Flourless Chocolate Fudge Cake Recipe

A slice of fudge chocolate cake topped with powdered sugar and some strawberries.

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Flourless Chocolate Fudge Cake Recipe

Flourless Chocolate Fudge Cake is rich, luxurious, and decadent. With minimal ingredients, you can satisfy your cravings and indulge your sweet tooth with chocolatey fudgy cake bites.

Prep Time20

Cook Time40

Course: cake, Dessert

Cuisine: American

Keyword: chocolate fudge cake, flourless cake, flourless chocolate fudge cake, gluten free fudge cake

Servings: servings

Author: Lama

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.

Notes

Check out these helpful tips!

#1: 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.

#2: You can store this cake in a dry place for up to 4 days. If you topped it with fresh fruits, you may need to remove them otherwise your cake may become soggy. You can add the fruits to each slice upon serving.

#3: 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.

#4: 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.

#5: 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.

#6: 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.

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