Gluten Free 3-Ingredient Flourless Chocolate Cake
A rich, fluffy dairy-free chocolate cake made with eggs, butter, and chocolate. Baked in a water bath for a silky texture, it's gluten-free and packed with intense cocoa flavor.
Ingredients
- 8 large cold eggs
- 1 pound (450g) coarsely chopped dark or semisweet chocolate
- 1 cup (2 sticks) salted butter, cut into 16 pieces
Instructions
- Adjust oven rack to lower-middle position. Preheat oven to 325°F.
- Line an 8-inch springform pan with parchment paper and grease sides. Wrap in double layers of foil for water bath.
- Bring a kettle of water to boil and set aside.
- In a double boiler or microwave-safe bowl, melt chocolate and butter until smooth. Remove from heat and cool slightly.
- Fit stand mixer with whisk attachment. Beat cold eggs at high speed until volume doubles (5 minutes).
- Using a spatula, gently fold egg foam into the warm chocolate mixture until no streaks remain.
- Pour batter into prepared springform pan. Place in a roasting pan and surround with hot water (water bath).
- Bake 35–40 minutes, avoiding overbaking. Refrigerate cake for 1 hour before slicing.
Notes
For a vegan option: substitute 16 oz unsweetened applesauce with 1 tbsp baking soda.
To make lactose-free: use dairy-free margarine instead of butter.
Avoid overheating chocolate during melting to prevent seizing.
Secure springform pan tightly with foil to prevent water leakage.
Store leftover cake covered in the refrigerator for up to 3 days.
To make lactose-free: use dairy-free margarine instead of butter.
Avoid overheating chocolate during melting to prevent seizing.
Secure springform pan tightly with foil to prevent water leakage.
Store leftover cake covered in the refrigerator for up to 3 days.