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Flourless Chocolate Fudge Cake

Prep time: 10 minutes
Cook time: 20–25 minutes
Serves: 8–10 slices

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This is the cake to make when you want maximum chocolate with minimum effort. Five ingredients, one bowl, no flour needed. Now, don't skip the sectret ingredient, the espresso powder. It isn't there to make it taste like coffee; it just deepens the chocolate flavour, giving you a rich, fudgy centre that's closer to a baked chocolate mousse than a traditional cake.

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Ingredients

  • 1 block (250g) milk chocolate (I recommend Whittaker's. That's my favourite for baking!)
  • 50g butter
  • 1/3 cup caster sugar
  • 3 eggs
  • 1 tsp espresso powder
  • 1/4 cup cocoa powder

Method

  1. Preheat oven to 170°C and grease and line an 18cm cake tin.
  2. Melt the chocolate and butter together until smooth and glossy. Allow to cool slightly.
  3. Add the eggs and caster sugar, whisking until well combined and slightly thickened.
  4. Stir in the espresso powder and cocoa powder until the batter is smooth and lump-free.
  5. Pour the batter into the prepared cake tin and smooth the surface.
  6. Bake for 20–25 minutes, or until the edges are set and the centre still has a slight wobble.
  7. Allow the cake to cool in the tin before slicing.

Enjoy as is, dusted with cocoa powder, or served with a scoop of vanilla ice cream.

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FAQ's

Why is there no flour in this recipe?
The chocolate and eggs provide all the structure needed, giving the cake its dense, fudgy, almost flourless-chocolate-cake texture rather than a light, airy sponge.

How do I know when it's done, since the centre should still wobble?
You're want set edges with a gentle wobble in the middle - similar to a baked cheesecake. It'll continue to firm up slightly as it cools, so a wobbly centre at 20-25 minutes is exactly right.

Can I use a different chocolate brand?

‍Absolutley. Any good-quality milk chocolate will work well here.

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