Fudgy Chocolate Cake
Submitted by hwt2u
Flourless fudgy chocolate cake built from bittersweet chocolate, butter, strong coffee, and eggs. A naturally gluten-free dessert with a dense, almost truffle-like texture that solidifies in the fridge.
YIELD
8 servingsPREP
30 minCOOK
75 minREADY
9 hrsThis is the dense, fudge-like flourless chocolate cake that French restaurants charge fifteen dollars a slice for. Five ingredients only: good bittersweet chocolate, butter, strong coffee, sugar, and eggs. No flour, no leavening, no flour substitute. Just chocolate intensified by coffee and bound by egg into something that’s somewhere between a baked custard, a dense flourless cake, and a chilled chocolate truffle.
The trick to this cake’s signature texture is the low oven and the overnight chill. At 300°F (150°C), the eggs set slowly without scrambling, and the cake bakes to a deep, fudge-like density rather than rising and falling like a soufflé. The center will look genuinely undercooked when you pull it from the oven. That’s correct. As the cake cools and then chills overnight, the chocolate solidifies and the eggs finish setting, transforming the soft mass into something sliceable. The coffee doesn’t make the cake taste like coffee, it just deepens the chocolate flavor.
Pro Tips
- Use the best chocolate you can afford, ideally 60% to 70% cacao. Five-ingredient cakes live or die by ingredient quality.
- Don’t skip the parchment liner and foil-wrapped pan exterior. The batter is liquid enough to seep through any seam, and you’ll lose precious cake to the oven floor.
- Whisk the eggs in one at a time and mix gently. Aggressive beating incorporates air that will collapse during baking and crack the top.
- Refrigerate at least 8 hours before slicing. Cutting before the cake fully sets is the difference between truffle slices and a chocolate puddle.
Variations
- Spread raspberry jam over the chilled cake before topping with whipped cream for a chocolate-raspberry combination.
- Replace coffee with Grand Marnier or dark rum for a boozy version.
- Garnish with fresh berries, chocolate shavings, or a flutter of edible gold leaf for occasion-worthy presentation.
Ingredients
Directions
Prepare a 9 inch cake pan with a circle of buttered parchment paper.
Wrap the outside of the pan in foil to prevent batter seepage.
Preheat oven to 300℉ (150℃).
Melt together the chocolate, butter and coffee.
Either melt in the microwave or slowly over hot water in double boiler.
When smooth and shiny, add sugar and mix well.
Whisk in the eggs, one at a time until completely blended.
Pour batter into prepared pan and place in the center of the preheated oven.
Bake 1 hour and 15 minutes.
The top will be covered with a crust, but the center will be soft and appear undone.
Cool in pan to room temp, then refrigerate in pan overnight or longer.
Cake will solidify into fudgelike consistency.
To remove from pan, loosen edges of pan and invert on plate.
Reinvert on another plate.
Press back any loosened pieces.
To serve, sprinkle with powdered sugar or cover with whipped cream and chocolate curls.
If you like, spread with raspberry jam before covering with whipped cream.
There is NO FLOUR in this cake!!
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