Name: Fudgy Flourless Chocolate Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
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; 1 cup semi-sweet chocolate chips; ½ cup heavy whipping cream; Fresh raspberries (optional)

Introduction

This fudgy flourless chocolate cake is a rich, decadent treat that’s perfect for chocolate lovers and anyone avoiding flour. Its dense, velvety texture pairs wonderfully with a glossy chocolate ganache topping. Simple to make yet impressive to serve, this cake is ideal for special occasions or whenever you crave something indulgent.

The image shows a close-up of a thick slice of dark chocolate cake on a white plate with a smooth, glossy chocolate frosting layer on top, sprinkled lightly with powdered sugar and thin chocolate shavings. A bright red raspberry sits on the top center of the cake, adding a fresh pop of color. Part of the cake slice is cut off and held by a golden fork, showing the dense, moist texture of the chocolate cake inside. Another similarly decorated slice is visible in the background on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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/serving (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 it well with butter. For extra assurance against sticking, 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 the mixture is smooth and fully melted.

Step 3: Add the granulated sugar, dark brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs to the melted chocolate mixture. Whisk thoroughly to combine.

Step 4: Gently fold in the dutch-process cocoa powder using a rubber spatula until the batter is just combined without overmixing.

Step 5: Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake for about 25 minutes, until the cake is mostly set but still has a slight jiggle in the center.

Step 6: Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding the ganache.

Step 7: For the ganache, combine 1 cup semi-sweet chocolate chips and ½ cup heavy whipping cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully combined.

Step 8: Pour the ganache evenly over the cooled cake while it is still in the pan. Use an offset spatula to spread it to the edges. Let the ganache set for about 30 minutes at room temperature.

Step 9: Once set, carefully unbuckle the springform pan and transfer the cake to a serving plate. Garnish with fresh raspberries if desired, slice into wedges, and serve immediately.

Tips & Variations

For a deeper chocolate flavor, use high-quality dark chocolate chips with at least 60% cocoa.

If you don’t have a springform pan, a regular 8-inch cake pan works fine; just be sure to grease and line it well for easy removal.

Add a pinch of cinnamon or a splash of orange extract to the batter for a unique twist.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

FAQs

Can I make this cake gluten-free?

Yes! This flourless chocolate cake recipe is naturally gluten-free since it contains no flour at all.

Why does the cake have a jiggle when it’s done baking?

The slight jiggle in the center means the cake is fudgy and moist. It will firm up as it cools, so don’t overbake or you’ll lose that perfect fudgy texture.