Flourless Chocolate Fudge Cake

By Shiran

The ultimate flourless chocolate cake – fudgy, rich and super chocolat-y! Simple and fast to make with only 5 ingredients.

The ultimate flourless chocolate cake – fudgy and rich with only 5 ingredients!

I’M MARRIED. That’s crazy. I mean, exciting.
Actually, I’ve been married for 3 months already, but only now that I’m back from my honeymoon, it is starting to sink in. And babies? I mean they’re cute, but not so fast.
So let’s get back to my honeymoon… If you follow me on twitter or facebook, then you’ve seen a glance at the magical month I had in Australia. Australia always seemed to me like a place disconnected from the world we live in. I had no idea what to expect from it. I dreamt about visiting there for years, but Australia is huge (huge!) and it takes about 24 hours to fly there (Ahhhh), so I was waiting for the opportunity to go for an extended period. So when we decided on a 4-week vacation for our honeymoon, Australia was the frontrunner. Erez had other ideas in mind, but now that we’re married, he understands that when I’m happy, he’s happy. And that’s how we found ourselves in the marvelous land of Oz. I will post about highlights from our trip separately.  If I start talking about it now, we’ll never get to the chocolate cake. And trust me – you want to get to the chocolate cake.

The ultimate flourless chocolate cake – fudgy and rich with only 5 ingredients!

This flourless chocolate fudge cake is creamy, fudgy, and insanely chocolatey. I made it yesterday and half the cake is already gone. But I made a smaller cake than usual and I have the photos to prove it, so that’s ok. I’m normal.
With Passover coming up next week, I was looking for the perfect flourless dessert. Passover or not, this dessert will make you go wow.
The cake consists of very few ingredients: chocolate, butter, sugar, eggs, instant coffee and water.
The cake is fast to make, and even if something goes wrong (been there) or you mistakenly overbake it (been there too), it still turns out delicious.

To make the cake, melt together chocolate, butter, instant coffee and water in a bowl in the microwave for 20 seconds. Take it out and stir. Repeat until the mixture is melted and smooth.
In a separate mixer bowl, put the eggs and sugar and whisk for about 5 minutes together on medium-high speed, until doubled in size, and the consistency is light and foamy. This step makes the cake more airy, and what gives it its height. Then, fold the egg foam gently into the chocolate mixture in 3 additions until the mixture is homogeneous.

The ultimate flourless chocolate cake – fudgy and rich with only 5 ingredients!

Baking time takes about 20-25 minutes. My cake was ready in 23 minutes, but each oven is different. The cake will rise slightly, and the edges of the cake will begin to set. The center will still look undone but it will set once the cake has cooled (similar to cheesecakes).
After the cake has cooled to room temperature, refrigerate it for a few hours until completely set. If you cut the cake too soon, you’ll end up with fudge soup, which sounds good to me, but not what we had in mind 🙂

 

Flourless Chocolate Fudge Cake
Yields: 8-inch cake
 

The ultimate flourless chocolate cake – fudgy, rich and super chocolat-y! Simple and fast to make with only 5 ingredients.
Ingredients
  • 10½ ounces or 300 grams semisweet chocolate, roughly chopped
  • 12 tablespoons (1½ sticks or 180 grams) unsalted butter
  • 2 tablespoons water
  • 1 teaspoon instant coffee
  • 6 large eggs
  • ¼ cup (50 grams or 1.8 ounces) sugar

Instructions
  1. Preheat oven to 325F/160C degrees. Grease an 8-inch springform pan. Wrap the outside (bottom and sides) of the pan with aluminum foil to prevent leaking.
  2. Put chocolate, butter, water and instant coffee in a large heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
  3. In a mixer bowl fitted with a whisk attachment, whisk eggs and sugar on medium-high speed until light and fluffy and doubled in volume, about 5 minutes.
  4. Using a spatula, fold one-third of egg foam into chocolate mixture until mixed. Fold in remaining foam in 2 additions until the mixture is combined.
  5. Pour batter into prepared cake pan and smooth the top. Bake for 20-25 minutes, until the cake has risen slightly and the edges are just beginning to set. Let the cake cool to room temperature. Cover and refrigerate for at least 3 hours until completely set (don’t skip this step).
  6. Keep cake in the refrigerator for up to 4 days.
  7. Serve cake at room temperature.

 

 

43 Comments on Flourless Chocolate Fudge Cake

  1. Winnie
    April 13, 2014 at 5:10 pm (3 years ago)

    מזל טובבבבבבבבבבב
    תהני מכל רגע, ואני מאחלת לך שתמיד תהיו מאושרים כמו עכשיו 🙂
    זה כייף להיות נשואה

    העוגה שלך מדהימההההההההה
    יש לי מתכון מאד דומה אז אני יודעת שהיא פשוט נהדרת. עשירה ופאגד’ית.
    והתמונות מעלפות!!
    שיהיה לך פסח נהדר

    Reply
    • Shiran
      April 13, 2014 at 9:49 pm (3 years ago)

      As always, thank you so much Winnie!

      Reply
    • Shiran
      April 13, 2014 at 9:49 pm (3 years ago)

      Thanks Angie 🙂

      Reply
    • Shiran
      April 14, 2014 at 8:26 am (3 years ago)

      Thank you Heather! I’m a chocolate addict and this is one of my favorite cakes!

      Reply
  2. Jess
    April 14, 2014 at 8:23 pm (3 years ago)

    This cake looks amazing, Shiran! Love how easy the recipe is and how divine that slice of cake is..:)

    Reply
    • Shiran
      April 15, 2014 at 12:41 pm (3 years ago)

      Thanks Jess 🙂

      Reply
  3. Kathi @ Deliciously Yum!
    April 15, 2014 at 10:03 pm (3 years ago)

    Oh my goodness. This cake is beyond beautiful!! I can’t believe 5 simple ingredients can create something this gorgeous and mouthwatering. Plus, I like how this cake is pretty much foolproof. Yum!
    Also, congratulations on being a newly married couple. So exciting. Can’t wait to hear and see more 🙂

    Reply
    • Shiran
      April 16, 2014 at 7:04 am (3 years ago)

      Thanks Kathi, that’s so sweet of you. It is indeed exciting 🙂
      You can’t go wrong with this cake. The ingredients are delicious and the cake is so simple to make!

      Reply
  4. Cindy @ Pick Fresh Foods
    April 16, 2014 at 3:04 am (3 years ago)

    A month on honeymoon! Wow, that has got to be amazing!! Probably just as amazing as this cake looks. It just looks perfect!

    Reply
    • Shiran
      April 16, 2014 at 6:59 am (3 years ago)

      It was beyond amazing 🙂 And this cake..I make it again today because my friends begged me to!

      Reply
  5. therese
    May 1, 2014 at 9:46 am (3 years ago)

    Thanks for posting this amazing recipe I just made it and it’s absolutely amazing. … decadent. .. chocolatey… But 1 small problem. .. my cake came up with a dome… Not flat top like yours. Whew did I go wrong? I opened The oven to check at different intervals. Could that be the problem? Thanks once again!

    Reply
    • Shiran
      May 1, 2014 at 3:15 pm (3 years ago)

      Hi Therese! I’m so glad to hear you loved this cake! Isn’t it amazing?! Thanks for taking the time to comment. The most common reason for high domes is uneven heat. the outside of the pan conducts heat faster than the inside, so while the sides of the cake set, the center continues to bake, therefore rise higher than the sides. The solutions are using baking strips for even baking, use a silicone pan (it conducts heat more even than metal pans), or bake the cake in a water bath (you can google it).
      You can also bake the cake at a lower temperature for a longer time, this also seems to help 🙂 Regardless, always try to minimize opening the oven door while baking. I hope that next time you’ll have a beautiful, flat cake! 🙂

      Reply
      • therese
        May 2, 2014 at 11:32 pm (3 years ago)

        Thanks for taking the time to share your experience! I did use a silicon mold… Hmm I somehow could not get a water bath exactly right because of sizing of my pans. Do you think a pan of hot water in the oven without the actual cake pan sitting in it helps? Is it just the moisture in the oven or something to do with the contact of water against the pan? Thanks in advance. Fyi the friend who ate the cake night last ate it clutching her chest!

        Reply
        • Shiran
          May 3, 2014 at 4:19 pm (3 years ago)

          While a water bath does affect the moistness of the cake, it also affects the temperature of the pan – which is the reason why it’s important to put the pan in the water bath. When in water, the pan’s temperature won’t get higher than the temperature of the water around it. If it’s a trouble for you, next time try to reduce the oven temperature and bake the cake for a longer time (it seems like you have a pretty good knowledge in baking :)). In my experience, even when I didn’t use a water bath, the cake turned out fine and pretty flat. Pay attention that you don’t overbake the cake. The center should be wobbly. Let me know if you need anything else 🙂 I’m glad I can help!

          Reply
  6. Keren
    May 10, 2014 at 8:33 am (3 years ago)

    This cake is dangerous… I brought it to the office and it was so good we just couldn’t stop until we finished it. Took us about 2 hours – is that a new record or what? 🙂

    Reply
    • Shiran
      May 10, 2014 at 10:32 am (3 years ago)

      I’m glad you liked it Keren! It’s very dangerous! When I made it – it was gone in less than 2 hours 😉

      Reply
  7. natasha
    October 25, 2014 at 2:06 am (2 years ago)

    Is this going to set. I baked for 35 minutes removed from oven after a while I put it back into the oven for 15 minutes – it is still like soup in the middle? It is now in the fridge, fingers crossed.

    Reply
    • Shiran
      October 25, 2014 at 6:44 am (2 years ago)

      Hi Natasha 🙂 It shouldn’t look like soup, but the center should look wobbly. Overbaking will make the cake dry instead of fudgy. It’s similar to baking a cheesecake, it won’t look completely set. Once it’s refrigerated for a few hours, it should be set but moist.

      Reply
      • natasha
        October 25, 2014 at 6:50 am (2 years ago)

        Hi there, no it hasn’t set. Our oven is very hot (I reduce oven always for cake baking) so I cooked it initially at 130 and then increased the temperature when I could see it was not cooking. It tastes great. I will give it another go. Really easy and delicious – I will use a better quality chocolate next time as it is not as dark as your cake. Thanks for your reply.

        Reply
        • Shiran
          October 25, 2014 at 9:36 am (2 years ago)

          You’re welcome Natasha. Sorry to hear it didn’t set as it should, but I’m glad it tasted good 🙂 It sounds like it should have been more time in the oven. For next time, I have 2 tips for you. First, if you happen to have a thermometer, the cake will be ready once a thermometer inserted into the center of the cake reaches about 140F. Also, if your oven is very hot, I highly suggest using the water bath technique, which means placing the cake pan inside a large roasting pan and filling it with hot water (if you need more explanation about it, let me know). This method is often used to help delicate desserts retain moisture and reach an even temperature while baking. Good luck!

          Reply
  8. Judy
    January 15, 2015 at 8:27 pm (2 years ago)

    Any info on your garnish, beautiful! Love to make some.

    Reply
    • Shiran
      January 16, 2015 at 10:53 am (2 years ago)

      Hi Judy 🙂 I bought the garnish in a random store, and I didn’t make it by myself. Sorry I couldn’t help you with that!

      Reply
  9. Glenn
    February 22, 2015 at 9:30 pm (2 years ago)

    Hi, I’m in the middle of making this and your recipe calls for 6 eggs and not egg whites. I whipped the whole eggs and sugar and after 10min it was foamy but not like egg whites would be. Is this correct?

    Reply
    • Shiran
      February 24, 2015 at 3:21 am (2 years ago)

      Yes it is, Glenn. It should be light and pale in color, but it won’t look the same as whipped egg whites, so don’t worry about it. I hope you liked the cake!

      Reply
  10. Etta
    February 28, 2015 at 12:00 am (2 years ago)

    This looks delicious! Do you think it would be ok to eliminate the coffee? I have a strictly caffeine free diet, a bit of chocolate is ok, but coffee is definitely cheating!

    Reply
    • Shiran
      February 28, 2015 at 7:08 am (2 years ago)

      Hi Etta 🙂 You can definitely omit the coffee, the cake is amazing even without it. It enhances the chocolate flavor, but doesn’t change the texture of the cake.

      Reply
  11. Jane
    April 4, 2015 at 2:14 pm (2 years ago)

    I didn’t have a springform pan. I buttered a cake pan and lined it with parchment paper. Will it safe to flip over the cake pan onto a plate without ruining the cake? Should I wait to do this until it is completely cool? Thank you!

    Reply
    • Shiran
      April 4, 2015 at 2:26 pm (2 years ago)

      Hi Jane! The cake is very fudgy and delicate so I wouldn’t recommend flipping it over, unless you freeze it first (and then thaw in the fridge).

      Reply
  12. Nola
    May 7, 2015 at 9:07 am (2 years ago)

    Glad you loved my country. Your cake has just been made in Oz and it was beautiful. Thank You!

    Reply
    • Shiran
      May 7, 2015 at 4:45 pm (2 years ago)

      I LOVED your country! I talk about it all the time 🙂 Thank you so much for the sweet comment, Nola!

      Reply
  13. Ellen Sherrill
    June 27, 2015 at 10:08 pm (1 year ago)

    Hi Shiran, Would you happen to have any advice for baking this cake in high altitude?
    Thanks, Ellen

    Reply
    • Shiran
      June 28, 2015 at 3:39 am (1 year ago)

      Hi Ellen, since I haven’t tested it myself, I can’t say for sure. Here’s a good guide from King Arthur Flour on high-altitude baking. I hope this would help!

      Reply
  14. Priyanka
    May 13, 2016 at 8:24 am (7 months ago)

    Hi shiran, thanks for posting this recipe. I just tried it today in my pie tray(8 inches) but tray height wasn’t sufficient for whole batter so I filled the rest in muffin tins for lava cake. As for the pie tray cake, I somehow forgot to reduce the baking time. 😱😱😱. So I got cooked throughout instead of wobley centre.I have still refrigerated just to experiment. I managed to tastes tiny bit and it’s undersweet for me, and I hope to serve it with dusted sugar. Fingers crossed. Let’s see how it turns out.

    Reply
    • Shiran
      May 14, 2016 at 6:22 am (7 months ago)

      Hi Priyanka 🙂 The baking time is always a crucial part in fudgy chocolate cakes and brownies. I hope that it turned out fine for you! As for the sugar, the cake is not overly sweet, so you can add more sugar next time if you prefer.

      Reply
  15. Pamela
    August 25, 2016 at 12:59 pm (4 months ago)

    Do you know the best thing about this cake, it’s GLUTEN FREE. And it’s gf without having to MAKE it gf by using some bizarre weird flour like garbanzo bean or buckwheat or some other odd weird flour. You know, I still remember the first time I ever had a “flourless” chocolate cake at 28 years old and a boss brought one into the office and put it in the staff lunchroom. I had never seen let alone eaten one before. I couldn’t keep out of it. I didn’t want to make a pig of myself so I just kept taking the tiniest little slivers of cake all afternoon but I was SO hooked on it. This is almost 30 years before I was diagnosed and had to start this provoking gf diet. I can’t wait to make this cake. It looks like it will be JUST like the one I had that day. A cake like this is something I don’t make very often just for myself. Believe it or not I’m not really a chocolate person. I’ll take lemon or something else over chocolate most of the time (for one thing it ALWAYS makes me thirsty) but boy I sure couldn’t stay out of this cake. I’m actually really excited about giving this one a try.

    Reply
  16. Shirin
    September 10, 2016 at 2:09 am (3 months ago)

    Hi Shiran,

    Thanks for sharing this yummy recipe. Do you think I can make a two tier cake. Will the cake at the bottom sink with the weight of the cake on top?

    Thanks,
    Shirin

    Reply
    • Shiran
      September 12, 2016 at 8:29 am (3 months ago)

      Hi Shirin, since this cake is dense and moist and sinks in the center after baking, I don’t recommend it for a layer cake.

      Reply
  17. Nadia
    October 1, 2016 at 8:44 pm (2 months ago)

    Hi,

    Thanks for a great recipe! I made it yesterday for a dinner party. Cooled it in the fridge for approx 5 hours but it was still a little mushy in the middle & the slices weren’t as solid as the one in your picture, nor as high. But it tasted amazing!! Served it with vanilla ice cream. Any idea what I did wrong?

    Thanks again for a great recipe!

    Reply
    • Shiran
      October 5, 2016 at 5:59 am (2 months ago)

      Hi Nadia. If it’s still mushy in the center you might want to bake it for longer. The short baking time yields a fudge-like cake, but if you want it more cake-y, add a few extra minutes. It should slightly sink in the middle, so don’t worry about it.

      Reply
  18. Candy
    November 24, 2016 at 8:02 am (2 weeks ago)

    how do I get it off of the springfoam pan bottom. I greased it and the cake looks beautiful but I can’t remove it without breaking it? any suggestions?

    Reply
    • Shiran
      November 24, 2016 at 8:30 am (2 weeks ago)

      Hi Candy, I suggest to place it in the fridge until completely chilled. The firmer it would be, the easier it is to release it . Next time you can line the bottom and even the sides of the pan with parchment paper.

      Reply

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