Sometimes, the simplest recipes turn out to be the most memorable. I first made this flourless chocolate cake when I wanted to impress my best friend, who avoids gluten.
She’d been having a rough week, and I thought, what better way to lift her spirits than with chocolate?
Turns out, it wasn’t just a hit; it became the go-to dessert for every special occasion. This cake is fudgy, rich, and so easy you’ll wonder why you haven’t been making it all along.
Tips
- Fresh Eggs Matter: Room-temperature eggs help the batter emulsify better, making the cake rich and creamy.
- For Extra Flavor: Add a pinch of sea salt or a splash of vanilla extract to the batter.
- Substitutions: If you can’t find good dark chocolate, semisweet works too, though the flavor will be sweeter. Coconut oil is a perfect dairy-free swap for butter.
- Toppings: Serve with fresh berries, a dollop of whipped cream, or a drizzle of salted caramel sauce.
Serving Suggestions
Slice this decadent cake into small wedges because it’s incredibly rich. Serve it with a side of vanilla ice cream or some fresh raspberries for a perfect balance of flavors.

3-Ingredient Flourless Chocolate Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This rich, fudgy chocolate cake is gluten-free and irresistibly easy to make with just three ingredients. Perfect for special occasions or an indulgent treat.
Ingredients
- 6 oz (about 1 cup) high-quality dark chocolate, chopped (70% cacao or higher)
- ½ cup unsalted butter (or coconut oil for dairy-free)
- 3 large eggs, room temperature
Instructions
- Preheat and Prep: Preheat your oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chocolate and butter together over a simmering pot of water (double boiler method). Stir until smooth. Alternatively, microwave in 30-second intervals, stirring in between, until silky.
- Whisk Eggs: In a mixing bowl, beat the eggs for about 2 minutes until slightly frothy and pale.
- Combine Ingredients: Slowly pour the melted chocolate mixture into the eggs, whisking constantly to prevent scrambling. Stir until fully incorporated.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then carefully turn it onto a wire rack to cool completely. Dust with powdered sugar or cocoa powder before serving, if desired.
Notes
Room-temperature eggs ensure a smoother batter. For a dairy-free version, use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~230 per serving
- Sugar: ~14g
- Sodium: ~50mg
- Fat: ~18g
- Saturated Fat: ~11g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~17g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~85mg