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A slice of rich, 4-ingredient flourless chocolate cake is garnished with a fresh raspberry and a dusting of powdered sugar. The slice sits on parchment paper, while the rest of the indulgent cake rests invitingly on a wooden board in the background.

4 Ingredient Flourless Chocolate Cake

Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 inch cake
Author Nathalie Brown

Ingredients

  • 1 cup unsalted butter softened
  • 16 oz semi-sweet chocolate chips
  • ½ tsp salt
  • 8 eggs
  • Powdered sugar for dusting (optional)

Instructions

  1. 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.
  2. In the bowl of a stand mixer, whisk the eggs until doubled in size, about 5 minutes.
  3. Meanwhile, in a large microwavable bowl, combine the butter, chocolate chips and salt.

  4. 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.

  5. Once the eggs are ready, scoop about one cup’s worth of the eggs into the chocolate. Mix well.
  6. Pour the chocolate mixture into the bowl of the stand mixer and fold gently by hand until the mixture is combined.
  7. Pour the batter into the prepared pan.
  8. Place the baking pan into a larger roasting pan and fill with enough water to create a 1-inch water bath.
  9. Bake in the preheated oven for approximately 40-50 minutes or until the center is set.
  10. Allow to cool completely before removing from the water bath.
  11. 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.