4-Ingredient Flourless Chocolate Cake
This 4-ingredient flourless chocolate cake is rich, fudgy, and naturally gluten-free. Made with dark chocolate, butter, eggs, and sugar, it bakes into a smooth, crackly-topped dessert that slices clean once cooled.
Ingredients
- 200 g dark chocolate
- 60 g butter
- 6 large eggs
- 100 g sugar
Instructions
- Cut the dark chocolate into small pieces and place in a heatproof bowl. Add the butter to the chocolate and melt together using a double boiler, stirring until smooth. Let cool slightly.
- Separate the egg yolks and egg whites into two mixing bowls.
- Beat the egg yolks until smooth, then slowly stir in the melted chocolate mixture.
- Beat the egg whites with a hand mixer on medium-high speed until soft peaks form. Gradually add the sugar to the egg whites while beating until fully incorporated.
- Add one-third of the whipped egg whites to the chocolate mixture and stir to combine. Gently fold the chocolate mixture into the remaining egg whites until fully incorporated, being careful not to deflate the mixture.
- Cool the cake in the mold for a few minutes, then transfer to a wire rack to cool completely.
- Remove from the mold and dust with powdered sugar or cocoa powder, if desired.
Notes
Melt the Chocolate Gently: I always use a double boiler so the chocolate melts slowly and stays silky smooth without burning.
Let the Chocolate Cool Slightly: I give it a minute or two before adding it to the yolks to keep everything from curdling.
Add the Sugar Gradually: I like to pour it in slowly as I beat the egg whites so they turn glossy and hold their shape better.
Cool Before Serving: I wait until it’s fully cooled to get those clean, beautiful slices without crumbling.
Nutrition
Calories: 299kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 100mg | Potassium: 226mg | Fiber: 3g | Sugar: 19g | Vitamin A: 375IU | Calcium: 39mg | Iron: 4mg
