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Flourless Chocolate Fudge Cake
4.8 from 66 votes

Flourless Chocolate Fudge Cake

Flourless Chocolate Fudge Cake features a dense, rich texture achieved by combining melted bittersweet chocolate and butter with eggs, cocoa powder, and sugar. The batter bakes to a fudgy consistency with a slightly cracked top, resulting in a deep chocolate flavor without any flour. Proper cooling is essential to achieve the right sliceable texture.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.