Go Back
–+ servings
Fudgy Flourless Chocolate Cake

Decadent Fudgy Flourless Chocolate Cake You'll Love

Indulge in the rich flavors of this fudgy flourless chocolate cake, perfect for gluten-free dessert lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Gluten-Free
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Chocolate Chips Use semi-sweet or dark chocolate for richer taste.
  • 1/2 cup Butter Substitute with dairy-free butter for vegan option.
  • 1 cup Granulated Sugar Can substitute with coconut sugar for lower glycemic index.
  • 1/2 cup Brown Sugar Reduce amount for less sweetness.
  • 1 teaspoon Espresso Powder Amplifies chocolate flavor; omit if not available.
  • 1/4 teaspoon Salt Use unsalted butter to control salt content.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for variation.
  • 3 large Eggs Flax eggs can be used for vegan option.
  • 1/2 cup Cocoa Powder Use Dutch-process cocoa for milder flavor.
For the Ganache
  • 1 cup Chocolate Chips For ganache topping.
  • 1/2 cup Heavy Cream Substitute with coconut cream for dairy-free option.

Equipment

  • Oven
  • Microwave
  • Mixing Bowl
  • whisk
  • springform pan

Method
 

How to Make Fudgy Flourless Chocolate Cake
  1. Preheat your oven to 375°F (190°C) and prepare an 8-inch round springform pan by greasing it or lining it with parchment paper.
  2. Combine chocolate chips and butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
  3. Add granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs to melted chocolate mixture. Whisk until well combined.
  4. Gently fold in cocoa powder until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared springform pan and gently tap it to release air bubbles.
  6. Bake for about 25 minutes until edges are set but the center jiggles slightly.
  7. Let the cake cool in the pan on a wire rack.
  8. For the ganache, heat extra chocolate chips and heavy cream in 30-second intervals until smooth. Pour over cooled cake.
  9. Let the ganache set for approximately 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 28gVitamin A: 700IUCalcium: 50mgIron: 2mg

Notes

Serve with a dollop of whipped cream or fresh raspberries for an elevated flavor experience.

Tried this recipe?

Let us know how it was!