Flourless Chocolate Fudge Cake
A recipe for Flourless Chocolate Fudge Cake from The Cook and Baker! This gluten-free cake is baked twice to create two separate, decadent layers.
Servings 10 -12 Servings
Ingredients
- 240 grams (8 1/2 ounces) unsalted butter chopped
- 360 grams (12 3/4 ounces) dark chocolate chopped
- 285 grams (10 ounces, 1 1/2 cups) light brown sugar lightly packed
- 60 milliliters (2 fluid ounces, 1/4 cup) water
- 5 eggs at room temperature, separated
- Cocoa powder for dusting
Instructions
- Preheat the oven to 180˚C (350˚F). Lightly grease and line the base and side of a 23 centimeter (9 inch) spring-form cake tin with baking paper.
- In a medium saucepan, melt the butter over low heat then take off the heat, add the chocolate and stir until melted.
- In a small saucepan, mix together the sugar and 60 milliliters (2 fluid ounces, 1/4 cup) water. Bring to a boil over medium-high heat.
- Pour the hot syrup over the melted butter and chocolate and stir until combined.
- Stir in the egg yolks, then pour into a medium bowl and set aside.
- Use an electric mixer with a whisk attachment to whisk the egg whites until stiff, but not dry, peaks form.
- Using a rubber spatula, gently fold the beaten egg whites into the chocolate mixture until combined, making sure there are no streaks of egg white.
- Pour half of the mixture into the prepared tin, gently spread level.
- Bake for 30 minutes, or until a skewer inserted into the middle comes out almost clean. Remove from the oven and let cool completely.
- Flatten the top of the cake, pour over the remaining batter then return to the oven and bake for another 25-30 minutes.
- Leave to cool completely before removing from the tin.
- Dust with cocoa powder and serve.