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Fudgy Flourless Chocolate Cake Recipe

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★★★★★

4.8 from 89 reviews

This fudgy flourless chocolate cake is a rich and decadent dessert perfect for chocolate lovers seeking a gluten-free treat. Made with melted chocolate, cocoa powder, and a luscious ganache topping, it offers an intense chocolate flavor with a dense, moist texture. The addition of espresso powder enhances the chocolate depth, and optional fresh raspberries add a pop of freshness.

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

Optional Garnish

  • Fresh raspberries

Instructions

  1. Preheat the oven: Preheat your oven to 375°F. Prepare an 8-inch springform pan by generously spraying it with baking spray or greasing it thoroughly with butter. For added ease in removing the cake, line the pan with parchment paper and grease again.
  2. Melt chocolate chips & butter: In a medium microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and the 8 tablespoons of butter. Heat in 30-second intervals, stirring after each, until the mixture is completely smooth and melted.
  3. Bring cake batter together: To the melted chocolate mixture, add granulated sugar, dark brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly until well combined. Then fold in the dutch-process cocoa powder gently using a rubber spatula until just combined, careful not to overmix.
  4. Bake: Pour the batter into the prepared pan, tapping gently on the countertop to release air bubbles. Bake for 25 minutes or until the cake is mostly set but still has a slight jiggle in the center when nudged. Remove from oven and set on a wire rack to cool completely in the pan.
  5. Heat chocolate chips & cream for ganache: Combine 1 cup semi-sweet chocolate chips and ½ cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and well combined.
  6. Top cake with ganache: Once the cake is fully cooled, pour ganache over the top while still in the pan. Use an offset spatula to spread evenly to the edges, covering the entire surface. Let it set for about 30 minutes.
  7. Serve: Carefully unlatch the springform pan and remove the cake. Transfer to a serving plate or cake stand. Garnish with fresh raspberries as desired. Slice and serve immediately, enjoying the rich fudgy texture and deep chocolate flavor.

Notes

  • The springform pan makes removing the cake much easier but a regular 8-inch pan can be used if you don’t have one.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For a dairy-free version, substitute butter and heavy cream with vegan alternatives, but note texture changes.
  • Ensure the cake is fully cooled before adding ganache to prevent melting and sliding.
  • The cake has a slight jiggle when done baking; it will continue to set as it cools.
  • Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache, rich chocolate cake

Find it online: https://dylangranv.com/fudgy-flourless-chocolate-cake-recipe/