Valentine’s Day is next week and I have been getting some recipes ready! Chocolate is a staple for Valentines and you really can’t go wrong with the classic chocolate cake, especially this fudgy flourless chocolate cake! This chocolate cake has four simple ingredients: dark chocolate, butter, sugar and eggs. You simply melt the chocolate into the butter and mix it into the mixture of the sugar and eggs before pouring it into a pan and baking! The basic cake is simply divine but you can customize it by adding extras like vanilla extract, almond extract, peppermint extract, etc. or my personal favourite, some espresso powder! Because this is a flour-less cake it is nice and moist, dense and fudge like, pure chocolate-y bliss! If you are looking for a way to treat someone special this Valentine’s Day, this fudgy flourless chocolate cake is a great ways to go!
I like to serve it with fresh berries like raspberries, strawberries or blackberries!
Flourless Chocolate Cake
A super easy to make, rich and decadent fudgy flourless chocolate cake!
- 12 ounces dark chocolate, chopped
- 2 sticks unsalted butter
- 1 1/4 cups sugar
- 5 large eggs
- Melt the chocolate into the butter in a small sauce pan, before letting cool a little.
- Mix the sugar into the eggs and then mix it into the chocolate and butter mixture.
- Pour the batter into a greased 9 inch spring-form pan, wrap the bottom of the pan in foil, place in a larger pan with 1/2 inch of hot water and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
Option: Add 1 tablespoon espresso powder!
Dark Chocolate Souffle Cheesecake
Chocolate Stout Cake
Ultimate Fudgy Cocoa Brownies
Dark Chocolate Cheesecake
Dark Chocolate Lava Cakes
Peppermint Chocolate Cheesecake
Guinness Chocolate Cheesecake
Chocolate Red Velvet Cheesecake for Two
Flourless Chocolate Almond Cake
Chocolate and Peanut Butter Cheesecake
This looks delicious! What do you mean by “small amount of hot water” – like just enough to cover the bottom of the baking sheet, or 1/4″ deep or something?
About 1/2 inch should do the trick. Enjoy!
Anupama Chopra says
Thanks for sharing such a delicious recipe with us.
Barbara Wilson says
Your photographs are soooooo nice. It looks fabulous!
Julie Amato says
Hi! this looks amazing! Do you think I could use vegan butter sticks? I am making a dessert for a friend this weekend who cannot have dairy!
I have not tried it with vegan butter sticks and I would also like to know if they work!
It’s in the oven. I put the water about 1/2 way up the springform pan. I hope it is ok!
I’m having a dinner party and this will be the perfect dessert. Can I make it earlier in the day and warm it in the oven?
Yes you can! Enjoy!
Denise Mezydlo says
Do you think a sugar substitute will work?
I have not experimented with sugar substitutes but they should work!