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.
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.
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.
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
You might like to try my homemade chocolate bouchon, too.
3 Ingredient Flourless Chocolate Cake
- 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.
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.