Flourless Chocolate Cake (4 ingredients!)

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Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.

Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.Flourless Chocolate Cake is enough of a description to sell me on this recipe, but the fact that it is only 4 ingredients and no stand mixer to clean makes it a total no brainer. This cake isn’t like your normal cake from a box mix with icing, it is more like a cross between fudge and ganache with the texture of cheesecake.

With something so rich I find a small slice is usually plenty and the best part is that leftovers are just as good. This cake not only doesn’t go stale but the silky texture of it is completely transformed in the fridge to a firm, dense texture that is just addicting.

Looking for something to kick it up a bit? Here are some optional topping ideas:

  • Chopped berries or your favorite fruit.
  • A tropical twist with toasted coconut flakes and chopped mango.
  • Fruit sauces like the strawberry sauce I made for my Banana Split Ice Cream Burgers.
  • Whipped cream with chocolate shavings.
  • Whipped coconut cream.
  • Ice cream or sorbet, like my 3 Ingredient Strawberry Sorbet.
  • Peanut butter! But put it in a little bowl and microwave it for 15-20 seconds so it is runny.
  • Caramel Sauce like my Salted Caramel Sauce.

For Passover: If you are enjoying a dairy meal, this cake will fit right in as is. If you are having a meat meal, you’ll need to swap out margarine and non dairy chocolate for the butter and chocolate.

I’m also hoping to have a couple more Passover recipes for you all in the next few weeks. I haven’t been well versed in Passover for most of my life but about five years ago I was given the title Balabusta by my husband’s grandmother. At first I thought she was calling me a ball buster ? but it turned out to be a totally sweet compliment meaning I was a good homemaker and cook.

I made this recipe for her and she would always hold her fingers almost completely together and say “I’ll take the tiniest slice” which was never where it ended so this recipe always makes me smile now and has become a family tradition.

Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.


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Flourless Chocolate Cake (4 ingredients!)

  • Yield: 16 servings
  • Course: Dessert
  • Cuisine: American
Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.


  • 12 ounces dark chocolate , semisweet, milk or bittersweet can be used too (whichever you prefer)
  • 2 sticks butter , cut into pieces
  • 5 large eggs , room temperature
  • 1 1/4 cups sugar


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Pre-heat the oven to 350 degrees.
  2. Add 1 inch of hot water to a pan with at least two inch sides that is larger than your springform pan. (I use a 10-inch springform pan.)
  3. Add the chocolate and butter to a microwave safe bowl.
  4. Microwave for 30 seconds, in three intervals (wait a minute or so before each one) but don't mix.
  5. Let sit for one minute, then stir the butter and chocolate until smooth.
  6. In a larger second bowl, mix the eggs and sugar with a whisk.
  7. Make sure the chocolate is not too hot or wait another minute or two.
  8. Whisk in the chocolate into the egg mixture slowly until fully combined.
  9. Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.
  10. Add the batter, cover the top with foil and put it in your pan with water.
  11. Bake in a water bath for 75 minutes.
  12. Remove from oven and from water bath.
  13. Uncover and let cool completely.

Nutrition Information

Yield: 16 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.
Flourless Chocolate Cake with just 4 ingredients and 5 minutes of prep time. Perfect for Passover, Easter or anytime you want the richest, easiest cake.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Oh my goodness, this looks delicious. I love that it is flourless and you gave the option of cutting out dairy. Thanks so much for sharing. I am pinning for later.

  2. Yum, that does sound good. I’m all for anything chocolate, but I can’t believe how easy this one is to make. With only 4 ingredients, I might not even forget something at the store.

  3. That. Looks. Decadent! I don’t think I’ve ever had a flourless cake. I’d be happy to start off trying this one. How can you go wrong with only 4 ingredients? lol

  4. Man, that looks incredible all by itself. But your list of topping suggestions make it even more amazing. I think I’m going to try peanut butter first.

  5. This looks completely amazing. I think I’ll be giving this a shot on my next day off, assuming I have all the ingredients on hand. It will make the perfect surprise for my wife when she gets home from school.

  6. What a cute story about your hubby’s grandmother. Mine also always asked for “a small slice” and then well, you know the rest. I think that if this easy and decadent dessert was on our table, there would be no “I’ll have a small slice” comments at all!

  7. I just made this cake, the flavor is amazing! It seemed really gooey after 75 minutes, so I left it in for an extra 10 in the water bath (it was very very jiggly on top, and not even remotely set in the center, I used a 9″ pan as I don’t have a 10″). After I took it out, the toothpick still came out with chocolate on it, but didn’t look gooey like the first time I checked. After allowing it to cool for 3-4h, we cut into it, and the center is like molten chocolate cake. I just put it into the fridge to see if it will firm up, does anyone have any suggestions as to what may have gone wrong, I was expecting a more solid fudge like cake texture, similar to other flourless chocolate cakes I’ve had. I’m wondering if I needed to bake it longer or if anyone else had similar experiences.

    1. Okay, so you had a waterbath, right temp and covered with foil, you baked it for 85 minutes and still liquidy in the center? Hmm. I wouldn’t think that the 1 inch difference would take more than an additional 10. Have you tested your oven temperature? Perhaps your oven is running a bit cooler than you think? It wouldn’t hurt to leave it in until the middle were to cook longer (if you try the recipe again) but I’ve never had it need more than 75 minutes.

      1. Thanks Sabrina! I will check my oven and see if it is reaching and maintaining the expected temperature. After refrigerating the cake for a few hours, it did solidify to cut solid pieces (as opposed to the molten center I initially had). I will definitely be making this again, it is really easy and SO good.

        1. No problem, I’m so glad it firmed up for you and that you loved the flavor! It is one of the easiest desserts in my rotation but doesn’t taste like it.

    1. I wouldn’t recommend it without egg, there needs to be a binder. You can try vegan egg substitutes but I’ve never used them in this recipe.

  8. Do I keep the cake in the spring form pan and refrigerate till ready to serve and unmold it in order to serve it? I will be taking it to a seder so I would be making it the day before.

  9. Sounds wonderful and easy. I’ve had issues when melting chocolate for other record. Did you use chocolate chips or some type of baking chocolate?

    1. You added the cream and chips to the microwave and the chips didn’t melt? Did you let it sit for a minute before starting to stir? I use Guittard chocolate disks but I have also use chocolate chips. If you would like to trouble shoot you can totally email me at contact @ dinnerthendessert.com

      1. Hi Sabrina and thank you so much for your response. I decided to post here in case anyone else has had this problem. I have tried in the past to melt chocolate chips in the microwave and they have come out (for lack of a better word) gloopy (kind of stuck together) I don’t know that I have used butter so maybe that is the trick. I am really excited to make this to take to Sedar on Friday night so I’m hoping following your directions above will help. In your response you said “Cream” and chips. I’m guessing you meant butter?? Thank you so much and I’ll report back

        1. Yes, sorry I was typing late! Butter. The thing about the melting in the microwave is a good solid minute should do it but if you think your microwave is a bit on the weaker side maybe give it an additional ten seconds. Then give the chocolate a minute or so to let the heat of the bowl and butter melt through the chips. Good luck, let me know how it goes. 🙂 Happy Passover!

          1. Reporting back. . the melting went FABULOUS!! Just took it out of the oven seems to be perfectly set. Just a little chocolate on the toothpick which I would expect. Won’t be tasting it until tomorrow night but so far so good. THANK YOU!!!!

          2. The cake was AMAZING!! Came out perfect and was enjoyed by all. There is a local restaurant that has a similar cake that the whole family LOVES! I think they just lost that part of our business 🙂 🙂 Thank you!!!!

          3. Fantastic!! So glad you enjoyed it! Sorry to the restaurant haha, but so glad you can now create it at home whenever you want!

  10. Mine is in the oven right now. Just checked at the 75 min point, but it is still soupy. Going to let it go at least another 15 min. I think if I had added boiling water to the bath it would have cooked faster?

    1. Sorry I got back to you so late – I hope it still turned out well. But yes, you answered your own question – the amount of time it takes your oven to heat up non-boiling water is going to add a significant amount to the cook time.

  11. So I had this in for 75 minutes at 350 and it was soup, so it went in for another 45 minutes and is still soup 🙁
    I really hope this sets up in the fridge overnight or I just might cry in the morning!

    1. So sorry, this comment got snared in the spam filter! How did it turn out? I am pretty shocked you baked for 2 solid hours and it was still soupy! Would love to hear the results at the end of the day, no one wants all that delicious chocolate, butter and sugar to go to waste!

  12. Amazing cake! I followed recipe exactly – however used a 9 inch springform pan instead of 10 inch. Super rich yet incredibly delicious.

    1. This cake is so rich and if you chill it in the fridge you can slice it into little handheld slices and snack away (not that I have ever done that before). So glad you enjoyed it!

  13. Hi, I don’t have a springform pan. I only have a glass pie pan or 8×8 glass pan. Would this work too? I read you could line it with parchment paper. Would cooking time vary?

    1. Yes, just make sure to line the pan with parchment paper, so you can gently lift the cake out when it’s done. Leave a good length hanging out of the pan to make it easier to lift. If you’re using a square pan line it with two layers, one in each direction.

  14. Thanks for a flourless cake with no nut meal, Sabrina! I have friends who are allergic to nuts so this will be a perfect recipe to have. I may make it for my Seder in a week, too. Yum, and easy! I’ve got Earth Balance to sub for the butter to make it non-dairy. (Normally I don’t care, but on Passsover I prefer to be more kosher!)

    1. Melissa, that is a very good question, but not one I know the answer to. I am starting a site for weight loss recipes but just Weight Watchers ones so I don’t have data on baking with Stevia. My apologies.

  15. I wonder if semi sweet chocolate would work? Can’t go to the store till tomorrow and I want this now! Lol. Looks so good! … Grr I’ll be patient and wait. Lol

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  16. Just made this recipe for a guten intolerant friend, turned out so well and was a big hit. Had to cook it longer though but I have a terrible old oven.For Australian measurements used 250g of butter and 350g of dark chocolate. Used the left over chocolate to grate over the top. Also I couldn’t find the wisk so used a light beater for a couple of seconds. It worked great.Very rich so really need cream to break it up 

    Rating: 5