I’m just gonna cut to the chase… this 4-Ingredient Flourless Chocolate Cake is rich, decadent, dense (it’s not your Grandma’s chocolate sponge cake, that’s for sure!), and stupidly easy to make. No flour, no weird substitutions, and no, you don’t need to be a pastry chef to pull this off. Just butter, chocolate, eggs, and salt—boom, chocolate cake that’ll have you saying “mmm…mmm…mmm“!
This flourless chocolate cake is the cake you make when every other chocolate cake has let you down in life (for real, some of the cakes labeled “chocolate” should be ashamed of themselves!). But, I do warn you, if you aren’t a chocoholic, this cake will be too much for you to handle.
Anywho, because this chocolate cake is only made with 4 ingredients and I cut out flour it’s naturally gluten-free (so you can check that box), but honestly, no one’s going to care about that once they taste it. You can top it with powdered sugar and berries if you’re feeling fancy, or slice it up and dig in. Either way, this chocolate cake delivers.
My Flourless Chocolate Cake Recipe At A Glance
Primary Cooking Method: Oven
Number of Ingredients: 4 (5 if using powdered sugar for dusting)
Total Prep Time: 2 hours with cooling time
Total Cook Time: 40-50 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
4 Ingredients to Make Flourless Chocolate Cake
- 1 cup unsalted butter, softened: Butter is what makes this cake unapologetically rich. Unsalted gives you control over the saltiness, but if you only have salted butter, just skip the extra salt in the recipe—it’s not a dealbreaker.
- 16 ounces semi-sweet chocolate chips: This is the chocolatey soul of the cake. Semi-sweet is the sweet spot (pun intended) for flavor, but you can swap in dark chocolate if you’re feeling bold or milk chocolate if you want it sweeter. High-quality chocolate bars? Even better—just chop them up before melting.
- ½ teaspoon salt: Don’t underestimate the power of a little salt. It’s the secret ingredient that makes chocolate taste more, well, chocolatey. If you’re using salted butter, you can skip this—or keep it if you like a little extra punch.
- 8 eggs: The eggs do all the heavy lifting here, giving the cake its structure and that dense yet light texture. No flour means eggs are non-negotiable, and there is not a substitute for them in this recipe.
- Powdered sugar (optional): A dusting of powdered sugar makes this cake look fancy with zero effort. Want to switch it up? Try dusting the top of the cake with cocoa powder for a rich vibe, or skip it altogether if you’re in a “less is more” kind of mood.
Make This Recipe Yours With Additions
- Instant Espresso Powder: Add a tablespoon of instant espresso powder to the melted chocolate if you want to make the chocolate flavor even more intense. Stir it in like your life depends on it until it’s fully dissolved—no one wants a gritty cake surprise.
- Mini Chocolate Chips: Want to take this cake from rich to downright sinful? Fold in half a cup of mini chocolate chips after you mix the batter. They’ll melt into little pockets of gooey goodness for that “death by chocolate” vibe.
- Vanilla Extract: A teaspoon of vanilla in the melted chocolate can add a little sweetness and make the cake taste extra luxurious. It’s subtle but worth it.
- Citrus Zest: Feeling fancy? Add a teaspoon of orange zest to the batter for a chocolate-orange combo that tastes way more complicated than it is.
- Sea Salt Flakes: A sprinkle of flaky sea salt on top before serving turns this cake into a salty-sweet masterpiece. Plus, it looks like something straight out of a trendy dessert shop.
- Spices: A pinch of cinnamon or cayenne in the melted chocolate gives the cake a little kick. Go easy. Seriously, add a literal pinch or 1/8 of a teaspoon. This isn’t chili; it’s just dessert with a side of sass.
- Whipped Cream or Ice Cream: Not technically an addition, but let’s be real—this cake screams for a dollop of whipped cream or a scoop of ice cream. It’s like the cherry on top, except better because it’s not a cherry.
How to make 4 Ingredient Flourless Chocolate Cake
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Prep Ahead
Bake It Up 2 Days Ahead of Time: This cake actually gets better with time. Make it up to 2 days ahead, wrap it tight, and stash it in the fridge. The flavors do their thing while you handle everything else on your to-do list.
Cool Completely Before Storing: Don’t even think about skipping this step. If you try to move it while it’s still warm, you’ll end up with a puddle instead of a cake. Patience, my friend.
When It’s Time To Serve Room Temp Is Best: Pull it out of the fridge about 45-60 minutes before serving. Nobody wants a cold, dense cake—it’s chocolate, not a brick.
Decorate It When Serving: Hold off on the powdered sugar, whipped cream, or berries until just before serving. Nobody wants a soggy, sad cake topper.
My Best Cooking Tips for Making Flourless Chocolate Cake
- Whip Those Eggs Like They Owe You Money: The eggs are the backbone of this cake, so whip them until they double in size and get all fluffy. A stand mixer will save your arms, but hey, a little muscle never hurt anyone.
- Melt Chocolate Like a Pro: Microwave the butter and chocolate in 30-second bursts, stirring between each round until it’s smooth as silk. And don’t skimp on the stirring—nobody wants chunks of unmelted chocolate in their cake.
- Ease Those Eggs In: Add the whipped eggs to the melted chocolate a little at a time, like you’re making peace with a temperamental toddler. Dumping them all in at once could turn your batter into scrambled eggs, and nobody needs that drama.
- Don’t Skip the Water Bath: I know, it’s annoying, but trust me—this is how you get a perfectly moist cake without burnt edges. Wrap your pan in foil, set it in the water, and let the magic happen.
- Cool Your Jets (and Your Cake): Let the cake cool completely before you even think about taking it out of the water bath or slicing it. Warm cake equals chocolate lava—not the fun kind.
- Serve It Right: This cake shines at room temperature. Straight out of the fridge, it’s too dense, and warm? Well, we already talked about the chocolate puddle situation.
Topping & Serving Ideas for Flourless Chocolate Cake
- Powdered Sugar: The easiest way to make this cake look fancy without lifting a finger. Dust it on top, and boom—instant elegance. Also great for hiding any cracks, because who’s perfect?
- Fresh Berries: Toss some raspberries, strawberries, or whatever berries you’ve got on top. They add a pop of color, a little tartness, and just enough “look how fancy I am” energy.
- Sugared Cranberries: During the holiday season, I love to make sugared cranberries, and I will do a bundle of 3 with a mint leaf, and it looks so dang cute!
- Whipped Cream: A big ol’ dollop of whipped cream takes this cake to dreamy levels. Go homemade if you’re feeling ambitious, or just grab the spray can—it’s not that serious.
- Chocolate Ganache: Want to go full chocolate overload? Drizzle a quick ganache over the top. It’s just melted chocolate and cream, but it’ll make people think you’re a professional pastry chef.
- Ice Cream: Vanilla, salted caramel, or even coffee ice cream on the side? Yes, please. Just don’t be surprised if it melts before you sit down—you’ll be too busy inhaling your cake.
- Citrus Zest: A sprinkle of orange or lemon zest adds a bright, fresh vibe that cuts through the chocolate like a pro. Bonus: it makes you seem very put-together.
- Sea Salt Flakes: A pinch of flaky sea salt on top gives that salty-sweet combo everyone secretly loves. Plus, it looks fancy enough for Instagram.
- Crushed Nuts: Sprinkle some toasted almonds, hazelnuts, or pecans for extra crunch. It’s the perfect excuse to say this cake has texture (as if anyone needs an excuse).
- Caramel Sauce: Drizzle caramel over the top or on the plate for a sweet, buttery addition. It’s indulgent, but so is this cake—lean into it.
- Espresso Dust: Sprinkle a little instant espresso powder on top, or serve it with an actual shot of espresso for the coffee lovers. You know who you are.
How to store 4 Ingredient Flourless Chocolate Cake
- Cake can be stored covered or in an airtight container at room temperature for up to 2 days or in the fridge for 3 days.
Freezing Your Flourless Chocolate Cake
- Cool It First: Let the cake cool completely before attempting to freeze it. Any warmth will create condensation, which can lead to freezer burn—not what we’re going for here.
- Wrap It Tight: Once cooled, wrap the cake tightly in plastic wrap, then add a layer of aluminum foil. Double wrapping keeps the cake protected from freezer odors and prevents it from drying out.
- Freeze Flat: Place the cake on a flat surface in the freezer to avoid any weird warping. If you’re freezing individual slices, lay them on a parchment-lined tray first, freeze until firm, then wrap them up individually.
- Thaw Gently: When you’re ready to enjoy, let the cake thaw in the fridge overnight. Bring it to room temperature before serving for the best texture and flavor.
- Shelf Life: The cake can be frozen for up to 3 months. After that, it’s still edible, but the texture might start to degrade—if it even lasts that long without being eaten.
Quick Recipe Help and Common Questions
Why is my cake soo dense?
It’s supposed to be dense, but if it feels like a chocolate brick, your eggs probably didn’t get whipped enough. Whip them until they double in size—seriously, don’t skimp. The eggs are the oomph here.
Why did my cake crack on top?
Cracks are basically a flourless cake’s signature look. If it bothers you, cover it with powdered sugar, whipped cream, or literally anything else. No one’s judging the cracks once they’re eating it.
Why is my cake gooey in the middle?
You might’ve pulled it out too soon. Check it with a toothpick—it should come out with some moist crumbs, not wet batter. If it’s underdone, throw it back in the oven for a few minutes (and yes, keep the water bath).
Why is my chocolate clumpy?
You probably overheated it. Chocolate is picky, so melt it in 30-second bursts and stir like it’s your job. If it’s too far gone, sorry—you’re starting over. (Pro tip: don’t walk away while microwaving chocolate.)
How do I know when it’s done?
The edges should be set, and the center should jiggle a little—like a cheesecake. If it’s firm all the way through, congrats, you’ve just overbaked it.
I want to hear from you!
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Flourless Chocolate Cake
Never Lose This Recipe—Email It to Yourself!
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Equipment
Ingredients
- 1 cup unsalted butter softened
- 16 ounces semi-sweet chocolate chips
- ½ teaspoon salt
- 8 large eggs room temperature
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line the inside of a 10-inch springform pan with parchment paper,cutting it to fit the shape of the pan. Wrap the outside of the pan in several layers of foil to prepare for the water bath and prevent leaks.
- In the bowl of a stand mixer equipped with the whisk attachment, whisk 8 large eggs room temperature eggs on high speed until they double in size. This should take about 5 minutes.
- Meanwhile, in a large, microwave-safe bowl, combine 1 cup (2 sticks) softened unsalted butter, 16 ounces semi-sweet chocolate chips, and ½ teaspoon salt.
- Heat the butter and chocolate mixture in the microwave in 30-second intervals, stirring well after each round. It should take about 1:30–2:00 minutes to melt completely into a smooth, pourable consistency. Stir thoroughly to ensure it’s fully combined. If it's pipping hot, let it cool so you don't scramble your eggs.
- Once the eggs are whipped, scoop about 1 cup of the whipped eggs into the melted chocolate mixture. Fold until well combined to temper the chocolate and avoid scrambling the eggs.
- Pour the chocolate mixture into the remaining whipped eggs in the stand mixer. Using a spatula, gently fold the mixture by hand until it’s fully combined. Be careful not to deflate the eggs.
- Pour the batter into the prepared springform pan.
- Place the springform pan into a 9×13 baking dish or high sided roasting pan. Pour enough hot water (not boiling) into the pan to create a 1-inch water bath around the springform pan.
- Bake in the preheated oven for 40–50 minutes, or until the center is set but still slightly jiggly.
- Remove the cake from the oven and the water bath. Allow it to cool completely. Once cooled, carefully remove the foil and release the springform pan.
- Serve with a dusting of powdered sugar and fresh fruits, if desired.
Notes
- Whip Those Eggs Like They Owe You Money: The eggs are the backbone of this cake, so whip them until they double in size and get all fluffy. A stand mixer will save your arms, but hey, a little muscle never hurt anyone.
- Melt Chocolate Like a Pro: Microwave the butter and chocolate in 30-second bursts, stirring between each round until it’s smooth as silk. And don’t skimp on the stirring—nobody wants chunks of unmelted chocolate in their cake.
- Ease Those Eggs In: Add the whipped eggs to the melted chocolate a little at a time, like you’re making peace with a temperamental toddler. Dumping them all in at once could turn your batter into scrambled eggs, and nobody needs that drama.
- Don’t Skip the Water Bath: I know, it’s annoying, but trust me—this is how you get a perfectly moist cake without burnt edges. Wrap your pan in foil, set it in the water, and let the magic happen.
- Cool Your Jets (and Your Cake): Let the cake cool completely before you even think about taking it out of the water bath or slicing it. Warm cake equals chocolate lava—not the fun kind.
- Serve It Right: This cake shines at room temperature. Straight out of the fridge, it’s too dense, and warm? Well, we already talked about the chocolate puddle situation.
Topping & Serving Ideas for Flourless Chocolate Cake
- Powdered Sugar: The easiest way to make this cake look fancy without lifting a finger. Dust it on top, and boom—instant elegance. Also great for hiding any cracks, because who’s perfect?
- Fresh Berries: Toss some raspberries, strawberries, or whatever berries you’ve got on top. They add a pop of color, a little tartness, and just enough “look how fancy I am” energy.
- Whipped Cream: A big ol’ dollop of whipped cream takes this cake to dreamy levels. Go homemade if you’re feeling ambitious, or just grab the spray can—it’s not that serious.
- Chocolate Ganache: Want to go full chocolate overload? Drizzle a quick ganache over the top. It’s just melted chocolate and cream, but it’ll make people think you’re a professional pastry chef.
- Ice Cream: Vanilla, salted caramel, or even coffee ice cream on the side? Yes, please. Just don’t be surprised if it melts before you sit down—you’ll be too busy inhaling your cake.
- Citrus Zest: A sprinkle of orange or lemon zest adds a bright, fresh vibe that cuts through the chocolate like a pro. Bonus: it makes you seem very put-together.
- Sea Salt Flakes: A pinch of flaky sea salt on top gives that salty-sweet combo everyone secretly loves. Plus, it looks fancy enough for Instagram.
- Crushed Nuts: Sprinkle some toasted almonds, hazelnuts, or pecans for extra crunch. It’s the perfect excuse to say this cake has texture (as if anyone needs an excuse).
- Caramel Sauce: Drizzle caramel over the top or on the plate for a sweet, buttery addition. It’s indulgent, but so is this cake—lean into it.
- Espresso Dust: Sprinkle a little instant espresso powder on top, or serve it with an actual shot of espresso for the coffee lovers. You know who you are.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
