Indulgent Flourless Chocolate Cake Fudgy for Pure Bliss

A rich, gluten-free Flourless Chocolate Cake Fudgy that delights with its decadent flavor and fudgy texture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 32

Cooling Time 10

Total Time 57

Servings: 8 slices

Course: easy cakes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 stick Unsalted butter This bakers' staple provides a rich, creamy base for the cake.
8 ounces Semi-sweet chocolate Essential for that deep chocolate flavor; use high-quality chocolate for the best taste.
1 cup Granulated sugar Balances the richness; you can substitute with coconut sugar for a healthier option.
1 tablespoon Espresso powder Intensifies the chocolate flavor; feel free to omit if you prefer a milder taste.
1 teaspoon Vanilla extract Adds warmth and depth; use pure vanilla for the best results.
4 large Eggs Bind the ingredients together and create that fudgy texture; make sure they're at room temperature for optimal blending.
½ cup Unsweetened cocoa powder Adds to the chocolate richness; use Dutch-process cocoa for a darker flavor.
¼ teaspoon Salt Enhances the sweetness; don't skip it, as it makes a world of difference!
½ teaspoon Baking powder Provides a little lift, ensuring a soft and tender crumb.

For Dusting and Garnish

1 cup Powdered sugar A classic finish that adds a light sweetness and sophistication.
1 cup Fresh raspberries Their tartness complements the cake beautifully, adding a pop of color and flavor!

Equipment

9-inch round cake pan
microwave
Mixing Bowl
Whisk
Parchment paper
Spatula

Method

Step-by-Step Instructions for Flourless Chocolate Cake Fudgy

Preheat your oven to 350°F (177°C).
Grease a 9-inch round cake pan generously with butter and line the bottom with parchment paper.
In a large, heat-proof bowl, melt the unsalted butter and chopped semi-sweet chocolate together in the microwave.
Whisk in the granulated sugar, espresso powder, and vanilla extract until well combined.
Add the eggs one at a time, whisking thoroughly after each addition.
Sift the unsweetened cocoa powder, salt, and baking powder into the batter, stirring gently.
Pour the batter into the prepared cake pan and spread it evenly.
Set a large roasting pan in the oven and fill it with boiling water.
Place the prepared cake pan on the center rack above the roasting pan and bake for 28–32 minutes.
Remove from the oven and let it cool in the pan for about 10 minutes.
Run a thin knife around the edges of the pan to loosen the cake gently, then invert onto a serving plate.
Dust with powdered sugar and garnish with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Make sure to use high-quality chocolate and room temperature eggs for best results. Don't skip the water bath; it helps produce a fudgy texture.

Tried this recipe?

Let us know how it was!