Fudgy Flourless Chocolate Cake Recipe
Introduction
This fudgy flourless chocolate cake is a rich and decadent treat perfect for chocolate lovers. Its dense, gooey texture and intense cocoa flavor make it an irresistible dessert for any occasion.
Ingredients
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup dutch-process cocoa powder
- Fresh raspberries, for garnishing/serving (optional)
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy whipping cream (for ganache)
Instructions
- Step 1: Preheat the oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. For extra assurance, line the pan with parchment paper and grease again to prevent sticking. Set aside.
- Step 2: In a medium microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and butter. Heat in 30-second intervals, stirring between each, until the mixture is smooth.
- Step 3: Add granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs to the melted chocolate and butter mixture. Whisk thoroughly to combine.
- Step 4: Fold in the cocoa powder gently with a rubber spatula until just blended.
- Step 5: Pour the batter into the prepared pan and gently tap it on the counter to remove air bubbles. Bake for 25 minutes, until mostly set but slightly jiggly in the center when nudged.
- Step 6: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before adding ganache.
- Step 7: Prepare the ganache by heating 1 cup semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and well combined.
- Step 8: Pour the ganache over the cooled cake while still in the pan. Spread evenly to cover the entire top. Let the ganache set for about 30 minutes.
- Step 9: Once set, unbuckle the springform pan and move the cake onto a serving plate or cake stand.
- Step 10: Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy!
Tips & Variations
- Using a springform pan makes removing the cake easier, but an 8-inch cake pan lined with parchment paper will also work.
- Instant espresso powder enhances the chocolate flavor without adding a coffee taste.
- For a nutty twist, fold in chopped toasted nuts like hazelnuts or almonds into the batter before baking.
- Swap fresh raspberries for a dollop of whipped cream or a sprinkle of powdered sugar for alternative garnishes.
Storage
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can be reheated gently in the microwave in short intervals to soften the ganache.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the butter with oil?
Butter provides richness and helps with the texture in this cake. Using oil may alter the consistency and flavor, so it’s best to stick with butter for optimal results.
Is this cake gluten-free?
Yes, this flourless chocolate cake contains no wheat or gluten-containing ingredients, making it suitable for a gluten-free diet.
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Fudgy Flourless Chocolate Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This fudgy flourless chocolate cake is a rich, dense, and deeply chocolatey dessert that requires no flour, making it perfect for gluten-free diets. The cake features a moist, melt-in-your-mouth texture enhanced with espresso powder for depth and is topped with a silky chocolate ganache. Served with fresh raspberries, it’s an elegant and indulgent treat ideal for special occasions or any time you crave an intense chocolate fix.
Ingredients
Scale
Cake
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup dutch-process cocoa powder
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Optional Garnish
- Fresh raspberries
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing with butter. For extra non-stick assurance, line the pan with parchment paper and grease it again.
- Melt chocolate chips & butter: Place the chocolate chips and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each until completely smooth and combined.
- Bring cake batter together: To the melted chocolate mixture, add granulated sugar, dark brown sugar, espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly to combine all the ingredients. Finally, fold in the cocoa powder gently with a rubber spatula until just blended.
- Bake: Pour the batter into the prepared pan, then gently tap the pan on your counter to release trapped air pockets. Bake for about 25 minutes, or until the cake is mostly set but still has a slight jiggle in the center when nudged. Once baked, place the cake on a wire rack and let it cool completely in the pan.
- Heat chocolate chips & cream: For the ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
- Top cake with ganache: Pour the ganache evenly over the cooled cake while still in the pan. Use an offset spatula to spread it to the edges, covering the entire top. Allow the ganache to set for about 30 minutes.
- Serve: Once the ganache is set, unbuckle the springform pan and transfer the cake to a cake stand or large plate. Garnish with fresh raspberries if desired, slice into wedges, and serve immediately to enjoy the full rich flavor.
Notes
- You can substitute the springform pan with a regular 8-inch cake pan, but removal will be easier with a springform.
- The instant espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
- Line the pan with parchment for easier clean-up and cake removal.
- Allow the cake to cool completely before adding ganache to ensure it sets well.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache cake, rich chocolate cake
