Flourless Fudge Cake

This Flourless Fudge Cake is decadent, rich in flavour, fudgy, and yes! Flourless 🙂 This cake is ideal for anyone who loves chocolate, including gluten-free friends.

About This Recipe

• This Flourless Fudge Cake will answer all your chocolate cravings, as it is loaded with melted chocolate and cocoa powder.
• The choice of chocolate varies from milk chocolate to semi-sweet to dark chocolate. The darker the chocolate, the deeper and fudgier flavour. Needless to say, dark chocolate has a bitter taste.
• The ingredient list is simple and easily accessible.
• There are six eggs in this recipe. Egg plays a significant role in this Flourless Fudge Cake structure as they create volume and body.

• This recipe uses one cup of Dutch-processed cocoa powder, which adds flavour, volume, and depth in colour.
• The Flourless cakes need a lot of fat, and we use butter! One cup of it!
• As for the extract and flavour, we need vanilla and Rum. Rum adds a unique caramel-like fragrance to the recipe. Bourbon or whisky will also work.
• Since there is no flour in this recipe after the cake is out of the oven, It will deflate and crack, which is totally normal. Actually, this makes the Flourless Fudge Cake look more beautiful, in my opinion!
• The cake needs to rest in the fridge for a few hours until it is set, then cover the top with cocoa powder for a dark powdery look.

How To Make The Flourless Fudge Cake

• To make the cake removal easy, we bake it in a springform pan. Grease the pan, line it with parchment paper, and butter the paper. Set it aside.
• Melt the chocolate and butter in a saucepan. Let it cool down slightly.
• Transfer the mixture to a stand mixer, and add the sugar. Mix well.
• Add in the eggs, one at a time and mix after each one. Add vanilla extract and Rum.

• The last ingredient to add is the cocoa powder. Add it in and mix well.
• Pour the batter into the lined pan and bake for 25-30 minutes.
• The cake is ready when the edges are set. The top has a few small cracks, but the middle is still jiggly. Do not overbake it. This cake continues to bake once removed from the oven.
• Let it cool down in the pan for 10 minutes, then remove from the pan and transfer it to the cooling rack.
• Let the cake sit in the fridge for a few hours, then sprinkle the top with sifting cocoa powder.

See more related posts;

Cinnamon Chocolate Loaf.

Chocolate Cupcakes With Salted Caramel Frosting,

Nutella Cheesecake

📖 Recipe