Flourless Chocolate Cake Fudgy

Ultra dense and delightfully moist this flourless chocolate cake is my go-to when I want to impress guests or treat my family to a truly decadent dessert. With its rich chocolate flavor and fudgy texture it is the kind of cake that makes every occasion feel special plus it happens to be gluten free and is unbelievably simple to put together. A shower of powdered sugar and fresh raspberries on top elevates each slice into a showstopping finale to any meal.

The very first time I made this cake I underestimated how much everyone would love it—there were no leftovers and several requests for the recipe on the spot. Now it is my signature chocolate dessert for birthdays and holidays.

Ingredients

• Unsalted butter: brings richness and moisture to the batter choose a high-quality butter for best results
• Semi-sweet baking chocolate: gives intense cocoa flavor use a bar instead of chocolate chips and chop it finely for smooth melting
• Granulated sugar: not only sweetens but also helps create that irresistible crackly top
• Espresso powder: deepens chocolate flavor even if you are not a coffee fan do not skip it since it makes the chocolate taste more intense
• Vanilla extract: adds complexity and rounds out the flavor opt for pure vanilla if possible
• Large eggs: at room temperature provide structure and silkiness in the crumb
• Unsweetened cocoa powder: intensifies the chocolate without adding extra sugar use Dutch-processed for a deep taste if available
• Salt: sharpens the sweetness and balances the richness every chocolate dessert needs a pinch
• Baking powder: lifts the cake just enough for a soft yet dense crumb ensure it is fresh for proper rise
• Powdered sugar: is perfect for dusting on top and adds a pretty finish
• Fresh raspberries: offer beloved tart contrast against the rich chocolate choose firm plump berries

Step-by-Step Instructions

Prep the Pan:

Thoroughly grease a nine-inch round cake pan then line it with parchment paper and grease the paper too. This keeps your cake from sticking and guarantees easy removal every time.

Melt the Chocolate and Butter:

Combine chopped chocolate and butter in a large heatproof bowl. Melt together in the microwave in short twenty-second bursts pausing to stir so chocolate does not overheat and seize. Alternatively set the bowl over simmering water and stir until smooth. Let it cool briefly so the eggs do not scramble later.

Mix in Sugar and Flavorings:

Whisk in the granulated sugar espresso powder and vanilla extract right into the warm chocolate mixture until completely smooth. Introducing these now ensures an evenly blended and flavorful cake.

Incorporate Eggs:

Add eggs one at a time whisking well after each addition. Each egg should be fully absorbed before adding the next. The batter will look glossy and thick at this point.

Combine Dry Ingredients:

Sift the cocoa powder salt and baking powder right over the batter to remove lumps. Gently fold the mixture using a spatula or large spoon just until combined. Overmixing here can create a tough cake so stop when you no longer see dry spots.

Pour and Prepare for Baking:

Pour the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter to pop large air bubbles.

Create a Steamy Baking Environment:

Place a large metal roasting pan filled two inches with boiling water on the lower oven rack below the cake. This steam helps create that signature moist texture and prevents cracking.

Bake:

Slide the cake pan onto a center oven rack above the water bath. Bake for twenty-eight to thirty-two minutes. The cake is ready when the edges look set but the center is just barely firm and a toothpick emerges with a few moist crumbs or clean. A slight rise and cracking at the edges is perfectly normal and will settle as the cake cools.

Cool and Unmold:

Transfer the cake in its pan to a rack and cool for ten minutes. Use a thin knife to ease the edges away from the pan then carefully invert onto a plate while still slightly warm. Allow to cool fully before topping.

Finish and Serve:

When completely cool dust the cake generously with powdered sugar and decorate with fresh raspberries. Slice cleanly with a sharp knife dipped in hot water for the neatest pieces.

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The espresso powder is my favorite secret because it truly deepens the chocolate and most people cannot pick out the flavor but rave about the taste. My kids love licking the spoon and always fight over who gets the first raspberry off the top.

Storage Tips

This cake stays fresh in an airtight container in your refrigerator for up to five days. Let slices come to room temperature before serving for maximum fudgy softness. You can also freeze individual slices wrapped well for up to one month which makes it a great dessert to have on hand for future cravings.

Ingredient Substitutions

For a dairy free option swap the butter for a high quality vegan butter substitute and use dairy free chocolate. If you do not have espresso powder you can leave it out but the cake will lose some depth. Dutch-processed cocoa adds a richer color and taste but natural cocoa also works in a pinch.

Serving Suggestions

While this cake shines simply dusted with sugar and berries you can serve each slice with whipped cream crème fraîche or vanilla gelato for extra indulgence. Sometimes I add a drizzle of raspberry coulis or a touch of orange zest which both pair beautifully with chocolate.

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A Bit of History

Flourless chocolate cakes trace their origins to European baking especially in Italy and France. Traditionally served at Passover when flour is avoided they have become beloved worldwide as a gluten free and utterly satisfying dessert. Their dense texture and luxe flavor are timeless.

Recipe FAQs

→ How do I know when the cake is done?

The cake is ready when the edges are set and a toothpick inserted in the center comes out with moist crumbs or clean. Avoid overbaking to maintain a fudgy texture.

→ Can I substitute another chocolate?

Semi-sweet baking chocolate is recommended, but dark chocolate also works well. Avoid milk chocolate as it can make the cake overly sweet and less dense.

→ Why use a water bath during baking?

The water bath creates gentle, even heat, preventing the edges from drying out and helping the cake stay moist and fudgy throughout.

→ What toppings work well besides raspberries?

Fresh strawberries, whipped cream, or a drizzle of chocolate ganache are delicious alternatives for topping the cake.

→ How should I store the cake?

Wrap the cake tightly or place it in an airtight container and refrigerate for up to five days. Serve chilled or at room temperature.