The Fudgeist Flourless Chocolate Cake

Rich, fudgy and chocolatey, this flourless chocolate cake is the best thing you’ll ever have. This cake is like a hybrid between a brownie and a chocolate cake, I mean who doesn’t like both of those things right?! Plus it’s made with no flour which makes it gluten free as well!

About This Recipe

This flourless chocolate cake is a fudgy and rich dessert. It’s texture is almost like a brownie and it’s also naturally gluten free which means everyone can enjoy! I topped mine with a dust of cocoa powder, which gives it that tad bit of bitterness to compliment the sweetness of the cake. It can also be topped with powdered sugar, fresh berries or chocolate ganache!

What You Need To make This Recipe

Eggs– Helps bind the cake.

Chocolate– use a good quality chocolate for the best results.

Espresso powder– enhances the chocolate flavor without being overpowering.

How To Make This Recipe

Step 1: Melt the butter and chocolate together in a bowl placed over a pot of simmering water.

Step 2: Sift in the cocoa powder, add the sugar, espresso powder and salt. Mix until combined.

Step 3: Add in the eggs one at a time mixing well between each addition.

Step 4: Pour into a greased and lined baking pan and bake for 25 minutes. Let it cool completely before dusting with cocoa.

Pro Tips

  • If you’re using milk chocolate, reduce the sugar by 1/4 cup (about 2/3 cup should be enough).
  • use an 8 inch pan for this flourless chocoltae cake, as a pan bigger than this will result in a thin cake.
  • Avoid using chocolate chips as they don’t melt into a smooth consistency.
  • If you’re using salted butter, reduce or omit the salt in the recipe.

FAQs

Is this cake gluten free?

Yes, this cake does not contain any flour making it 100 percent gluten free!

How do I know the cake is fully baked?

You’ll know the cake’s done when the top forms a crust and a toothpick inserted in the middle comes out clean, or with a few crumbs on it but not a wet batter.

What can I top this cake with?

You can do anything you like really, dust with cocoa powder or powdered sugar, top with fresh berries or both! But if you want to make an extra indulgent fudgy dessert you could top it with a chocolate ganache as well. Some more suggestions are: buttercream frosting, whipped white chocolate ganache frosting, peanut butter, Nutella and the list goes on…

Can I freeze this cake?

Yes, freeze the whole cake or just slices for up to 2 months. Thaw completely before serving.

Fudgy flourless chocolate cake

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Storing The Cake

This flourless chocolate cake will last in the fridge for up to 5-7 days.

Recipe Card

Fudgy Flourless Chocolate Cake

Rich, fudgy and chocolatey, this flourless chocolate cake is the best thing you’ll ever have. This cake is like a hybrid between a brownie and a chocolate cake, I mean who doesn’t like both of those things right?! Plus it’s made with no flour which makes it gluten free as well!

Prep Time: 20 min Cook Time: 25min Total Time: 45 min

Course: Dessert Servings: 10 Calories: 238.87kcal

Ingredients

  • 113g dark bittersweet chocolate
  • 1/2 cup unsalted butter (113g)
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar
  • 1 tsp espresso powder
  • 1/4 salt
  • 4 eggs

Optional Toppings

  • cocoa powder
  • powdered sugar
  • ganache
  • berries

Instructions

  1. Preheat your oven to 360 degrees Fahrenheit (180 degrees Celsius). Grease and line an 8 inch cake pan with parchment paper.
  2. Melt the chocolate and butter on a double boiler (bowl placed on a pot of simmering water).
  3. Take it off the double boiler and sift in the cocoa powder.
  4. Add in the sugar, espresso powder and salt, Mix well.
  5. Add in the eggs one at a time mixing well between each addition.
  6. Pour the batter into the prepared pan and bake for 25-27 minutes. You’ll know it’s done when the top forms a crust and a toothpick comes out clean or with a few crumbs.
  7. Let it cool completely before dusting with cocoa powder or adding topping of choice.
  8. Enjoy!

Notes

If you’re oven has a fan setting then reduce the temperature by 20 degrees.

If you’re using semi sweet chocolate reduce the sugar by a 1/4 cup. (about 2/3 cup)

Avoid using chocolate chips as they don’t melt into a smooth consistency.

If you’re using salted butter, reduce or omit the salt in the recipe.

Nutrition

Calories: 238.87kcal Total Fat: 15.44g Carbs: 23.55g

Sugars: 18.34g Protein: 3.89g Sodium: 46.58mg Fiber: 2.9g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **

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