Flourless Chocolate Fudge Cake
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
1 -9" cake, about 12 slices
-
Course
Dessert
-
Cuisine
International
Flourless Chocolate Fudge Cake
Description
This cake relies on melted bittersweet chocolate and butter combined with egg yolks, cocoa powder, sugar, vanilla extract, and a pinch of salt to create a dense batter. Egg whites are whipped separately to firm peaks and carefully folded in to add lightness while maintaining a rich, fudgy crumb. Baked in a greased springform pan at 350°F, the cake develops a slightly cracked top indicating doneness. The absence of flour lets the chocolate and cocoa dominate the flavor and the texture stays moist and fudge-like rather than crumbly. The baking time is critical to avoid undercooked center.
After baking, the cake requires complete cooling, first at room temperature and then chilled briefly, to set fully before slicing, ensuring clean cuts rather than a gooey interior. This cake makes an elegant dessert for chocolate lovers and pairs well with whipped cream or fresh fruit. The natural cocoa powder intensifies chocolate depth without bitterness.
Ingredients
- 12 tablespoons butter unsalted
- 12 ounces bittersweet chocolate chopped into small pieces
- 6 egg large, at room temperature, divided
- 1 tablespoon vanilla extract pure
- 1/4 cup cocoa powder natural, unsweetened
- 3/4 teaspoon salt fine sea salt or kosher salt as alternatives
- 1 cup sugar divided
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
- Allow the cake to cool completely before slicing to ensure it sets properly.
- Speed cooling by resting on the counter for 30 minutes, then refrigerating for 20 minutes.
- Slicing while warm results in a gooey, unset center.
User Reviews
Overall Rating
4.8
You'll Also Love
