This is an amazing, intense chocolate fudge cake – fudgy, rich and super chocolatey. The texture is creamy, silky and truffle-like. It’s a chocolate lover’s dream!
I’ve been married for 3 months, but only now that I’m back from my honeymoon, it’s 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 Instagram 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, and I had no idea what to expect from it. I dreamt about visiting there for years, but because it takes 24 hours to fly there (Ahhhh), 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’ll share the highlights from our trip in a different post, because if I start talking about it now, we’ll never get to the chocolate cake. And trust me – we want to get to the chocolate cake.
Flavor and Texture
This flourless chocolate fudge cake is decadent and fudgy, with an intense chocolate flavor. The texture is similar to that of a creamy truffle or mousse. If you’re addicted to chocolate like me, then you’ll love this one. I made it yesterday and half the cake is already gone.
How To Make This Chocolate Fudge Cake
With Passover coming up next week, I was looking for the perfect gluten free dessert, and I think I’ve found it! It consists of only 6 ingredients: chocolate, butter, sugar, eggs, instant coffee and water.
The cake is quick 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 the microwave for 20-30 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 5 minutes at high speed, until doubled in size, and the consistency is light and foamy. Fold the egg foam gently into the chocolate mixture in 2 additions until well combined.
The baking time is quite short because we want the texture to be like fudge. It should be ready in about 25 minutes.
How To Bake The Cake Using a Water Bath
This cake is baked in a water bath, which gives it an exceptional texture. First, you’ll need to wrap the bottom and sides of the pan with a large piece of foil, then repeat with another piece, to ensure that water from the bath doesn’t seep into the cake. Then, bring a kettle of water to a boil. When the cake batter is ready, pour it into the cake pan, and place the cake pan inside a large roasting pan. Place the roasting pan in the oven, and pour enough boiling water from the kettle into the roasting pan to come halfway up the sides of the cake pan. Be quick or the oven temperature would drop quickly. Watch this video or similar videos to get a better idea on how to do this.
More Gluten Free Recipes:
- Gluten Free Brownies
- Chocolate Coconut Brownies
- Chocolate Almond Torte
- Chocolate Fudge Cookies
- Chocolate Truffles
- 10 1/2 oz./300 g bittersweet or semisweet chocolate , roughly chopped
- 3/4 cup (1 and 1/2 sticks/180 g) unsalted butter
- 3 tablespoons water
- 1 teaspoon instant coffee powder or granules
- 6 large eggs
- 1/4 cup (50 g/1.8 oz.) granulated sugar
Preheat oven to 325°F/160°C degrees. Grease an 8-inch springform pan. Wrap the bottom and sides of the pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake. Bring a kettle of water to a boil.
Put chocolate, butter, water and instant coffee in a large heat-proof bowl and microwave in 20-second increments, stirring between each, until melted.
In a mixer bowl fitted with a whisk attachment, whisk eggs and sugar at high speed until light and fluffy and doubled in volume, about 5 minutes.
Using a spatula, fold half of egg foam into chocolate mixture (make sure the chocolate isn't too hot) until mixed. Fold in remaining foam until combined.
Pour batter into prepared cake pan and smooth the top. Place the pan inside a large roasting pan, and place in the oven, then pour enough boiling water from the kettle into the roasting pan to come halfway up the sides of the cake pan. Be quick so that the oven temperature won't drop quickly. Bake for 25 minutes until the cake has risen slightly and the edges are just beginning to set. The center will look undone but it will set once the cake has cooled (similar to cheesecakes). Carefully remove the pan from the water and transfer to a wire rack. Let the cake cool to room temperature. Cover and refrigerate for at least 6 hours or overnight until completely set. Keep cake in the fridge for up to 5 days.