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5-Ingredient Flourless Chocolate Fudge Cake

Flourless Chocolate Cake, Gluten-Free Fudge Cake, 5-IngredientDesserts, Passover Cake

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5-Ingredient Flourless Chocolate Fudge Cake

Flourless Chocolate Cake, Gluten-Free Fudge Cake, 5-IngredientDesserts, Passover Cake

PREP time 15 min
BAKE time 30 min
TOTAL time 45 min
Yield 8–10 Servings (22cm round pan)
Difficulty Easy

Ingredients

  • 200g dark chocolate (60%+ cocoa), chopped

  • 150g unsalted butter (or coconut oil / margarine for pareve)

  • 4 large eggs (room temperature)

  • 1/2 cup (100g) granulated sugar

  • 2 tbsp unsweetened cocoa powder (plus extra for dusting)

Method

  1. 01

    Melt Chocolate & Butter: Combine chopped dark chocolate and butter in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second bursts until smooth.
  2. 02

    Whip Eggs & Sugar: In a separate mixing bowl, beat eggs and sugar with an electric hand mixer for 3–5 minutes until pale, thick, and fluffy.
  3. 03

    Fold Batter: Gently fold the melted chocolate mixture into the whipped eggs using a spatula until fully combined.
  4. 04

    Sift Cocoa Powder: Sift in 2 tablespoons of cocoa powder and gently fold into the chocolate batter.
  5. 05

    Bake & Chill: Pour into a greased 22cm pan lined with parchment paper. Bake at 170°C (340°F) for 25–30 minutes until edges are set but center remains soft and fudgy. Dust with cocoa powder before serving!

Step by step

Clear process images displayed in the same order as the method.

Combine chopped dark chocolate and butter in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second bursts until smooth. 1
Melt Chocolate & Butter:

Combine chopped dark chocolate and butter in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second bursts until smooth.

In a separate mixing bowl, beat eggs and sugar with an electric hand mixer for 3–5 minutes until pale, thick, and fluffy. 2
Whip Eggs & Sugar:

In a separate mixing bowl, beat eggs and sugar with an electric hand mixer for 3–5 minutes until pale, thick, and fluffy.

Gently fold the melted chocolate mixture into the whipped eggs using a spatula until fully combined. 3
Fold Batter:

Gently fold the melted chocolate mixture into the whipped eggs using a spatula until fully combined.

Sift in 2 tablespoons of cocoa powder and gently fold into the chocolate batter. 4
Sift Cocoa Powder:

Sift in 2 tablespoons of cocoa powder and gently fold into the chocolate batter.

Pour into a greased 22cm pan lined with parchment paper. Bake at 170°C (340°F) for 25–30 minutes until edges are set but center remains soft and fudgy. Dust with cocoa powder before serving! 5
Bake & Chill:

Pour into a greased 22cm pan lined with parchment paper. Bake at 170°C (340°F) for 25–30 minutes until edges are set but center remains soft and fudgy. Dust with cocoa powder before serving!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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