBS: 25g

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!



Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

78 comments on “3 Ingredient Flourless Chocolate Cake”

  1. Sooo gooood! And easy!
    With ganache and berries that’s the perfect birthday cake!

    • I’m so glad you liked it!

    • Hey great recipe! My friends and I had a get together so I made this is a courtesy for someone who does gluten free. Everyone ended up trying them and just loved them, including myself. I did bake them in my pie dish and had a good result. Thanks!

  2. I love this recipe.

  3. This look so amazing. I can’t wait to try this recipe. Thank you so much for the recipe.

  4. I did mine in an 11×7 glass baking pan. It came out brownie-like and this morning is better than yesterday! I will have to try it in springform when I am visiting my mom one day again.

  5. Can this same recipe be used to make cupcakes instead of regular cake? If so how many cupcakes would 1 batch make?

Leave a Reply

Your email address will not be published.

Recipe Rating