Here’s a super simple Flourless Chocolate Cake recipe that’s rich, fudgy, and almost impossible to mess up. It uses minimal ingredients and comes together in under 10 minutes prep time.
Easiest Flourless Chocolate Cake
Ingredients:
- 1 cup (170 g) semi-sweet or dark chocolate chips (or chopped chocolate)
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
Optional toppings: powdered sugar, cocoa powder, fresh berries, or whipped cream
Instructions:
- Preheat oven: 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- Melt chocolate and butter: In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring each time until smooth.
- Mix sugar, salt, and vanilla: Add sugar, salt, and vanilla to the chocolate mixture and stir well.
- Add eggs: Beat in eggs one at a time until fully combined. The batter will be thick and glossy.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes. The cake should be set on the edges but slightly soft in the center.
- Cool: Let the cake cool completely in the pan (or at least 10–15 minutes) before removing.
- Serve: Dust with powdered sugar or cocoa powder, add berries or whipped cream if desired.
✅ Tips:
- Don’t overbake; it should be fudgy inside.
- You can double the recipe for a 9-inch pan.
- This cake keeps well in the fridge for 3–4 days and tastes even better the next day.
If you want, I can also give you an even simpler 3-ingredient version that’s basically chocolate, eggs, and butter—no sugar needed! It’s literally “dump and bake.”
Do you want me to share that ultra-simple version too?
