Flourless Chocolate Fudge Cake

Name: Flourless Chocolate Fudge Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 -9" cake, about 12 slices
Ingredients: 12 tablespoons unsalted butter; 12 ounces bittersweet chocolate, chopped into small pieces; 6 large eggs, at room temperature, divided; 1 tablespoon pure vanilla extract; 1/4 cup natural, unsweetened cocoa powder; 3/4 teaspoon salt (fine sea salt or kosher salt will work); 1 cup sugar, divided

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4.8

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
1 -9" cake, about 12 slices
Course
Dessert
Cuisine
International

Flourless Chocolate Fudge Cake

Iris Warren

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Decadent flourless chocolate cake that tastes just like a fudge brownie!

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Ingredients

Servings

12 tablespoons unsalted butter
12 ounces bittersweet chocolate, chopped into small pieces
6 large eggs, at room temperature, divided
1 tablespoon pure vanilla extract
1/4 cup natural, unsweetened cocoa powder
3/4 teaspoon salt (fine sea salt or kosher salt will work)
1 cup sugar, divided

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Instructions

Preheat oven to 350 degrees (F). Grease and flour a 9" springform pan; set aside. Combine the butter and chocolate together in a small pan over medium-low heat; cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.
Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar; whisk well to combine. Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.
Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.
Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth top with a spatula.
Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 35 to 40 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.
Dust the cake with cocoa powder, confectioners' sugar, or top with a dollop of whipped cream and fresh berries!

Notes

This cake MUST cool completely before being sliced. To speed this up you can cool the cake on the counter 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. The cake sets as it cools.