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Dense & Fudgy Flourless Chocolate Cake Recipe

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3.9 from 48 reviews

This Dense & Fudgy Flourless Chocolate Cake is a decadent, rich dessert perfect for chocolate lovers seeking an intense, melt-in-your-mouth treat. Made without flour, it combines dark chocolate, butter, espresso powder, and cocoa for a deeply chocolatey experience with a luscious fudgy texture. Serve it with fresh berries and whipped cream to balance the richness.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 1 cup (170g) dark chocolate chips
  • 8 Tbsp (113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ tsp Kosher salt
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract (or vanilla bean paste)
  • 3 large (150g) eggs, room temperature
  • ½ cup (50g) unsweetened Dutch cocoa powder, plus more for dusting

For Serving

  • Raspberries, blackberries, or quartered strawberries
  • Fresh whipped cream

Instructions

  1. Prepare the pan: Preheat your oven to 375°F (190°C). Spray an 8-inch cake pan with baking spray and line the bottom with a round piece of parchment paper to prevent sticking.
  2. Melt chocolate and butter: In a large microwave-safe bowl, combine the dark chocolate chips and unsalted butter. Heat on high in 30-second intervals, stirring after each, until completely melted and smooth.
  3. Add remaining ingredients: Sift the granulated sugar, kosher salt, and instant espresso powder into the chocolate-butter mixture. Add the vanilla extract and whisk to combine. Then, add eggs one at a time, beating well after each until smooth. Finally, sift in the Dutch cocoa powder and gently whisk until just combined to maintain a fudgy texture.
  4. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with an offset spatula. Bake for 25 minutes, or until a thin crust forms on top. Let cool for 5 minutes in the pan, then carefully run a knife around the edges. Invert the cake onto a serving plate or cooling rack, then flip it back so it’s right side up.
  5. Cool, then serve: Allow the cake to cool an additional 10 minutes. Dust with extra cocoa powder if desired. Serve at room temperature, fully cooled, or gently warmed, accompanied by fresh berries and whipped cream for a perfect balance.

Notes

  • Make sure the eggs are at room temperature to ensure a smooth batter.
  • Sifting the dry ingredients prevents lumps and creates a silkier texture.
  • You can substitute vanilla bean paste if you prefer a more intense vanilla flavor.
  • Be careful not to overbake; the cake should be fudgy inside with a thin crust on top.
  • This cake is naturally gluten-free as it contains no flour.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/dense-and-fudgy-flourless-chocolate-cake-recipe/