This flourless chocolate cake is quick and easy to make. It has an intense chocolate flavor and a light, airy texture that almost melts in your mouth! If you want a delicious gluten-free dessert, this is the recipe for you!
Active time: 15 mins | Cooking time: 35 mins | Yield: 8-10
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Ingredients:
- 6 (separate the egg whites from the yolks)
- 1/2 cup (100g) Granulated or Caster Sugar
- 8oz (225g) Semi-Sweet Chocolate
- 1/3 cup (75g) Butter
- Cocoa powder, for dusting
Video:
- Butter the bottom and sides of a 9-inch round cake pan with removable bottom. Set aside.
- Preheat the oven to 350°F (180°C).
- Place chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Let it cool at room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, gradually adding sugar until glossy stiff peaks form. Set aside.
- Add the yolks to the melted chocolate and stir until well combined.
- Gently fold the egg whites into the chocolate mixture in three additions.
- Pour batter into the prepared pan and smooth the top.
- Bake until the cake is set in the center, 35 to 40 minutes.
- Let the cake cool at room temperature.
- Dust with cocoa powder and serve with a scoop of ice cream, if desired.
Click here to see how to make a No-Churn 3 Ingredient Ice Cream.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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Flourless Chocolate Cake
Prep time:
Cook time:
Total time:
Serves: 8-10
This flourless chocolate cake is quick and easy to make. It has an intense chocolate flavor and a light, airy texture that almost melts in your mouth! If you want a delicious gluten-free dessert, this is the recipe for you!
Ingredients
- 6 (separate the egg whites from the yolks)
- 1/2 cup (100g) Granulated or Caster Sugar
- 8oz (225g) Semi-Sweet Chocolate
- 1/3 cup (75g) Butter
- Cocoa powder, for dusting
Instructions
- Butter the bottom and sides of a 9-inch round cake pan with removable bottom. Set aside.
- Preheat the oven to 350°F (180°C).
- Place chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Let it cool at room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, gradually adding sugar until glossy stiff peaks form. Set aside.
- Add the yolks to the melted chocolate and stir until well combined.
- Gently fold the egg whites into the chocolate mixture in three additions.
- Pour batter into the prepared pan and smooth the top.
- Bake until the cake is set in the center, 35 to 40 minutes.
- Let the cake cool at room temperature.
- Dust with cocoa powder and serve with a scoop of ice cream, if desired.