Flourless Chocolate Fudge Cake

flourless chocolate fudge cake

Our Chocolate Flourless Cake is divine!

Ginger Vaughan


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


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. 



Serves 8

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