This 4 ingredient chocolate cake recipe takes me straight back to my childhood in France, where flourless chocolate cakes were a staple at family gatherings.
The thick, moist texture and deep chocolate flavor feel so decadent, making it the perfect treat for chocolate lovers, especially for Valentine’s Day parties.
While it’s not my pick for a chocolate birthday cake, I’ve got another amazing recipe for that, this is the go-to dessert for a dinner party, a baby shower, a Galentine party, or an elegant tea.
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With no flour, it’s naturally gluten-free and almost keto-friendly (if you’re swapping in bittersweet chocolate for the semi-sweet chocolate chips).
I love using chocolate chips because they’re pantry staples, but good quality baking chocolate works beautifully, too.
Serve it with fresh berries or a scoop of vanilla ice cream, and you’ve got a show-stopping finale to any meal.
This flourless cake is an easy, crowd-pleasing masterpiece for special occasions or simply treating yourself.
Difficulty: Easy
Prep time: 10 minutes
Bake time: 40-50 minutes
Servings: 10-inch cake
The 4 Ingredients for Your Chocolate Cake
If you’re out of semi-sweet chocolate chips, feel free to substitute with bittersweet chocolate or even dark chocolate for a richer flavor. To make it sugar-free, opt for sugar-free chocolate chips or baking chocolate.
- 1 cup unsalted butter, softened
- 16 oz semi-sweet chocolate chips
- ½ teaspoon salt
- 8 large eggs, at room temperature
- Powdered sugar, for dusting (optional)
Flourless Chocolate Cake Recipe Directions
- Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper and press to fit. Wrap the sides of the springform pan with a layer of aluminum foil to prepare for the hot water bath during baking.
- In the bowl of a stand mixer with the whisk attachment, whisk the eggs on medium-high speed until they form whipped eggs and double in volume, about 5 minutes.
- Meanwhile, place the unsalted butter, semi-sweet chocolate chips, and salt in a large microwave-safe bowl or large heatproof bowl. Melt the mixture in 30-second intervals, stirring well after each, until smooth and pour-able. This should take about 1:30-2:00 minutes. Alternatively, use a double boiler for melting.
- Gently fold one cup of the whipped eggs into the melted chocolate mixture and mix well.
- Then, pour the chocolate mixture into the bowl of the stand mixer with the remaining eggs. Use a rubber spatula to fold the batter gently until no streaks of egg remain.
- Pour the batter into the prepared pan.
- Place the baking pan into a larger roasting pan and fill with enough water to create a 1-inch water bath.
- Bake for 40-50 minutes, or until the edges of the pan are set and the center is firm.
- Remove from the oven and let the cake cool completely in the water bath before removing the foil and transferring to a wire rack.
- Dust the cooled cake with powdered sugar, if desired, and serve with fresh fruit like raspberries or a drizzle of caramel sauce for extra indulgence.
Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for 3 days. Cover with plastic wrap to maintain its moist texture.
More Delicious Desserts to Try
Explore these delectable dessert recipes that will satisfy your sweet tooth and impress your guests.
- Authentic French Chocolate Truffle Recipe – Rich, melt-in-your-mouth chocolate goodness that will make you feel like a Parisian chocolatier.
- How to Make a Caramel Sauce – Easy Recipe – Drizzle, dip, or devour—this foolproof caramel sauce makes everything better!
- Super Moist Chocolate Cake Recipe from Scratch – The ultimate chocolate lover’s dream—moist, rich, and oh-so-chocolaty.
- 33 Easy Party Desserts – Quick, fun, and absolutely delicious—perfect for making any gathering a little sweeter.
- Strawberry Crunch Cookies – A sweet pink treat great for spring.
FAQs
Can I use baking chocolate instead of chocolate chips?
Absolutely! If you have good quality baking chocolate, it works wonderfully. Just make sure to chop it into small pieces for even melting.
Do I need a stand mixer for this recipe?
While a stand mixer with a whisk attachment makes whipping the eggs easier, a hand mixer on medium-high speed will also do the trick.
How do I prepare the pan for the water bath?
Wrap the sides of the springform pan tightly with a layer of aluminum foil to prevent water from seeping in during the baking process.
Can I make this cake sugar-free?
Yes! Use bittersweet chocolate or a sugar-free dark chocolate with monk fruit for a keto-friendly version. Just ensure the chocolate you choose has no added sugar.
What’s the best way to serve this cake?
This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For extra indulgence, try a drizzle of caramel sauce.
How do I store leftovers?
Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for 3 days. Wrap it tightly with plastic wrap to maintain its moist texture.
But this cake’s delicious! So any cake that survived day 1 will likely never make it through day 2. It is the perfect “Oh my gosh, we’re eating cake for breakfast kind of a morning”
Can I make this cake ahead of time?
Yes, this cake holds up beautifully when made a day ahead. Let it cool completely, wrap it in plastic wrap, and store it in the fridge or the counter until ready to serve.
4 Ingredient Flourless Chocolate Cake
Ingredients
- 1 cup unsalted butter softened
- 16 oz semi-sweet chocolate chips
- ½ tsp salt
- 8 eggs
- Powdered sugar for dusting (optional)
Instructions
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Preheat the oven to 350 degrees. Line a 10 inch springform pan with parchment on the inside, pressing it to shape to the pan. On the outside, line several layers of foil to prepare for the water bath during baking.
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In the bowl of a stand mixer, whisk the eggs until doubled in size, about 5 minutes.
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Meanwhile, in a large microwavable bowl, combine the butter, chocolate chips and salt.
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Heat for 30 seconds at a time and stir well between each interval. Should take about 1:30-2:00 minutes for the mixture to melt into a smooth, pourable consistency. Stir well.
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Once the eggs are ready, scoop about one cup’s worth of the eggs into the chocolate. Mix well.
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Pour the chocolate mixture into the bowl of the stand mixer and fold gently by hand until the mixture is combined.
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Pour the batter into the prepared pan.
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Place the baking pan into a larger roasting pan and fill with enough water to create a 1-inch water bath.
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Bake in the preheated oven for approximately 40-50 minutes or until the center is set.
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Allow to cool completely before removing from the water bath.
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Serve with a dusting of powdered sugar and fresh fruits, optional.
Recipe Notes
Storage: 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.
Enjoy this decadent flourless chocolate. Perfect for dinner parties or any special occasion that calls for a rich, chocolatey treat!
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