Introduction

This fudgy flourless chocolate cake is a rich, decadent treat perfect for any chocolate lover. Its dense texture and intense flavor are complemented by a smooth chocolate ganache and optional fresh raspberries for a touch of brightness.

Fudgy Flourless Chocolate Cake Recipe - Recipe Image

Ingredients

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
Fresh raspberries, for garnishing (optional)
1 cup semi-sweet chocolate chips (for ganache)
½ cup heavy whipping cream (for ganache)

Instructions

Step 1: Preheat the oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. For extra non-stick assurance, line the pan with parchment paper and grease again. Set aside.
Step 2: In a medium microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and the butter. Heat in 30-second intervals, stirring between each until smooth and fully melted.
Step 3: To the melted chocolate mixture, add granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs. Whisk thoroughly until well combined.
Step 4: Fold in the cocoa powder gently with a rubber spatula until the batter is just combined and smooth.
Step 5: Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any air bubbles.
Step 6: Bake for 25 minutes, until the cake is mostly set but still has a slight jiggle in the center when nudged.
Step 7: Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding the ganache.
Step 8: To make the ganache, combine 1 cup of semi-sweet chocolate chips and the heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and fully combined.
Step 9: Pour the ganache evenly over the cooled cake while still in the pan. Use an offset spatula to spread it to the edges.
Step 10: Let the ganache set at room temperature for about 30 minutes. Then carefully release the springform pan and transfer the cake to a serving plate.
Step 11: Garnish with fresh raspberries if desired. Slice into wedges and serve immediately.

Tips & Variations

Use a springform pan for easier removal without damaging the cake’s delicate edges.
Adding instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
For a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
Fresh berries or a dusting of powdered sugar make beautiful, simple garnishes.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover slices can be gently reheated in a microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, you can use a regular 8-inch round cake pan, but a springform pan makes it much easier to remove the delicate cake without breaking it.

Is this cake suitable for gluten-free diets?

Yes, this flourless chocolate cake contains no flour, making it naturally gluten-free. Just be sure your cocoa powder and other ingredients are certified gluten-free if necessary.