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Flourless Chocolate Cake Fudgy

Indulgent Flourless Chocolate Cake Fudgy That Melts in Mouth

This Flourless Chocolate Cake Fudgy is a rich, gluten-free dessert that is quick, easy, and irresistibly fudgy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Drinks
Cuisine French
Servings 8 slices
Calories 250 kcal

Equipment

  • 9-inch round cake pan
  • heat-proof bowl
  • spatula
  • whisk
  • Double Boiler
  • microwave

Ingredients
  

For the Cake

  • ½ cup unsalted butter use high-quality butter for a rich flavor and velvety texture.
  • 6 ounces semi-sweet chocolate chopping ensures it melts evenly.
  • ⅔ cup granulated sugar balances the chocolate sweetness; substitute with coconut sugar for healthier option.
  • 2 teaspoons espresso powder amplifies chocolate flavor; use instant coffee if not a coffee fan.
  • 1 teaspoon vanilla extract adds warmth and depth; always opt for pure vanilla.
  • 4 large eggs bring to room temperature for better emulsion.
  • ⅓ cup unsweetened cocoa powder essential for that rich chocolate flavor.
  • ¼ teaspoon salt just a pinch elevates the sweetness.
  • ½ teaspoon baking powder helps the cake rise.

Optional Toppings

  • 1 tablespoon powdered sugar for dusting.
  • 1 cup fresh raspberries adds tartness and beauty.
  • 1 cup whipped cream for extra creaminess.

Instructions
 

Step-by-Step Instructions for Flourless Chocolate Cake Fudgy

  • Preheat your oven to 350°F (177°C) and grease a 9-inch round cake pan, lining it with parchment.
  • Melt ½ cup unsalted butter and 6 ounces chopped semi-sweet chocolate together.
  • Whisk in ⅔ cup granulated sugar, 2 teaspoons espresso powder, and 1 teaspoon vanilla extract.
  • Add 4 large eggs one at a time, whisking after each addition.
  • Sift in ⅓ cup cocoa powder, ¼ teaspoon salt, and ½ teaspoon baking powder.
  • Pour the batter into the prepared pan and gently tap to release air bubbles.
  • Place a large roasting pan with boiling water in the oven; place your cake pan above it.
  • Bake for 28-32 minutes until edges are set but center is slightly soft.
  • Cool the cake for 10 minutes in the pan on a wire rack.
  • Loosen the edges with a knife, invert onto a plate, and dust with powdered sugar and raspberries.

Notes

Ensure eggs are at room temperature and avoid overmixing for the best fudgy texture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg
Keyword chocolate, dessert, easy recipe, Flourless Chocolate Cake Fudgy, fudgy, gluten-free
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