Flourless Chocolate Cake

By Jan D’Atri

It has always been a favorite dessert in fine dining establishments.

Flourless Chocolate Cake is that elegant finishing touch that makes a gourmet meal satisfying, sweet and complete. But can you really create a delicious chocolate cake with just three ingredients?

Yes, you can, and that’s what makes this cake so delightful. You really don’t believe it until it comes out of the oven, cooled and ready to be cut.

Before making this particular three-ingredient chocolate, I spent hours viewing flourless chocolate cake recipes and techniques online. Do you use eggs straight from the fridge or should they be room temperature? Do you melt the chocolate and butter over the stove in a double boiler or in the microwave? Do you bake the cake in a water bath or not? Does it take 20 minutes in a high-temperature oven or one hour in a lower-temperature oven? So many questions! Finally, why would you put garbanzo beans, black beans or quinoa in the batter when all you really need to create chocolate decadence are three simple ingredients: chocolate, eggs and butter. (I did take liberties, however, and added a pinch of salt to sharpen up the flavors, but it’s still basically three ingredients.) Most of the videos had decent results, but I was set on keeping it simple so this cake could possibly be declared one of your new go-to treats. I think it will be because it’s decadently delicious and as easy as one, two, three!

3-Ingredient Flourless Chocolate Cake


– 8 eggs

– 16 oz. semi-sweet chocolate chips

– 1 cup butter

– Pinch of salt, optional

– For garnish, add powdered sugar, whipped cream or fresh berries


Preheat oven to 350 degrees. Grease an 8- or 9-inch cake pan or springform pan. Select a baking sheet or roasting pan in which the cake pan will set. (You will add water to the bottom of the sheet or roasting pan.)

In a microwave-safe bowl, combine chocolate chips with the butter. Melt at 45-second intervals, and stir until the chocolate and butter are fully melted and combined.

With an electric mixer, beat the eggs for 6 to 8 minutes or until double in size. The eggs should be foamy and light colored. Pour the melted chocolate into a large bowl. Spoon 1/3 of the whipped eggs into the chocolate and gently fold until combined. Add the remainder of the eggs into the chocolate and fold until completely combined. Pour mixture into prepared cake pan. If using springform pan, seal the outside and bottom with aluminum foil and place on a sheet or roasting pan. Place in oven. Pour 1 to 2 inches of hot water into the roasting pan. Bake for about 35 minutes or until a toothpick inserted in the middle comes up clean. Do not overbake. When done, let cool. (The cake will deflate.)

Serve in wedges and garnish with powdered sugar, whipped cream or berries.

© 2018 85085 Magazine. A Division of Strickbine Publishing Inc.

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