Fudgy Flourless Chocolate Cake Recipe
This Fudgy Flourless Chocolate Cake is a rich, decadent dessert featuring intense chocolate flavor with a moist, dense texture. Made without any flour, it’s perfect for those seeking a gluten-free treat. Topped with a smooth chocolate ganache and optionally garnished with fresh raspberries, this cake is easy to prepare and bakes to perfection in under an hour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup Dutch-process cocoa powder
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
For Garnish (Optional)
- Fresh raspberries
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing it with butter. For extra non-stick assurance, line the pan with parchment paper and grease again. Set aside.
- Melt chocolate chips & butter: In a medium microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Heat in 30-second intervals, stirring between each until the mixture is smooth and fully melted.
- Bring cake batter together: To the melted chocolate and butter mixture, add granulated sugar, packed dark brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly until combined. Gently fold in the Dutch-process cocoa powder with a rubber spatula until just incorporated, being careful not to overmix.
- Bake: Pour the batter into the prepared baking pan. Gently tap the pan on the counter to release any air bubbles. Bake at 375°F for 25 minutes. The cake should be mostly set with a slight jiggle in the center when nudged. Remove from oven and cool completely in the pan on a wire rack.
- Heat chocolate chips & cream for ganache: In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and ½ cup of heavy whipping cream. Heat in 30-second intervals, stirring between each until smooth and well combined to form the ganache.
- Top cake with ganache: Pour the ganache evenly over the cooled cake still in the pan. Use an offset spatula to spread the ganache all the way to the edges, covering the entire top. Allow the ganache to set for about 30 minutes.
- Serve: Once the ganache is set, unbuckle and remove the springform pan side. Transfer the cake carefully to a cake stand or large plate. Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy your rich, fudgy flourless chocolate cake!
Notes
- Using a springform pan is highly recommended as it helps remove the delicate cake easily without damage.
- The instant espresso powder enhances the depth of the chocolate flavor but can be omitted if preferred.
- Make sure not to overbake; the slight jiggle in the center ensures a fudgy texture.
- The ganache will thicken as it cools; if too firm, you can gently warm it before spreading.
- For a dairy-free version, substitute butter and cream with vegan alternatives.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache cake, easy chocolate cake
