Flourless Chocolate Cake (4 ingredients!)

12 Servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Flourless Chocolate Cake is a fudgy chocolate cake made with just 4 ingredients and just 5 minutes of work before it goes in the oven! The easiest impressive cake you’ll ever make!

We have all your favorite classic dessert cakes on the site including Chocolate Cake, Vanilla Cake, Yellow Cake, Red Velvet Cake and even Oreo Cake but this is our only flourless cake and I promise it is the only one you’ll ever need!

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 Recipe

Flourless Chocolate Cake (Flourless Chocolate Torte) 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 chocolate cake from a box mix (check out my box mix hack!) with icing, it is more like a cross between fudge and ganache with the texture of cheesecake. It is flour free and nut free (no almond flour in this recipe!) and all the texture of the cake comes from the fudgy combination of egg, chocolate and sugar baking into a solid yet creamy chocolate ganache.

With Passover and Easter coming up soon this is the perfect recipe for the holidays. In fact you can make this chocolatey dessert recipe and if there are any leftovers you’ll love them even more the next day.

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 fudge-like texture that is just addicting.

Is Flourless Chocolate Cake Gluten-Free?

Yes, Flourless Chocolate Cake is gluten free and if you swap butter for margarine it is also dairy-free.

The cake is so simple there isn’t even any dry ingredients except for sugar. If you’d like to grease and “flour” your pan you can do so with some cocoa powder in place of flour for two reasons. First, it will stay flourless (read: gluten-free) that way and second the cocoa powder will allow it to stay this beautiful chocolate color and not get white dust on the outer layer of the cake.

What is flourless chocolate cake made of?

Flourless Chocolate Cake is made simply of chocolate, sugar, eggs and butter.

Should flourless chocolate cake be refrigerated?

No, it does not need to be refrigerated but it should be kept in an airtight container.

How do you know when flourless chocolate cake is done?

  • The edges of your cake will pull away from the pan.
  • A toothpick should come out clean, not with batter.
  • The top should not leave a depression when touched.

What makes a torte a torte?

The difference between a cake and a torte is that a torte is classically made with little to no flour. It is classically made with a nut or breadcrumb mixture.

In this case the use of no flour allows us to refer to this Flourless Chocolate Cake Recipe as a cake or a flourless chocolate torte.

Optional topping ideas:

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 for Passover:

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.

Tips for the BEST Flourless Chocolate Cake:

  • Don’t use chocolate chips here, I use high quality disks or chocolate bars because chocolate chips have a coating that prevents them from sticking/melting together well.
  • High quality chocolate matters more when baking and your entire recipe is only 4 ingredients.
  • Make sure the eggs are room temperature, they’ll combine better with the melted butter and chocolate.
  • Make sure the foil is completely surrounding the bottom of the pan to prevent any water from leaking in.
  • Don’t forget to cover your pan with foil! It will burn if you forget.
  • If you want to add a bit more flavor you can add vanilla extract, orange extract, mint extract, almond extract, coffee extract or even instant espresso powder to the recipe.
  • You can use any chocolate you’d prefer, I use dark chocolate but bittersweet and semi-sweet would be great too. I wouldn’t recommend using milk or white chocolate in this recipe.
  • If you want to skip using a spring form pan and bake in a cake pan instead you’re going to have a difficult time getting the cake out of the pan. If you line with parchment paper then refrigerate until completely firm you may be able to carefully lift it out of a cake pan.
  • If you prefer not to use the microwave to make the chocolate mixture you can add the butter and the chocolate to a non-stick saucepan on medium-low heat until melted.
  • Your batter will be very liquidy, but the cake is going to bake for 75 minutes, so don’t worry about how thin the batter looks.

More Easy Chocolate Desserts:

Chocolate Torte

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Flourless Chocolate Cake

Flourless Chocolate Cake is a fudgy chocolate cake made with just 4 ingredients and just 5 minutes of work before it goes in the oven! The easiest impressive cake you’ll ever make!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 ounces dark chocolate
  • 16 tablespoons unsalted butter
  • 5 large eggs , room temperature
  • 1 1/4 cups sugar


  • Pre-heat the oven to 350 degrees and spray an 10″ springform pan with baking spray then place the base of the pan in foil to seal the bottom from letting any water leak in from a water bath.
  • Melt the chocolate and butter together in a microwave safe bowl in 30 second increments until completely smooth then let it cool for five minutes.
  • In a large bowl whisk together the sugar and eggs until fully combined then very slowly pour in the chocolate while whisking quickly until fully combined.
  • Pour the mixture into your springform pan, cover tightly with foil and place into a pan two inches larger than your springform pan and fill 1″ high with very hot water, then bake for 75 minutes.
  • Remove from the oven and from the water bath and cool completely before serving.



Calories: 417kcal | Carbohydrates: 34g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 128mg | Sodium: 41mg | Potassium: 239mg | Fiber: 3g | Sugar: 27g | Vitamin A: 605IU | Calcium: 38mg | Iron: 3.8mg
Chocolate Torte

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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. I’ve not tested it but because convection ovens can vary, I would check it around an hour and go from there. Good luck!

  1. i want to make your flourless chocolate cake but do not have a 12 inch springform pan. i have 8, 9, and 10. any way to adjust recipe. it really looks delicioius

  2. Thank you incuding options other then spring form pan, and the idea of a fabulous Passover dessert. I keep kosher so again the mention of margarine was great, thank you

  3. Have you tried with vegan butter? I would like to make for a family member who is gluten-free and dairy-free (including butter). Any other substitution suggestions?

    1. I’ve not tested it using anything other than butter. If you decide to try, I’d love to know how it turns out.

  4. How does the foil part work? Are you putting the foil over the removable base and then adding the spring ring around that? Or are you covering the assembled pan with a layer of foil around the outside?

    1. You’re putting foil around the base of the spring pan and then covering the top with foil before placing it in the oven. I hope this helps!

    1. You place foil over the bottom of your spring form pan to seal it and also cover the top with foil once the mixture is in the pan. Hope this helps!

  5. I will be making the chocolate flourless cake but you know there has to be someone that still has an issue. I would love to be able to include my grandson who is gluten free, nut free, and dairy free. I see you say you can use “non-dairy chocolate” but also recommend getting the best chocolate possible. Do you know which is best for non-dairy chocolate…I fave only found Eden products. My poor guy is always given his own treat but how nice to include him with everyone else.

    1. I think it really comes down to personal taste but I’ve heard great things about Enjoy Life Baking Chocolate. You can find them on Amazon. Good luck!

  6. Wonderful recipe, wonderful cake! Do you have any trick for the perfect waterbath where no water leaks into pan or cake?

    1. You can wrap the outside of pan in a double layer of foil, covering the underside and extending all the way to the top. This will help with eliminating water from leaking into your pan. I hope you enjoy it!

        1. Do you mean what sized larger pan did I add the springform pan to? Hmm I think I just used a giant roasting pan. Anything you have thats deep enough and a few inches larger on all sides.

  7. 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 

    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.

  8. 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. Ugh, I’m so sorry I’m just now seeing this!! No need to wait…semi sweet chocolate would work. Hope you enjoyed it!

  9. Can you make this cake with Stevia?? I’m trying to make it even more low carb by eliminating the sugar ?

    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.

  10. 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!)

  11. 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.

  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. 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!

      1. Every single time I make this I have to bake it for 2-3 hours. I don’t know if it makes any difference but I live in the very humid south. I have no idea how 75 minutes is even possible.

        1. Your are correct Lauren. I did some research on how humidity affects baking times and as a rule baking times are longer. I must say, I am surprised it’s THAT much longer! Did you happen to use a water bath?

  14. 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.

  15. 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!

  16. 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.

    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.

  17. 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.

  18. I love to try new recipes. This cake looks so delicious and easy to make. My kids are going to love it.

  19. I have never tried flourless cake as I thought it would not taste good. Yours look scrumptious!

  20. 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!

  21. 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.

  22. My family is mostly gluten free, so this is a perfect dessert to try out! I think they will love it.

  23. 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.

  24. I love this idea of a flourless cake! I have been working on eating better and this is a great way to do so.

  25. I should not read through food blogs when I had a low-carb dinner. You have me drooling!!! This looks beautiful and fabulous and I want a piece, like right now!

  26. I love anything chocolate and this sounds amazing!! I have never made flourless sounds like a great alternative to regular cake.

  27. 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

  28. 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.

  29. 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.