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


Reader Comments

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Gluten free

Flouring the pan would be a no-no for those who are truly gluten intolerant, as one member of our family is. Perhaps someone can suggest an alternative, maybe butter? Speaking of alternatives, I would like to substitute stevia for sugar.


What can I substitute for eggs? My wife is gluten and egg white intolerant.


Sweet Butter

@Elaine, sweet butter is unsalted butter.

What is sweet butter?

What is sweet butter? I live in Europe and have never heard of it!

sweet cream butter

The Editors's picture

This means butter made from sweet cream. Here in the U.S., this is the standard type of butter sold in stores.