3-Ingredient Flourless Chocolate Cake
This will impress people out of all proportion to how hard it is to make. Dense, fudgy, deeply chocolatey, naturally gluten-free, and genuinely better than most chocolate cakes that involve twelve ingredients. Three things. One bowl. The secret is letting it collapse properly.
What You Need
- 8oz dark chocolate (70%+), chopped
- 4 eggs
- 1/2 cup sugar
How to Make It
- 1
Preheat oven to 325°F. Grease and line an 8-inch round cake pan with parchment.
- 2
Melt chocolate in a heatproof bowl over simmering water, stirring until smooth. Let cool for 5 minutes.
- 3
Using a hand mixer or stand mixer, whisk eggs and sugar until pale, thick, and doubled in volume, about 4 minutes. Gently fold in the melted chocolate with a spatula in two additions — work carefully to keep as much air as possible. Pour into the prepared pan and bake 20–25 minutes until just set at the edges but still slightly wobbly in the center. Cool completely in the pan before slicing — it will sink slightly, which is correct. Serve with cream.
