This Fudgy Flourless Chocolate Cake is a rich and indulgent dessert that brings joy to chocolate lovers everywhere. Made without any flour, this cake delivers a dense, fudgy texture that melts in your mouth. It’s a wonderful treat for special occasions like birthdays, holidays, or simply to satisfy your chocolate cravings. The combination of dark chocolate and coconut oil gives it a unique flavor profile, while the minimal ingredients make it easy to whip up in no time. Plus, it’s dairy-free, making it suitable for various dietary preferences. With just a few steps and simple ingredients, anyone can create this delightful cake that is sure to impress family and friends.
Whether you are looking for a gluten-free dessert option or just a delicious cake to enjoy, this fudgy flourless chocolate cake will not disappoint. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This cake is incredibly versatile and can be enjoyed on its own or dressed up for a special occasion.
So gather your ingredients, roll up your sleeves, and get ready to impress with this decadent and satisfying dessert!
Why make this recipe
This recipe for Fudgy Flourless Chocolate Cake is perfect for those seeking a simple yet decadent dessert. It requires minimal ingredients and is incredibly easy to prepare. Flourless cakes are often gluten-free, making them suitable for guests with dietary restrictions. Plus, the rich chocolate flavor is hard to resist. With its gooey center and fudgy exterior, this cake provides a delightful treat for any chocolate lover. Plus, it only takes about 30 minutes to bake, making it an ideal choice for both impromptu gatherings and planned celebrations.
How to make Fudgy Flourless Chocolate Cake
Ingredients
- 8 oz dark chocolate (70% cocoa or higher, dairy-free)
- ½ cup coconut oil or avocado oil
- ¾ cup organic cane sugar or coconut sugar
- 4 large eggs (room temperature)
- ½ cup unsweetened cocoa powder (plus extra for dusting)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Directions
- Set your oven to 350°F. Grease an 8-inch round cake pan, line it with parchment paper, and dust lightly with cocoa powder.
- In a heatproof bowl, combine the dark chocolate and oil. Melt over a pot of simmering water (double boiler method) or use the microwave in 30-second bursts. Stir until smooth.
- Whisk in the sugar and let it cool for a minute. Add the eggs one at a time, beating well after each. Stir in the vanilla.
- Sift the cocoa powder and salt into the bowl. Gently fold until just combined. The batter will be thick and glossy.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, or until the center is set but slightly gooey when tested with a toothpick.
- Let the cake cool completely in the pan. Dust with extra cocoa powder or powdered sugar before serving.
How to serve Fudgy Flourless Chocolate Cake
This cake is best served at room temperature. You can enjoy it plain or dress it up with toppings. Whipped cream, fresh berries, or a scoop of vanilla ice cream make excellent pairings. A light dusting of powdered sugar or cocoa powder just before serving adds an elegant touch.
How to store Fudgy Flourless Chocolate Cake
To store the cake, let it cool completely and then wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to five days. For longer storage, you can freeze slices individually, wrapped tightly in plastic wrap, for up to two months. Just remember to thaw it in the refrigerator before serving.
Tips to make Fudgy Flourless Chocolate Cake
- Use high-quality dark chocolate for the best flavor.
- Make sure to let the cake cool completely before removing it from the pan to avoid breaking.
- If you’re short on time, you can melt the chocolate in the microwave, but be careful not to overheat it.
- Allow the cake to rest for a while after baking for enhanced fudginess.
Variations
You can add flavors to the cake by incorporating orange zest, espresso powder, or even a hint of peppermint extract to the batter. For an additional crunch, consider folding in chopped nuts like walnuts or pecans.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake may be sweeter and less rich in flavor.
Is this cake gluten-free?
Yes, since it doesn’t contain any flour, it is naturally gluten-free.
Can I make this cake ahead of time?
Absolutely! It can be made a day in advance and stored in the refrigerator.
How do I know when the cake is done baking?
The center should be set but still slightly gooey when tested with a toothpick.
Fudgy Flourless Chocolate Cake
Indulge in this rich and fudgy flourless chocolate cake made with minimal ingredients, perfect for chocolate lovers and those seeking a gluten-free dessert option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Ingredients
- 8 oz dark chocolate (70% cocoa or higher, dairy-free)
- ½ cup coconut oil or avocado oil
- ¾ cup organic cane sugar or coconut sugar
- 4 large eggs (room temperature)
- ½ cup unsweetened cocoa powder (plus extra for dusting)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan, line it with parchment paper, and dust lightly with cocoa powder.
- In a heatproof bowl, combine the dark chocolate and oil. Melt over a pot of simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Whisk in the sugar and let it cool for a minute. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Sift the cocoa powder and salt into the bowl. Gently fold until just combined; the batter will be thick and glossy.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, or until the center is set but slightly gooey when tested with a toothpick.
- Let the cake cool completely in the pan. Dust with extra cocoa powder or powdered sugar before serving.
Notes
Serve best at room temperature, topped with whipped cream, fresh berries, or a scoop of vanilla ice cream. Can be stored in the refrigerator for up to five days or frozen for two months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 180mg
