4 Ingredient Flourless Chocolate Cake


  • eggs

  • 24 oz Wholesome Provisions Chocolate Chips (reserve 1 cup for the ganache)

  • 1 cup butter

  • teaspoon vanilla 

  • 1 teaspoon vanilla extract or flavor of choice

For the Ganache:

  • 1 cup  chocolate chips from above

  • 1/4 cup heavy whipping cream 


  • Pre-heat oven to 325 degrees.

  • Place the eggs in a stand or electric mixer and use balloon whisk attachment. Whip eggs on high speed until they are fluffy, doubled in volume and a light yellow color.

  • If using a hand mixer make sure to mix longer.

  • Melt better in a separate, covered, microwave safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melted (microwaving again in small increments if necessary) leaving a smooth chocolate.

  • While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.

  • Stir in the extract.

  • Prepare an 8 inch round cake pan by spraying the bottom and sides with nonstick spray. Cut out a round piece of parchment paper for the bottom If the pan and spray it as well.

  • Pour the batter into the 8 inch round cake pan.

  • Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn’t feel like liquid underneath.

  • Remove cake from oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).

  • After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.

  • Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.

For the Ganache:

  • Once the flourless chocolate cake has cooled you can make the ganache. In a microwave safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.

  • Spread evenly over the top of the cake, leaving a small rim around the outer crust.


Please note that this cake needs time to chill in the fridge for 3 hours.  Plan accordingly.

This cake is very versatile: get creative and top with fruit, nuts, whipped cream, drizzle with caramel sauce, or whatever toppings you prefer.

Seriously deliciOus chocolate Cake

Seriously deliciOus chocolate Cake