4 Ingredient Flourless Chocolate Cake

This might just be the easiest, most delicious chocolate cake I have ever made. This cake is flourless which makes it gluten-free (hello delish Passover dessert!) and only takes four ingredients!! You can also make this cake parve/non-dairy! What can be easier than this? This cake is extremely light so you can eat 3 slices (just kidding!!…not). Seriously… make it today, or this weekend!

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4 Ingredient Flourless Chocolate Cake


1/2 cup sugar

8 ounces semisweet chocolate, chopped (get parve to make this cake parve/non-dairy)

6 eggs, divided into egg white and egg yolk

6 tablespoons butter (or margarine if you want to make this parve/non-dairy)

Confectioners sugar, to dust on top of the cake for decor (optional)

 

Butter a 9×3 inch springform pan and preheat oven to 275°F.

In a double boiler or heat proof bowl set over pan of simmering water. Melt the chocolate and butter together and stir occasionally until melted. Make sure the bowl does not touch the water because you don’t want the bowl to get too hot. You are melting in a double boiler because it needs to be a gradual gentle heat to melt the chocolate and butter. Once melted, set aside in a large bowl to cool slightly.

Separate the egg white and the egg yolks–this is what makes the cake so light in density. In a stand mixer or with a hand mixer, beat egg whites on high speed. Once the egg white start to form soft peaks and are foamy, gradually add the sugar in small increments so that it has time to be absorbed into the egg whites and does not get weighed down (there is no coming back if this happens). Continue beating the egg white until it forms soft stiffish peaks. If it falls over a little bit it’s ok–it does not need to stand stiff completely.

While the egg white are mixing, stir the egg yolks into the melted chocolate mixture.

Once egg whites are ready, stir in a little dollop into the chocolate mixture to lighten it up. Then pour the remaining egg whites over the chocolate mixture and fold into the chocolate mixture until all is incorporated (to fold, repeatedly cut down through the center and up against the sides of the bowl with a spatula, twisting the bowl clockwise with your other hand). Do not over fold because the egg whites will deflate (which is what gives your cake lift). The batter will look light in color with some streaks. Pour batter into  9×3″ buttered springform pan.

Bake on 275°F for 50-55 minutes until cake pulls away from the side of the pan. Let cool completely before taking out of springform pan. You can also run a knife against the side before releasing the pan to make sure it doesn’t stick.

The cake might have a flaky top which is perfectly fine. You can decorate the cake with confectioners sugar to cover any imperfections but it will be delicious with or without it.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

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