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Flourless Chocolate Fudge Cake with a slice lifted up.

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.
Course Dessert
Cuisine N/A
Keyword cake, chocolate, dessert, gluten-free
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time: 1 hour
Total Time 2 hours 45 minutes
Servings 10 -12 Servings


  • 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


  • 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.