Flourless Cacao Fudge Cake Recipes

FLOURLESS CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees (F). Grease and flour a 9" springform pan; set aside. Combine the butter and chocolate together in a small pan over medium-low heat; cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.
• Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar; whisk well to combine. Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.
• Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.
• Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth top with a spatula.
• Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 35 to 40 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.
• Dust the cake with cocoa powder, confectioners' sugar, or top with a dollop of whipped cream and fresh berries!

FLOURLESS FUDGE CAKE

Steps:

• Preheat oven to 300 degrees. Butter the bottom and sides of a 9-inch springform pan. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess.
• In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tablespoons granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture.
• In another bowl, with mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium-stiff peaks form. Whisk half the whites into chocolate mixture, then gently fold in remaining half.
• Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap, and refrigerate at least 4 hours or up to overnight. To serve, run a metal spatula around edge of pan, and unmold cake; dust with confectioners' sugar.

FLOURLESS CACAO FUDGE CAKE

Steps:

• Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Line 9-inch springform pan with parchment and lightly grease.
• In medium saucepan on medium-low, melt butter and chocolate, stirring until combined.
• Remove from heat and cool slightly, 5 minutes. Add sugar and mix to combine. Whisk in eggs 1 at a time until fully incorporated, then stir in almond extract and cocoa powder until smooth.
• Pour batter into prepared pan and bake until just set in center, 25 to 28 minutes. Cool cake in pan on wire rack 10 minutes, then remove from pan and let cool completely.
• Dust with cocoa and serve with whipped cream if desired.