Flourless Chocolate Fudge Cake (Only 5 Ingredients)

A flourless chocolate cake with a brownie-like texture. Perfect for chocolate lovers, made with just 5 ingredients a bowl and a whisk.

by Krutit
written by Krutit
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Flourless Chocolate Fudge Cake

A concentrated shot of chocolate straight to the veins — the lack of flour gives it a fudgy texture that melts in your mouth. And you don’t even need a mixer. Just a bowl, a whisk, and 30 free minutes.

This time I’m also sharing two options for decorating this flourless chocolate cake — one with chocolate shavings and strawberries, and one with crisp chocolate sheets. Of course, you can choose either, or decorate however you like.

And one more note — the cake is very rich, so it’s best to slice it thin. Even if it looks small, it will serve quite a lot of people.

Flourless Chocolate Fudge Cake

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Serves: 10-14 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For an 8-inch (20 cm) cake (taller) or 9-inch (22 cm) cake (slightly lower)

For the cake:

  • 4.5 oz (130 g) dark chocolate, broken into pieces
  • 1/2 cup (1 stick / 130 g) butter, cubed (or coconut oil for a dairy-free version)
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs
  • 1/2 cup (55 g) unsweetened cocoa powder, sifted

For the Chocolate Ganache:

  • 4.5 oz (130 g) dark chocolate, broken into pieces
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)

For the Chocolate Leaves (optional):

  • 5 oz (150 g) dark chocolate
  • 1 tablespoon neutral oil
  • Cacao nibs (optional)

Instructions

- Preheat the oven to 350°F (180°C).
- Place the chocolate and butter in a bowl and melt in the microwave in 30-second pulses, stirring until smooth and glossy.
- Add the sugar and whisk briefly until absorbed into the mixture.
- Add the eggs, one at a time, whisking after each addition until incorporated.
- Add the sifted cocoa powder and fold gently with a spatula or whisk, just until the mixture is uniform.
- Transfer to a greased round pan (8- or 9-inch) and bake for 25 minutes. The cake will remain slightly soft in the center — that’s correct. It should resemble a brownie, not a crumb cake. Let cool slightly.
- Melt the chocolate and cream in the microwave and pour over the cake.
- Refrigerate the cake for at least 2–3 hours before slicing (important, as it is very soft right after baking). Slice with a knife dipped in hot water.
- For the chocolate leaves: Melt the chocolate in the microwave in 30-second pulses, stirring until smooth. Add the oil and mix until combined.
- Spread the chocolate onto a parchment-lined tray and sprinkle with cacao nibs. Refrigerate until firm.
- Break into pieces and place diagonally over the cake (this makes it easier to slice).

Flourless Chocolate Fudge Cake

The homemade chocolate leaves make it especially festive.

Notes

- To deepen the flavor, you can add 3–4 tablespoons of liqueur to the batter (cherry, amaretto, coffee, or any other you prefer).
- Since there’s no flour, it’s important to use good-quality chocolate with a higher cocoa percentage (around 60% or more). That said, regular dark chocolate will also work.

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