Name: 3-Ingredient Flourless Chocolate Cake
Cook time: 15 minutes
Total time: 50 minutes
Yield: Makes 1 (10-inch) cake
Ingredients: 1 cup (2 sticks) unsalted butter, plus more for pan; 8 large eggs; 16 ounces semisweet chocolate chips; 1/4 teaspoon fine sea salt; A 10"-diameter springform pan

Active Time
15 minutes
Total Time
50 minutes

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper). This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.

Ingredients

Makes 1 (10-inch) cake

1 cup (2 sticks) unsalted butter, plus more for pan

8 large eggs

16 ounces semisweet chocolate chips

1/4 teaspoon fine sea salt

Special Equipment

A 10"-diameter springform pan

Preparation

Step 1
Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
Step 2
Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
Step 3
Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
Step 4
Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
Step 5
Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
Step 6
Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.

Leave a Review

Reviews (32)

Terrible turned out as a chocolate omelet! DO NOT RECOMMEND
- Anonymous
- Australia
- 3/26/2022
How can the same recipe taste like a poopy sponge and be a total hit for guests? How can you trust a recipe that creates such divergent results? It is difficult to commit 8 eggs to such an uncertain result.
- Allison
- Richmond, VA
- 2/13/2022
can I use cocoa powder instead of chips? If so, how much cocoa?
- chocaholic
- 10/16/2021
It may not be entirely clear that the pan should be covered on the outside with a single piece of foil (with no tears). You could probably make it in another pan, such as a cheesecake pan if anyone has one of those anymore- you'd need to line the bottom, but it still might be difficult to get it out without damage.
- oldunc
- 3/26/2021
Made this last night. I covered the bottom with parchment and lined the bottom and sides with aluminum foil, but water still seeped through and soaked the parchment and the bottom of the cake. I was worried it would be a soggy mess, but after cooling in the refrigerator for about 8 hours, it turned out well! Very dense - definitely cut small slices. I made some caramel to drizzle on top.
- jen.peaslee3133
- Atlanta, GA
- 10/7/2020
Fantastic and easy recipe. Our “go to” recipe for chocolate dessert
- kenneth_ham
- 7/31/2020
It tasted like a poopy sponge, looked like a poopy sponge, smelled like a poopy sponge felt like a poopy sponge. It does not look appetizing, and would rather eat a poopy diaper than this. It’s sitting right in front of me and can not bear to look at it once more. Also. I think Gordon Ramsey would be ashamed of this recipe.
- Thiscakesux
- Canada
- 5/16/2020
Not very moist but tastes amazing
- Abhiviraj10
- Singapore
- 5/8/2020
Love this cake. Was a real hit at a dinner party. Have made it a few times
- kenneth_ham
- Boston
- 1/4/2020
My family HATED THIS CAKE! In the trash it goes!
- Daebke
- Big Island, Hawaii
- 10/21/2019
Followed the recipe exactly and it’s awful. Ended up throwing the entire thing away. Awful taste, zero texture. Felt like chewing a dirty sponge.
- Haas052811
- Ohio
- 4/20/2019
Has anyone made this with Lily chocolate chips? That would bring the carb count lower, but I wondered if it might need Swerve or Splenda to sweeten it a little then.
- Efirefly
- TN
- 4/2/2019
I added a sprinkle of Maldon sea salt flakes on top and espresso to the batter. It was quite a hit with my guests
- theresa54
- San Francisco
- 3/18/2019
Delicious taste and very nice texture--almost like a cheesecake texture. Soft. But, need to remember to invert cake and peel off parchment paper before cutting.
- Anonymous
- upstate NY
- 3/4/2019
This was a great cake. It turned out great, more like a brownie than a cake. The carb count isn't that high which is great if you are on a low-carb diet. We have made it twice already. I did divide the cake into two 8 inch pans instead of the spring pan it recommends.
- aaangie
- Cincinnati
- 1/31/2019