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2 Ingredient Flourless Chocolate Cake

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.
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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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. 
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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