• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Cake

Published: Feb 10, 2016 · Modified: May 16, 2022 by Kathy

Flourless Chocolate Cake (Four Ingredient)

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

A wedge of a chocolate dessert with raspberries.

A rich and delicious flourless chocolate cake is naturally gluten free. One bite of this rich fudgy chocolate dessert will have you swooning for more!

Made with just four simple ingredients!

A slice of chocolate cake topped with powdered sugar and raspberries.

Rich and delicious chocolate cake

When you need a cake that's full of chocolate and is rich and delicious, this flourless chocolate cake is for you.

This cake is made with just four simple ingredients and the process isn't difficult, but it does take a few crucial steps to make this cake. You'll first separate the eggs and white the whites to stiff peaks.

The beaten egg whites are what give the cake its lift and body. They are gently folded into your chocolate mixture.

This cake is baked in a low temperature oven in a water bath, like you would cook a cheesecake. This helps keep the cake moist and prevents the top from cracking.

The steps may sound a little intimidating, but this really isn't a difficult cake to make. Just read through all the instructions before beginning and then follow them step by step while you're baking.

This flourless chocolate cake doesn't need any sort of frosting or fancy topping. Just sprinkle a bit of powdered sugar and add some fresh berries. You could serve with a dollop of whipped cream too.

You just need a small slice of this cake to satisfy your chocolate cravings.

Ingredients

Ingredients for making a cake.

You only need four ingredients to make this cake!

  • Bittersweet chocolate - Can also use a mixture of bittersweet and semisweet chocolate. Do not use unsweetened chocolate.
  • Butter - I use salted butter
  • Eggs
  • Sugar

Step by step directions

  • Line an 8 inch round cake pan with parchment paper. Spray the paper and the sides of the pan with nonstick cooking spray.
  • Place a metal baking dish, large enough to hold the cake pan, in the oven and fill with 1 inch of hot water.
  • Preheat oven to 325°F.

Melt chocolate

  • Place small pieces of chocolate and slices of butter in a large bowl.
  • Melt chocolate in microwave. Heat for 30 seconds at a time until butter begins to melt.
  • Stir well until chocolate is fully melted. You may need to return to microwave and heat for 30 seconds again, until chocolate is fully melted. Don't heat longer than 30 seconds so you don't burn your chocolate.
  • Set mixture aside and let it cool while you prepare the eggs
Butter and chocolate in a mixing bowl.
Chocolate and butter melting in a bowl.

Prepare the eggs

  • Separate eggs being careful not to get any yolk in the egg whites.
  • Place egg whites in a mixing bowl and mix with a whisk until stiff peaks are formed.
Separating eggs in bowls.
Stiff beaten egg whites.

Mix the batter

  • Once chocolate mixture has cooled (can still be warm, but not hot), add sugar and a pinch of salt
  • Stir in egg yolks
  • Gently fold in egg whites
Mixing egg yolks into chocolate mixture.
Folding egg whites into batter.

Bake the cake

  • Pour batter into prepared cake pan.
  • Place cake in oven in the center of the pan with hot water. Be careful to not get any water into the batter.
  • Bake for 30-35 minutes.
Cake in oven in a water bath.

Testing the cake

  • Gently touch top of cake with your finger. If the cake is jiggly, cook for an additional 3-5 minutes.
  • Testing the cake for doneness is different than any other cake.
    • A toothpick inserted in the center will be very moist and does not determine if the cake is done
    • The sides of the cake will still be touching the cake pan. The sides pull away while the cake is cooling, but not while still in the oven. If you cook until the sides are pulling away, the cake will be overcooked!

Serving the cake

  • Once cake is fully cooled, run a knife around the cake pan.
  • Place a hand on the top of the cake and invert cake pan.
  • Remove parchment paper and place cake on a cake plate.
  • Dust with powdered sugar and add fresh raspberries or strawberries. A bit of fresh mint can also be added for garnish.
  • A drizzle of homemade raspberry sauce would also be delicious!
A flourless chocolate cake on a cake stand.

Recipe tips

  • When adding beaten egg whites, fold in carefully so you don't deflate the egg whites.
  • Be certain all egg whites are fully incorporated into chocolate mixture. Just keep folding until everything is mixed well.
  • Be certain to use parchment paper in your cake pan. This will ensure your cake can easily be removed from the pan. I usually spray a bit of nonstick spray in the bottom of my cake pan and then add the parchment paper. Then I spray the parchment paper and the sides of the pan.
  • To make a perfect size parchment paper, lay the cake pan on top of the paper and trace the bottom of the pan with a pencil onto the paper. Then cut out a perfectly formed circle.

Frequently asked questions

Can I make flourless chocolate cake ahead of time?

You can make this cake up to one day ahead of time. Once the cake is fully cool, remove from cake pan and place on a cake plate. Cover with plastic wrap and refrigerate.

To serve, remove from refrigerator and remove plastic wrap. Allow cake to come to room temperature then dust with powdered sugar and add berries.

What type of chocolate can I use?

This recipe calls for bittersweet chocolate. However a combination of bittersweet and semisweet chocolate can also be used.

Do not use unsweetened chocolate in this recipe.

A slice of chocolate cake with raspberries.

More delicious desserts

  • Chocolate Meringue Cookies - these light cookies are also gluten free
  • Chocolate Mayonnaise Cupcakes
  • Chocolate Walnut Tart
  • Strawberry Swiss Roll Cake

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious, homemade dessert recipes!

  • A slice of Rhubarb Coffee Cake on a small white plate.
    Rhubarb Coffee Cake
  • A slice of chocolate layer cake with the end piece sliced off with a fork.
    Chocolate Layer Cake
  • Chocolate Ganache with cocoa powder swirled on a layered cake.
    Chocolate Ganache
  • Brownie peanut butter cups stacked on a counter.
    Brownie Peanut Butter Cups
A slice of chocolate cake topped with powdered sugar and raspberries.

Flourless Chocolate Cake

Kathy Berget
Rich, decadent chocolate cake
5 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 10 people
Calories 221 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Parchment paper
  • Cooling Rack
  • 8 inch cake pan
Prevent your screen from going dark

Ingredients
  

  • 8 ounces bittersweet chocolate (broken into small pieces)
  • 8 tablespoons butter (salted butter)
  • 5 eggs (separated)
  • 2 tablespoons sugar
  • 1 pinch salt

Instructions
 

Preheat Oven

  • Line an 8 inch cake pan with parchment paper on the bottom. Spray sides and paper with nonstick spray.
  • Place a metal baking dish, large enough to hold the cake pan, in the oven and fill with 1 inch of hot water.Preheat oven to 325°F.

Melt Chocolate

  • Place chocolate and butter in a large microwave safe bowl.
    8 ounces bittersweet chocolate, 8 tablespoons butter
  • Microwave for 30 seconds at a time. Stir and reheat in microwave until completely melted. Be careful not to burn chocolate.
  • Set aside to cool.

Cake Batter

  • Beat egg whites to a stiff peaks. 
    5 eggs
  • Mix sugar and a pinch of salt into chocolate mixture.
    2 tablespoons sugar, 1 pinch salt
  • Mix egg yolk to chocolate mixture.
  • Gently fold in egg whites.
  • Pour cake mixture into prepared cake pan.
  • Place in oven in center of prepared roasting pan with water.
  • Bake at 325 degrees for 30 -35 minutes. Gently touch top of cake with your finger. If the cake is jiggly, cook for an additional 3-5 minutes.
  • Fully cool cake in cake pan on a baking rack.
  • Run a knife around sides of cake. Place hand on top of cake and invert cake pan. Remove parchment and place cake on a cake plate.
  • Dust with powdered sugar just before serving.

Notes

  • When adding beaten egg whites, fold in carefully so you don't deflate the egg whites.
  • Be certain all egg whites are fully incorporated into chocolate mixture. Just keep folding until everything is mixed well.
  • Be certain to use parchment paper in your cake pan. This will ensure your cake can easily be removed from the pan. I usually spray a bit of nonstick spray in the bottom of my cake pan and then add the parchment paper. Then I spray the parchment paper and the sides of the pan.
  • To make a perfect size parchment paper, lay the cake pan on top of the paper and trace the bottom of the pan with a pencil onto the paper. Then cut out a perfectly formed circle.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1sliceCalories: 221kcalCarbohydrates: 14gProtein: 1gFat: 17gSaturated Fat: 10gCholesterol: 27mgSodium: 82mgPotassium: 128mgFiber: 1gSugar: 10gVitamin A: 290IUCalcium: 17mgIron: 1.4mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Joy of Cooking

More Cake

  • A slice of lemon poke cake on a small white plate.
    Lemon Poke Cake
  • A lemon bundt cake on a white cake plate.
    Lemon Bundt Cake
  • A stack of slices of orange pound cake topped with a glaze.
    Orange Pound Cake
  • Oreo cupcakes topped with a swirl of frosting.
    Oreo Cupcakes

Reader Interactions

Comments

  1. Ann says

    May 16, 2022 at 2:45 pm

    Can this cake be made with a sugar substitute?

    Reply
    • Kathy says

      May 17, 2022 at 5:47 am

      Hi Ann,
      I have not tried using a sugar substitute. However, since this only uses 2 tablespoons of sugar I believe it can be eliminated. The chocolate used is sweetened and should be enough. I'd give that a try.
      Enjoy and let me know how it turns out!
      Kathy 🙂

      Reply
  2. Kitty says

    February 13, 2017 at 7:22 pm

    This looks so decadent! Definitely needing some chocolate right now. Chocolate makes up for the lack of February sunlight, right?

    Reply
    • Kathy says

      February 13, 2017 at 7:48 pm

      Chocolate is the cure for just about everything...including the lack of sunlight! 🙂

      Reply
  3. Christine says

    February 13, 2017 at 4:28 am

    I could go for a piece of this cake with a glass of wine right now!

    Reply
  4. Monica says

    February 11, 2017 at 5:27 am

    Mmm...I always love a simple yet decadent dessert! Can't wait to try this!

    Reply
    • Kathy says

      February 12, 2017 at 4:52 am

      It is very decadent! Enjoy!!!

      Reply
  5. Nicoletta @sugarlovespices says

    February 07, 2017 at 8:41 am

    Love flourless chocolate cakes, so rich and decadent! And I'm with you on celebrating Valentine's Day at home with a beautiful dinner and a gorgeous dessert like this one!

    Reply
  6. Anu - My Ginger Garlic Kitchen says

    February 13, 2016 at 1:47 am

    Love how beautiful this cake has turned out, and also love the fact it is made with only 4 ingredients. WOW!

    Reply
    • Kathy says

      February 13, 2016 at 5:50 am

      Just delicious chocolate!

      Reply
  7. Melanie @ Melanie Cooks says

    February 12, 2016 at 12:03 pm

    5 stars
    Flourless chocolate cake is one of my favorite desserts! I love how this recipe only has 4 ingredients - simple is best! Your cake looks amazing - so rich and chocolaty!

    Reply
    • Kathy says

      February 13, 2016 at 5:51 am

      It is very rich and chocolaty!

      Reply
  8. Nicole @ Young, Broke and Hungry says

    February 12, 2016 at 9:30 am

    As a chocolate lover, I can't deny myself a piece of rich flourless chocolate cake.

    Reply
    • Kathy says

      February 13, 2016 at 5:52 am

      I am with no...no will power at all when it comes to chocolate.

      Reply
  9. karrie @ Tasty Ever After says

    February 12, 2016 at 6:04 am

    5 stars
    Chocolate, butter, sugar, and eggs...do we need anything more in life than these 4 ingredients? No, I don't think so. lol! Dark chocolate and me are BFFs and I luv flourless cakes. This recipe is so easy that I could make it (and eat it) every day. Plus it healthy because no flour, right? 😉

    Reply
    • Kathy says

      February 13, 2016 at 5:52 am

      Ummmm.....Yes! Totally healthy 🙂

      Reply
  10. Kalee @ The Crowded Table says

    February 11, 2016 at 3:08 pm

    I love that this recipe only has a few ingredients, no run to the store necessary! I've had a week full of sick kiddos, so I have planning NOTHING for Valentine's Day. This recipe will be perfect! 🙂

    Reply
    • Kathy says

      February 13, 2016 at 5:53 am

      I hope the kiddos feel better. You defiantly need this cake as a bit of a pick-me-up!

      Reply
  11. Cheyanne @ No Spoon Necessary says

    February 11, 2016 at 10:41 am

    We don't have anything planned yet, but I agree it should include this cake! Flourless chocolate cake is such a classic and yours looks perfect, Kathy! I know my husband would probably be fine with eating just this for dinner! Cheers, friend - to a beautiful Valentine's Day!

    Reply
    • Kathy says

      February 13, 2016 at 5:54 am

      Your Valentine's Day could be fairly easy if all you served him was this cake!

      Reply
  12. Amanda says

    February 11, 2016 at 9:03 am

    This looks so good, and definitely rich! ?. When it comes to chocolate desserts, I always think the richer the better. I think this would cure any chocolate cravings!

    Reply
    • Kathy says

      February 13, 2016 at 5:55 am

      Cures any chocolate cravings, but then I crave just one more slice of flourless chocolate cake!

      Reply
  13. David @ Spiced says

    February 11, 2016 at 5:43 am

    This sounds like it's right up my alley! Who needs the flour? It just gets in the way of more chocolate! 🙂 Seriously, though, I would love a slice of this cake for dessert tonight!

    Reply
  14. Mary Ann | The Beach House Kitchen says

    February 11, 2016 at 5:08 am

    So easy and so few ingredients is a win-win in my book Kathy! Love this!

    Reply
    • Kathy says

      February 13, 2016 at 5:55 am

      It is a winner for me....so yummy!

      Reply
  15. Laura ~ Raise Your Garden says

    February 11, 2016 at 4:25 am

    This looks incredibly easy! I need to make several cakes this week for my daughters birthday parties. Looks like this is making the list!!! She my Valentine's Day Love, (almost a named her Valentine until husband vetoed that!) But I can still make her this cake. She's my big chocolate girl.

    Reply
    • Kathy says

      February 11, 2016 at 4:47 am

      What a great Valentine's gift...it's no wonder she loves chocolate! Wish her a Happy Birthday!

      Reply
  16. Adina says

    February 10, 2016 at 11:43 pm

    Wow! Just four ingredients, so simple and so good looking!

    Reply
    • Kathy says

      February 11, 2016 at 4:47 am

      And sooooo chocolaty!

      Reply
  17. Summer says

    February 10, 2016 at 10:58 am

    This would be perfect for supper tonight ♥

    summerdaisy.net

    Reply
  18. Kennedy Cole says

    February 10, 2016 at 6:35 am

    5 stars
    I could definitely go for a slice of this right now! Thanks for sharing this chocolate delight! 😀

    Reply
    • Kathy says

      February 13, 2016 at 5:56 am

      I could use another slice too! 🙂

      Reply
5 from 8 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.