Name: Flourless Chocolate Fudge Cake
Yield: Serves 8
Cuisine: Cakes and Frostings
Ingredients: 8 ounces semi-sweet chocolate chips; 1/2 cup strong black coffee; 1 cup sweet butter, softened, cut into chunks; 1 cup sugar; 4 eggs, lightly beaten

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This Flourless Chocolate Fudge Cake is divine. This must-try cake for chocolate lovers is rich and decadent with a soft, melt-in-your-mouth texture that’s somewhere between traditional cake and cheesecake.

Easy to make, it’s one of the best chocolate cakes we’ve ever tasted. And flourless means gluten-free, too.

Optional: Drizzle with melted chocolate or top with the chocolate ganache of your choice. You could also add a layer of fresh whipped cream and pile on some raspberries.

Our Chocolate Flourless Cake is divine!

Ginger Vaughan

Ingredients

8 ounces semi-sweet chocolate chips

1/2 cup strong black coffee

1 cup sweet butter, softened, cut into chunks

1 cup sugar

4 eggs, lightly beaten

Instructions

In a double boiler set over hot water, melt chocolate in coffee. Slowly add butter and sugar a little at a time until all has been added and well blended. Remove from heat and slowly add beaten eggs, stirring constantly. Keep stirring until eggs are fully incorporated.

Pour chocolate mixture through a strainer into a buttered and floured 8-inch springform pan that has been wrapped in foil to prevent leakage. Bake at 350 degrees F for 50-60 minutes. Cake is done when set, but with a slight wobble in the middle.

Remove from oven and let cool on counter for 10 minutes before moving to refrigerator to chill. Remove foil and refrigerate for a minimum of three hours before serving.

If adding a ganache, allow cake to cool completely before topping with the ganache and then return to refrigerator to continue to chill.