3 Ingredient Chocolate Cake
Indulge in the ultimate simplicity with this decadent 3-Ingredient Chocolate Cake, a luscious dessert that transforms pantry staples into a show-stopping treat. Made with just semi-sweet chocolate chips, unsalted butter, and eggs, this flourless chocolate cake delivers a rich, melt-in-your-mouth texture that's lightened by perfectly whipped eggs. With only 10 minutes of prep time and a single mixing bowl, this recipe is perfect for beginner bakers or anyone seeking a fuss-free yet impressive dessert. Whether served plain, dusted with powdered sugar, or garnished with fresh berries, this gluten-free chocolate cake is a surefire way to satisfy any chocolate craving. Perfect for special occasions or indulgent weeknight desserts, it’s simplicity at its finest.
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Recipe Information
Ingredients
- 300 grams semi-sweet chocolate chips
- 120 grams unsalted butter
- 4 pieces large eggs
Instructions
Preheat your oven to 160°C (325°F) and line the bottom of an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan to prevent the cake from sticking.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring thoroughly after each interval, until the mixture is fully melted and smooth. Alternatively, melt the mixture in a heatproof bowl set over a pot of simmering water.
Set the melted chocolate mixture aside to cool slightly, about 5 minutes.
In a separate mixing bowl, whisk the eggs thoroughly until pale and tripled in volume. This step is important to create a light and fluffy texture for the cake.
Gently fold the melted chocolate mixture into the whipped eggs in small batches. Use a spatula to combine the two, ensuring you maintain as much air as possible to prevent deflating the mixture.
Pour the batter into the prepared cake pan and use a spatula to smooth the surface.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Avoid overbaking to keep the cake moist.
Allow the cake to cool completely in the pan on a wire rack before removing it. Once cooled, carefully transfer the cake onto a serving plate.
Optional: Dust with powdered sugar or top with berries for garnish before serving.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 160.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 138 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
