This post may contain affiliate links. Please read our disclosure policy.
Looking for a chocolate delight that’s gluten free? Well you’ll want a slice of this fudgy, chocolaty, decadent Flourless Chocolate Fudge Cake. Satisfy your sweet tooth with every bite. This can now be you favorite low-carb, sugar-free, chocolate cake recipe.
It is a rich and moist fudgy chocolate cake. Prepare the eggs, chocolate chips, cocoa powder, butter, and sugar for an amazing experience. Don’t be surprised when your guests ask for seconds and thirds!
Flourless Chocolate Fudge Cake
What Is a Flourless Fudge Cake?
A fudge cake is a single-layer cake with intense chocolate flavor. It is closer to brownies with a more moist and chocolaty texture. Unlike some regular cakes, fudge cakes do not require leavening agents.
Flourless fudge cake requires no flour. Yet, it is still soft and moist because it is made of egg foam resulting from whipping egg yolks and egg whites. It also calls for fats like butter or coconut oil. Perfect for a gluten-free dessert!
What’s not to love? A divine, fudgy, chocolaty cake that will satisfy every craving you have. It is also a great choice to serve for your special occasions.
Surprise your beloved ones with a fancy birthday cake. Prepare it for Valentine’s Day, Christmas Eve, New Year’s Eve, and more.
Flourless chocolate cake can be prepared ahead and stored in the refrigerator. It is pretty to serve and almost everyone will ask for seconds. Chocolate lovers will fall in love with each bite!
Simply Irresistible!
Let’s Take it to the Next Level!
If you want to add more richness, sprinkle some espresso powder on the sugar before you add it to the chocolate mix. It will intensify the chocolatey flavor and give an added kick.
You can beautifully serve this cake. Serve it with some delicious chocolate ganache. First, melt chocolate and heavy cream till you get a smooth silky texture. Then, spread some chocolate ganache glaze evenly over the cooled cake.
You have to leave the chocolate fudge cake topped with ganache for a few hours before cutting and serving. You can allow it to cool in the refrigerator for faster results.
Serve this delicious cake with some ice cream and some fresh fruits like fresh raspberries or strawberries. It also pairs perfectly with a cup of tea, a cup of coffee, or a glass of orange juice. Here are some suggestions.
- Skin Glow Raw Juice
- 4 Ingredient Homemade Electrolyte Drink (Hydrating)
- No Churn Biscoff Ice Cream
- Satisfying Fruit Salad
- Orange Lemonade Drink
- Iced Sea Salt Coffee
Take a Break for Deliciousness!
Recipe Variations
Chocolate: For this great recipe, you can use your favorite dark chocolate. Bittersweet chocolate or semi-sweet chocolate will give you great result.
Cocoa powder: You can use unsweetened cocoa powder, natural cocoa powder, or Dutch-process cocoa powder.
Sugar: You can use regular sugar and your favorite chocolate. For a low-carb sugar-free chocolate cake, you can use low-carb sweeteners like Lilys_Sweets Sugar-free Chocolate Chips, and xylitol instead of sugar!
A Chocolate Lover’s Dream Come True!
Tips You Need to Know
Allow the fudge chocolate cake to cool completely for 30 minutes. Then, pop it in the fridge for another 20 minutes or so. If you slice into the cake before it’s cooled, it will be too gooey in the middle.
You can store this cake in a dry place for up to 4 days. You can add the fruits to each slice upon serving.
Here is a hot tip: Use cocoa powder instead of flour to coat your pan. Once it is cooked, you will not have gummy white flour at the bottom.
After you grease and flour the round cake pan, you can line its bottom with parchment paper so you guarantee your cake doesn’t stick.
If you do not want to use the pan to make the chocolate mixture, an easy way is to put the butter and the chocolate in a heatproof bowl in short bursts. Make sure you stir well each time you stop until you get a homogenous mixture.
Don’t forget to use room temperature ingredients, especially the eggs. If you use cold eggs, the butter in the batter may solidify resulting in a lumpy texture. So, the cake will not be evenly cooked.
This Is One of My Favorite Decadent Chocolate Desserts!
Frequently Asked Questions (FAQs):
This chocolate fudge cake is a flourless cake, so it suits gluten-free diets.
The best way is to keep them on the serving pan and cover it with plastic wrap. You can also place them in an airtight container. Keep them in the fridge for up to 4 days. Freeze this cake for up to 3 months.
Well, usually a fudge cake refers to a cake with a dense texture rich with intense chocolate flavor. However, normal chocolate cake has a lighter texture and less chocolate.
Flourless Chocolate Fudge Cake
If it is your first time, do not feel intimidated! Check these step-by-step instructions and you will easily bake the best flourless chocolate fudge cake ever. It is worth every effort!
What You Need
- Coconut oil or unsalted butter
- Chocolate chips @nestletollhouse
- Large eggs, at room temperature
- Pure vanilla extract
- Unsweetened cocoa powder
- Salt
- Sugar or xylitol
Step By Step Instructions
Preheat oven to 350 degrees F.
First, grease and flour a 9″ springform pan and set it aside. You can also line the bottom with parchment paper.
Next, combine the butter or coconut oil and chocolate together in a small pan over medium-low heat.
Now, cook the mixture stirring almost constantly until both are completely melted. Whisk smoothly, then remove the pan from heat and set it aside.
Then, separate 4 of the 6 eggs placing the egg whites and yolks in separate medium-sized bowls. You can use the bowl of a stand mixer.
In the bowl with the egg yolks, add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar. Whisk the egg mixture well to combine.
Slowly add the cooled chocolate mixture into the yolk mixture. Whisk well and set aside.
After that, using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the whipped egg whites and the remaining 1/2 cup sugar until firm peaks form.
Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the cake batter into the prepared pan and smooth the top with a spatula.
Now, place the pan in the oven and bake until the top is slightly cracked and the middle no longer moves. The cooking time needed is about 35 to 40 minutes.
Then, transfer the cake to a cooling wire rack and let it cool completely before cutting and serving.
Finally, dust the cake with cocoa powder and confectioners’ sugar, or top with whipped cream and fresh berries. Use a sharp knife when slicing your cake to get a clear cut.
Dessert Recipes You Should Try:
- Best Tres Leches Cake Recipe
- Viral Chocolate Rice Cake Bites with Peanut Butter
- No Bake Nescafe Cake
- Surprise Heart Cupcakes
- Brioche Strawberry Cheesecake French Toast
- Lebanese Sfouf (Turmeric Cake)
- Almond Milk Strawberry Pancakes (Dairy Free)
- Three-Ingredient Oreo Ice Cream Cake
- Almond Milk Strawberry Pancakes (Dairy Free)
- Sheet Pan Pumpkin Pancakes
Flourless Chocolate Fudge Cake Recipe
Equipment
- Electric mixer
Ingredients
- ¾ cup coconut oil, or unsalted butter
- 12 oz chocolate chips, or sugar-free chocolate chips for low carb sugar-free version
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon salt
- 1 cup sugar, or xylitol for low carb sugar-free version
Instructions
- Preheat oven to 350 degrees F.
- First, grease and flour a 9" springform pan and set it aside. You can also line the bottom with parchment paper.
- Next, combine the butter or coconut oil and chocolate together in a small pan over medium-low heat.
- Now, cook the mixture stirring almost constantly until both are completely melted. Whisk smoothly, then remove the pan from heat and set it aside.
- Then, separate 4 of the 6 eggs placing the egg whites and yolks in separate medium-sized bowls. You can use the bowl of a stand mixer.
- In the bowl with the egg yolks, add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar. Whisk the egg mixture well to combine.
- Slowly add the cooled chocolate mixture into the yolk mixture. Whisk well and set aside.
- After that, using an electric mixer set to medium- high speed, beat egg whites until very frothy. Gradually beat in the whipped egg whites and the remaining 1/2 cup sugar until firm peaks form.
- Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Now, place the pan in the oven and bake until the top is slightly cracked and the middle no longer moves. The cooking time needed is about 35 to 40 minutes.
- Then, transfer the cake to a cooling wire rack and let it cool completely before cutting and serving.
- Finally, dust the cake with cocoa powder, and confectioners' sugar, or top with whipped cream and fresh berries. Use a sharp knife when slicing your cake to get a clear cut.
