Fudgy Flourless Chocolate Cake Recipe
This fudgy flourless chocolate cake is a rich, decadent dessert that combines intense chocolate flavor with a melt-in-your-mouth texture. Perfect for gluten-free diets, it features a dense and moist crumb, topped with a smooth chocolate ganache, and optionally garnished with fresh raspberries to balance the richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 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
Optional Garnish
- fresh raspberries
Instructions
- Preheat the oven: Preheat your oven to 375°F. Prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing it well with butter. For extra assurance against sticking, line the pan with parchment paper and grease again. Set aside. A springform pan is recommended for easy removal, but a regular cake pan will also work.
- 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, dark brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly until well combined. Then gently fold in the dutch-process cocoa powder using a rubber spatula until just combined to avoid overmixing.
- Bake: Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Place in the oven and bake for 25 minutes. The cake should be mostly set with a slight jiggle in the center when nudged. Remove from oven and let cool completely on a wire rack while still in the pan.
- Heat chocolate chips & cream for ganache: In a microwave-safe bowl, combine the ganache chocolate chips and heavy whipping cream. Heat in 30-second intervals, stirring between each, until the ganache is smooth and glossy.
- Top cake with ganache: Pour the warm ganache evenly over the cooled cake while it is still in the pan. Use an offset spatula to spread the ganache to the edges covering the entire top surface. Allow the ganache to set for about 30 minutes at room temperature.
- Serve: Once the ganache is set, carefully release the springform pan and transfer the cake to a serving plate or cake stand. Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy the rich, fudgy texture!
Notes
- Using a springform pan makes it easier to remove the delicate cake without breaking.
- Instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Do not overmix the batter after adding cocoa powder to keep the cake dense and fudgy.
- Allow the cake to cool completely before adding ganache to prevent it from melting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cake to room temperature before serving for best texture.
Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache cake, rich chocolate cake
