Fudgy Flourless Chocolate Cake

This fudgy flourless chocolate cake is the perfect dessert when you want something rich, intense, and utterly satisfying without any flour. Its dense texture melts in your mouth, making it a favorite for celebrations and cozy nights alike. Quietly elegant and surprisingly simple, this cake has been my go-to whenever I crave serious chocolate without fuss.

I remember making this during a small dinner party and watching everyone go back for seconds without asking what was in it. Now it’s a crowd pleaser every time.

Ingredients

• Unsalted butter: provides a creamy richness use high quality for best flavor
• Semi-sweet baking chocolate: finely chopped for even melting look for good quality chocolate with at least 60 percent cocoa
• Granulated sugar: balances the bitterness of the chocolate you can adjust slightly if you prefer sweeter cake
• Espresso powder: intensifies the chocolate notes without making it taste like coffee instant espresso powder works great here
• Vanilla extract: adds depth and warmth pure extract is recommended
• Large eggs: room temperature eggs whisk in better and help achieve a smooth batter
• Unsweetened cocoa powder: choose natural unsweetened for that deep chocolate punch
• Salt: just a pinch to elevate all the flavors
• Baking powder: helps give the cake a slight lift without drying it out
• Powdered sugar: for dusting and making the final presentation elegant
• Fresh raspberries: add a bright tangy contrast to the rich cake

Instructions

Sift and Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit and position one rack in the center and another on the bottom. Grease a 9-inch round cake pan thoroughly. Line it with parchment paper then grease the parchment to prevent sticking.

Melt Butter and Chocolate:

Place the butter and chopped chocolate into a large heatproof bowl. Melt gently in 20-second bursts in the microwave stirring each time until completely smooth or do this over a double boiler. Let the mixture cool for 2 to 3 minutes so it is warm but not hot.

Mix in Sugar, Espresso, and Vanilla:

Whisk the granulated sugar espresso powder and vanilla extract into the melted chocolate until smooth and glossy. The espresso powder really brings out the depth here so don’t skip it.

Incorporate Eggs Slowly:

Whisk the eggs in one at a time ensuring each is fully absorbed before adding the next. This helps maintain a silky batter without curdling.

Add Dry Ingredients:

Sift together the cocoa powder salt and baking powder. Fold these into the chocolate mixture gently but thoroughly being careful not to overmix—you want just combined for the best texture.

Prepare for Baking with a Water Bath:

Pour the batter evenly into the prepared pan. Tap gently on the counter to release any trapped air. Place a large roasting pan or baking dish filled with boiling water (about two inches deep) on the bottom rack. Place the cake pan on the center rack above this water bath to create a moist environment during baking.

Bake the Cake:

Bake for approximately 28 to 32 minutes. You will know it is done when the edges look set and a toothpick inserted comes out with moist crumbs or clean but not wet.

Cool and Unmold:

Remove the cake pan and cool on a rack for 10 minutes. Run a thin knife along the edges to loosen. Carefully invert the cake onto a plate. Let it cool completely before serving to ensure it sets perfectly.

Finish With Toppings:

Dust the top lightly with powdered sugar and garnish with fresh raspberries just before serving for a lovely contrast.

The espresso powder is my secret weapon—adding it always reminds me of baking this cake with my grandmother who swore it made the chocolate taste “more like velvet.” This cake has been part of special occasions from birthdays to casual dinner parties always stealing the spotlight.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to three days. If your kitchen is warm refrigeration helps preserve freshness but expect the texture to firm up slightly. Always bring it back to room temperature before serving to enjoy that luscious fudginess.

Ingredient Substitutions

Unsalted butter may be swapped for a plant-based butter for a dairy-free version though flavor will slightly change. Dark chocolate with higher cocoa content will make the cake even richer but remember to adjust sugar accordingly. If you lack espresso powder strong brewed coffee can be used but espresso is more potent and mixes smoother.

Serving Suggestions

This cake shines simply dusted with powdered sugar but fresh raspberries bring an ideal tartness that cuts the richness. Serve alongside whipped cream or vanilla ice cream for a classic pairing. For a festive touch sprinkle with toasted nuts or a raspberry coulis.

This cake brings rich flavor and satisfaction with simple steps and ingredients ideal for any celebration or cozy night.

FAQs about Recipes

→ What makes this cake fudgy without flour?

The texture comes from a combination of melted chocolate, eggs, and cocoa powder, which create a dense, moist crumb without any flour.

→ Why is espresso powder added to the batter?

Espresso powder enhances the chocolate flavor, intensifying its richness and balancing sweetness for a more complex taste.

→ What is the purpose of the water bath during baking?

The water bath helps maintain gentle, even heat and adds moisture, preventing the cake from drying out for a tender, fudgy result.

→ Can I substitute the semi-sweet chocolate used here?

Yes, you can use dark or bittersweet chocolate, but keep the cocoa content in mind to maintain the desired richness and sweetness balance.

→ How should the cake be served for best results?

Allow the cake to cool fully, dust with powdered sugar, and serve topped with fresh raspberries for a fresh, bright contrast to the rich chocolate.