Easy 5-Ingredient Flourless Chocolate Cake Recipe- Easiest Recipe Ever

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Easy 5-Ingredient Flourless Chocolate Cake Recipe- Easiest Recipe Ever:-This 5-Ingredient Flourless Chocolate Cake is going to be your secret weapon because it is so easy to make, tastes amazing, and requires just five ingredients. If you ever have unexpected guests over for dinner or a special occasion, or even on a weeknight, this is the recipe to use.

Easy 5-Ingredient Flourless Chocolate Cake Recipe- Easiest Recipe Ever

3-Ingredient Flourless Chocolate Cake Recipe | Epicurious



You can make a flourless chocolate cake that is soft and delicate while still being deliciously rich. It only requires five simple ingredients and can be ready in thirty minutes.



  • 8 oz 227g dark chocolate (60-70% cocoa solids)
  • ½ cup 113g salted butter
  • 5 large eggs at room temperature
  •  cup 145g packed light brown sugar
  • 3 tablespoon 18g cocoa powder (I prefer this one)


Also Read:-Healthy Double Chocolate Oatmeal Cookies Recipe



BEST Flourless Chocolate Cake Recipe - Handle the Heat

  • Bake at 350 degrees Fahrenheit.
  • The sides of a round springform pan measuring 8 inches in diameter should be lightly greased with butter, and the base should be lined with a round of parchment paper.


  • To prepare the chocolate, chop it roughly and put it in a saucepan with the butter. Place the saucepan over a very low heat.
  • Ensure that it does not catch fire while you stir it continuously until it is completely melted and smooth. Wait for it to cool down.


  • Using a stand mixer that is equipped with a whisk attachment, place the eggs in the bowl of the mixer and beat them for one minute on high speed until they become very foamy.
  • As you continue to beat the mixture on medium-high speed for an additional six minutes, gradually add sugar one tablespoon at a time.


  • Continue beating until the mixture is very pale, thick, and lofty.
  • Slowly incorporate the chocolate mixture that has been melted into the mixture bit by bit while gently folding it in with a wide spatula by hand.


  • The cocoa powder should be sifted in during this pause, and then the mixture should be gently folded until it is evenly combined.
  • The dense chocolate mixture that has the potential to sink to the bottom of the bowl can be lifted up by reaching down to the bottom of the bowl.


  • If you overmix the batter, you will remove the air from it, so try to avoid doing that.
  • First, pour the batter into a pan that has been prepared, and then place the pan on a baking tray that has a rim.


  • After approximately thirty minutes in the oven, the cake should be puffed up and have a surface that is slightly cracked.
  • It will appear dry and have a slightly firm texture, but you can have faith that it will be tender. On a wire rack, remove the cake pan from the oven and allow it to cool completely.


  • After running a knife around the pan’s edges, release the sides of the pan in a gentle manner. To serve, dust with cocoa powder and, if desired, accompany with whipped cream.
  • Room temperature is the ideal temperature for serving this cake. Use a hot, dry knife to cut the meat.



  • Serving Size: 1 slice 
  • Calories: 381 
  • Sugar: 25.9 g 
  • Sodium: 99.3 mg 
  • Fat: 26.2 g 
  • Carbohydrates: 33.2 g 
  • Protein: 5.8 g 
  • Cholesterol: 126 mg 



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