Flourless Chocolate Fudge Cake (Printable Recipe)
# What You'll Need:
01 -
12 tablespoons unsalted butter
02 -
12 ounces bittersweet chocolate, chopped into small pieces
03 -
6 large eggs, at room temperature, divided
04 -
1 tablespoon pure vanilla extract
05 -
1/4 cup natural, unsweetened cocoa powder
06 -
3/4 teaspoon fine sea salt or kosher salt
07 -
1 cup sugar, divided
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan; set aside.
02 -
Combine the butter and chocolate in a small pan over medium-low heat; cook, stirring almost constantly, until completely melted. Whisk until smooth then remove from heat; set aside to cool slightly.
03 -
Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with yolks, add the vanilla extract, cocoa powder, salt, remaining whole eggs, and half of the sugar; whisk well to combine.
04 -
Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.
05 -
Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and continue beating until firm peaks form.
06 -
Carefully fold the egg whites into the chocolate mixture, stirring until fully incorporated. Pour the batter into the prepared pan and smooth top with a spatula.
07 -
Place pan in oven and bake until the top is slightly cracked and the center no longer moves, about 35 to 40 minutes.
08 -
Transfer cake to cooling rack and let cool completely before cutting and serving.
09 -
Dust the cake with cocoa powder, confectioners' sugar, or top with a dollop of whipped cream and fresh berries.
# Additional Info:
01 -
This cake MUST cool completely before being sliced. To speed this up, cool the cake on the counter for 30 minutes, then refrigerate for another 20 minutes. If sliced before properly cooled, the center will be too gooey. The cake sets as it cools.