3 Ingredient Flourless Chocolate Cake | Gluten-Free

A rich mousse chocolate cake with raspberries and chocolate ganache.

3 Ingredient Flourless Chocolate Cake | Gluten-Free

A simple 3 ingredient flourless chocolate cake made from just eggs, dark chocolate and butter! An irresistibly rich and fudgy mousse-style dessert cake that everyone will love.

5 from 20 votes

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Course: Dessert

Cuisine: Cake

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 300kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

8 eggs large
225 g unsalted butter
450 g dark cooking chocolate

Instructions

Conventional Method

Preheat the oven to 160 degrees celsius (fan-forced).
Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil.
Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).
Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size.
Break the chocolate into pieces and place into a microwave safe bowl. Chop the butter into chunks and add to the chocolate.
Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon). You can use a double-boiler on the stovetop if you prefer.
Gently fold ¼ of the egg mixture into the chocolate. Repeat 3 more times with the remaining egg mixture.
When the mixture is completely combined, pour it into the prepared springform tin.
Boil water and carefully pour it into the large baking tray until it covers ⅔ of the sides of the springform pan.
Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).
Remove the pan from the oven and set aside until the boiling water has cooled slightly.
When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.
Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave in the fridge overnight. Allow to come to room temperature before serving.
Before serving, carefully remove the cake from the springform tin and discard and baking paper. Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.

Thermomix Method

Preheat the oven to 160 degrees celsius (fan-forced).
Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil.
Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).
Insert the butterfly into the Thermomix bowl. Add the eggs and beat for 8 minutes on Speed 4, 37 degrees. Pour the eggs into a separate bowl and set aside.
Clean and dry the Thermomix bowl. Add the chocolate to the Thermomix and grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl.
Add the chopped butter and melt for 5 minutes on Speed 3, 50 degrees.
Using a rubber spatula, gently fold ¼ of the egg mixture into the chocolate mixture. Repeat 3 more times with the remaining egg mixture.
When the mixture is completely combined, pour it into the prepared springform tin.
Boil water and carefully pour it into the large baking tray until it covers ⅔ of the sides of the springform pan.
Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle). Remove the pan from the oven and set aside until the boiling water has cooled slightly.
When it’s safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.
Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave in the fridge overnight. Allow to come to room temperature before serving.
Before serving, carefully remove the cake from the springform tin and discard and baking paper. Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.

Notes

RECIPE NOTES & TIPS

Ingredients Info:

eggs – use large eggs (approximately 55g)
butter – use unsalted butter for this recipe
dark chocolate – use a good quality dark cooking chocolate (you can buy cooking chocolate from the baking section of the supermarket). I like Cadbury, Nestle or Lindt brands – but you can use any good quality brand you like. Note: cooking chocolate melts easier than regular chocolate making it a perfect option for this dessert.

More Recipe Tips

Bake the cake in a water bath – refer to my detailed tips in the post above. This ensures a very rich, moist and mousse-style dessert cake.

Only bake until the edges have set – don’t overcook this cake. Simply bake until the outside edges have set (the middle will continue to cook and set once removed from the oven).

Storing – this cake can be stored in the fridge for 1-2 days. Note: the cake will harden slightly in the fridge so allow to come to room temperature before serving.

Freezing – this cake can be frozen in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.

Serving suggestions – Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.

Nutrition