4 Ingredient Flourless Chocolate Cake So Fudgy

Ready for more chocolate cake recipes? Try my death by chocolate cake, almond flour chocolate cake, or chocolate espresso cake next. Whenever I break out my flourless chocolate torte, my family immediately starts singing my praises. I don’t feel like I deserve THAT much credit, but I’ll take it when I can get it! I’ve been making this recipe for years. It’s my go-to dessert whenever I need a cake, but it happens to be fresh out of flour, and it’s one I know I can share on any occasion and instantly win over a crowd.

Why I love this recipe

Only 4 ingredients. If you have eggs, sugar, chocolate, and butter, you can make this recipe. Naturally gluten-free. Because there’s zero flour or grains, though the texture would fool anyone. A chocolate lover’s dream come true. The texture lies somewhere between a brownie and cake, and the bold, intense chocolate flavor is so, so rich.

Ingredients needed

Large eggs. Always use room-temperature eggs if possible, especially if the egg whites and yolks are separated. Superfine sugar. Also known as caster sugar, this is a specific type of sugar that’s between regular and powdered sugar. You can make it yourself by blending white sugar until it’s fine but still coarse. Chocolate. For this recipe, I tested all different types of chocolate, and I strongly prefer semi-sweet or dark chocolate as I find there’s enough sweetness. Opt for a chocolate bar or baking chips instead of chocolate chips, as the latter won’t melt as smoothly. Unsalted butter. Softened to room temperature.

How to make flourless chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use a springform pan. So it comes out effortlessly. Know when the cake is done. I’ve tested this recipe a dozen times, and it goes from perfectly moist to dry and crumbly in seconds. You’ll know the cake is done when a thin crust forms on the top or the internal temperature reaches 200F. Use an instant-read thermometer to check. Use a warm, sharp knife to slice. This cake is VERY fudgy, so to avoid a mess, use a sharp knife that’s been run under warm water and clean it off in between slices.

Storage instructions

To store: Store the leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 2 weeks.

Add a pinch of salt. For a salty-sweet combination. Amplify the chocolate flavor. Add a ½ tablespoon of espresso powder. You won’t taste the coffee, but it’ll elevate the chocolate tenfold. Garnish the cake with a dusting of cocoa powder, powdered sugar, or a dollop of whipped cream and fresh raspberries. Or, cover it in a thick chocolate ganache. You really can’t have too much chocolate, can you? To make a ganache, melt semi-sweet chocolate chips with heavy cream until smooth. Drizzle it over the cooled cake and refrigerate until firm.

To freeze: Place leftover cake slices in an airtight container and freeze for up to 6 months.