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Flourless Chocolate Fudge Cake

Our Chocolate Flourless Cake is divine!

Photo Credit
Ginger Vaughan
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 8
Category
Cakes and Frostings
Course
Desserts
Preparation Method
Bake
Cook
Sources
Best Recipes from New England Inns

This Flourless Chocolate Fudge Cake is divine. This must-try cake for chocolate lovers is rich and decadent with a soft, melt-in-your-mouth texture that’s somewhere between traditional cake and cheesecake.

Easy to make, it’s one of the best chocolate cakes we’ve ever tasted. And flourless means gluten-free, too.

Optional: Drizzle with melted chocolate or top with the chocolate ganache of your choice. You could also add a layer of fresh whipped cream and pile on some raspberries.

Ingredients
8 ounces semi-sweet chocolate chips
1/2 cup strong black coffee
1 cup sweet butter, softened, cut into chunks
1 cup sugar
4 eggs, lightly beaten

Instructions

In a double boiler set over hot water, melt chocolate in coffee. Slowly add butter and sugar a little at a time until all has been added and well blended. Remove from heat and slowly add beaten eggs, stirring constantly. Keep stirring until eggs are fully incorporated.

Pour chocolate mixture through a strainer into a buttered and floured 8-inch springform pan that has been wrapped in foil to prevent leakage. Bake at 350 degrees F for 50-60 minutes. Cake is done when set, but with a slight wobble in the middle.

Remove from oven and let cool on counter for 10 minutes before moving to refrigerator to chill. Remove foil and refrigerate for a minimum of three hours before serving.

If adding a ganache, allow cake to cool completely before topping with the ganache and then return to refrigerator to continue to chill. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Nate Frost</span> Sat, 04/24/2021 - 21:40
Flouring the pan would be a no-no for those who are truly gluten intolerant, as one member of our family is. Perhaps someone can suggest an alternative, maybe butter? Speaking of alternatives, I would like to substitute stevia for sugar.
<span>Judi S</span> Wed, 11/29/2023 - 10:49
I have used cocoa powder to coat pans as a replacement for flour with good results. I think powdered chocolate milk mix would work too.
<span>Jim</span> Sat, 04/24/2021 - 12:57
What can I substitute for eggs? My wife is gluten and egg white intolerant. Thanks.
<span>Patty</span> Tue, 04/06/2021 - 16:41
@Elaine, sweet butter is unsalted butter.
<span>Elaine</span> Tue, 10/20/2020 - 11:46
What is sweet butter? I live in Europe and have never heard of it!
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/23/2020 - 09:10

This means butter made from sweet cream. Here in the U.S., this is the standard type of butter sold in stores.