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6 Ingredient Flourless Chocolate Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


The ultimate dessert for chocolate lovers, this 6 Ingredient Chocolate Cake is rich, decadent and naturally gluten free. Top with a dusting of cocoa powder and fresh berries for the perfect special occasion treat.


  • 11 TBSP European Style Butter, Unsalted from Danish Creamery
  • 1 1/2 cups good quality dark chocolate, chopped {65% cocoa or higher)
  • 1/2 cup good quality bittersweet chocolate, chopped
  • 5 large eggs, separated, at room temperature
  • 1/2 cup unsweetened cocoa powder (not Dutch process)
  • 3/4 cup granulated sugar
  • 1/4 tsp kosher salt


  1. Preheat oven to 300 degrees.
  2. Spray a 9 inch round springform pan with non-stick cooking spray and line bottom and sides with parchment paper.
  3. Using a double boiler, melt together chocolate and butter until completely melted and smooth.
  4. Remove from heat and set aside to cool slightly.
  5. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until foamy.
  6. Slowly stream in the sugar while continuing to beat at medium-high speed.
  7. Eggs will become bright white and glossy.
  8. Continue to beat until stiff peaks form. The meringue should be stiff and not drip off the whisk attachment.
  9. Add the egg yolks to the slightly cooled chocolate mixture and whisk together until smooth.
  10. Sift the cocoa powder into the chocolate mixture, add the salt and whisk until incorporated.
  11. Add 1/3 of the stiff egg whites to the chocolate mixture and gently fold the meringue in using a large rubber spatula.
  12. Add the remaining meringue and continue to fold gently until no white streaks remain.
  13. Do not over mix.
  14. Pour mixture into the prepared pan, smoothing top with an offset spatula.
  15. Place on the center rack of the oven and bake for 25-30 minutes or until the cake is nearly set. It should not jiggle in the center.
  16. Do not over bake or the cake will be dry.
  17. Remove from oven and cool on a wire rack for 30 minutes to a hour.
  18. Carefully remove the springform pan and parchment paper and continue to cool until room temperature.
  19. Top cake with cocoa powder or confectioner’s sugar and fresh berries.


Store remaining cake in a cool dry place for up to three days. May be refrigerated.