6-Ingredient Flourless Chocolate Cake (for any holiday!)

Today I’m sharing a recipe that’s not exactly real food, although it is made from scratch and only has a small amount of sugar! I’ve been making this flourless chocolate cake for YEARS—every time we have a party it seems—and I love how it can easily be decorated to fit any theme.

This past weekend I made the little ghosts for our Halloween party (pictured down below) using buttercream frosting, but you can also top them with little raspberry Santa hats or Valentine’s hearts. You can even try whipped cream with these ideas, too! Another option is to top them with a little dab of homemade chocolate frosting and plain raspberries for New Year’s Eve or a baby shower …. or, for no particular reason at all! There are so many ways to finish these off. And the best part about cutting out the rounds is that you get to sample all the scraps while you work. Yum yum!

These are SO easy to make and did not last long at our party last weekend (I even made a double recipe). I hope you enjoy these as much as we do!

6-ingredient flourless chocolate cake

Flourless Chocolate Cake on 100 Days of Real Food

6-Ingredient Flourless Chocolate Cake

This 6-Ingredient Flourless Chocolate Cake can be decorated to fit any holiday or occasion, or cut into triangles and eaten with a fork!
4 from 2 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Print Recipe
Servings: 10 (makes 20 small rounds)



  • Preheat the oven to 350 degrees F. Line a 9" cake pan with parchment paper (set the cake pan on top of the paper and trace a circle to cut out and place on the bottom). Grease the sides of the pan with butter.
  • In a small pot over low heat, melt the chocolate and butter together, stirring occasionally until smooth. Mix in the sugar, vanilla, and salt, and stir until the sugar is dissolved. Turn off heat and cool slightly. Whisk in the egg yolks and set aside.
  • In a large bowl fitted with an electric whisk, whip the egg whites until they are light and foamy. Use a spatula to fold in the chocolate mixture until well combined.
  • Pour the batter into the prepared cake pan and bake until the cake puffs up and is no longer jiggly in the center, about 28 to 30 minutes. Let cool. Release the edges by running a thin knife between the cake and the pan, then carefully flip it over onto a parchment-lined board or counter. Cut with rounds and decorate, if desired. It can also be cut into triangles and eaten with a fork.
    6-ingredient flourless chocolate cake from 100 Days of Real Food


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
6-Ingredient Flourless Chocolate Cake
Amount Per Serving
Calories 243 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Cholesterol 28mg9%
Sodium 176mg8%
Potassium 20mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 340IU7%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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15 thoughts on “6-Ingredient Flourless Chocolate Cake (for any holiday!)”

  1. 3 stars
    Turned out good, but too bitter for my taste. Adding icing made the difference. Would recommend using milk chocolate chips if you are like me. Thank you good recipe.

  2. 5 stars
    I usually don’t try cake recipes as they make me super bloated but I tried this one yesterday and it was soooo good. I was absolutely fine and had zero bloating. Would be making this more often now. Looking forward to more such amazing recipes from you. Thanks !

  3. Can I use avocado or coconut oil in place of the butter in this recipe? My son has a dairy allergy and can’t have butter. Also, is it alright to use dark chocolate chips or am I best to stick with semi-sweet?

    1. It’s the pictured cooking cutter laying next to the cake. Also, I don’t have the exact buttercream recipe to share. We learned it in our macaron cooking class (in Paris) and all the specifics are in grams and celsius!

  4. Hi so this recipe makes 1-8” or 9” cake.?
    Also, I’m thinking to use almond flour. Think I’ll start with 1 and 1/4 cup.

    1. Yes, Lisa typically avoids sugar in her recipes but also posts a handful of “treats.” It’s all about balance and moderation. These were made for a special occasion, but wouldn’t be something she makes all the time. – Nicole

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