This Flourless Fudge Cake is not only pleasing to the eye but it is actually delicious. It’s super soft, decadent and a true chocolate lovers dream. Without any flour in it, this means you are getting more chocolate in every bite. Enjoy the moment 🙂 

Lately, I had been experimenting on different ways of using ingredients for baking. Using a healthier substitute ingredients, or decreasing refined flour or sugar. This cake is one of those cake tat doesn’t use any flour, just pure cocoa powder as the base ingredient. You can just imagine how so decadent this cake is. It is super chocolatey and super fudgy but not in an overwhelming way. Think of it as a mashed up between chocolate cake and a brownie. Since the base of this ingredient is a cocoa powder, let us talk about it a little bit more and get to know the star ingredient of this recipe. 

What is Cocoa Powder?

To better understand what cocoa powder is, we first have to understand how it is produced, where it came from. To be able to produce cocoa powder, roasted cocoa beans will have to undergo a process where the cocoa butter (fat component) is removed from the cocoa beans. After the removal of cocoa butter, cocoa solid remains. The cocoa solid is the one that is made into cocoa powder.

What Types of Cocoa Powder?

There are 2 most common types of Cocoa Powder that you can buy in supermarket, although they look almost like the same, their usage matters in certain recipes. Hence, it is important to know which type of cocoa powder is best for the recipe you are making. When recipe do not call for any leavener, you can use either Natural or Dutch process. Recipes like hot chocolate, truffle, frosting, chocolate sauce will taste great with either of these cocoa powder. But when a recipe calls for a leavener, make sure to use the proper type.

Natural (non-alkalized) Cocoa Powder (a.k.a. regular unsweetened cocoa powder)

Natural Cocoa Powder is just what it is– natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated intense chocolate flavor

• Usage: Mostly use for recipes that calls for baking soda since the acidic property of cocoa powder will naturally reacts with baking soda thus giving a nice lift in the bake product. If a recipe calls for both baking soda and baking powder, it is safer to use Natural Cocoa Powder.
• Color: Natural Cocoa Powder have lighter brown color. Natural cocoa powder is what is typically found in American grocery stores. The likes of Hershey’s Cocoa Powder… that’s natural cocoa.
• Taste: Bitter in taste
• Acidity: a pH of about 5.5. (between 5 – 6)

Dutch Process (alkalized) Cocoa Powder

Dutch Process Cocoa Powder is simply cocoa beans that have been washed in alkaline solution of potassium carbonate. This neutralizes their acidity which makes it less responsive to leavening agent like baking soda.

• Usage: Because it is neutral, it does not react with baking soda, which makes it often the choice for recipes calling for baking powder.
• Color: Dutch process normally have deep dark and redder color, mellow in flavor, and dissolves easily into liquids.
• Taste: Less bitter and powerful.
• Acidity: a pH of 7 (between 5 – 7)

How to Make Flourless Chocolate Cake

This cake uses the method of whisking the dry ingredients, whisking the wet ingredients and whipping the egg whites. This method is a common method for cakes to achieve a nice light cake texture. 

Start by mixing first all the dry ingredients. In a separate bowl whisk the wet ingredients except the egg white. The egg white will have to be whisk until stiff peaks before it gets mix to the cake batter. Whipping the egg white makes a lighter texture cake because it incorporate air into the batter. Once all these are done, simply pour in a parchment lined cake pan. The cake bakes quite fast, the cake will start to pull away from the side and the top will have a nice almost glossy sometimes cracked top. The cake will deflate a little bit once it starts cooling, this is normal. Let the cake cool completely to allow the texture to develop. I find that the chocolate flavor becomes more intense and it is less sweet once rested. Serve it will side of fresh fruits, or topped it with vanilla ice cream. If you want it to keep really simple, just dust some icing sugar or cocoa powder on top. 

Ingredients:

• 2 ounces fine-quality bittersweet/semi-sweet Chocolate (NOT unsweetened)
• 2 tablespoon unsalted Butter
• 2 tablespoon flavorless Oil
• 5 tablespoon granulated White Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1 large Egg (separate egg yolk and egg whites)
• 6 tablespoon Natural or Dutch Processed Cocoa Powder
• 1/8 teaspoon Cream of Tartar

This cake can be serve as is, just dust some confectioners sugar or cocoa powder. Some fresh fruits on top will be a good addition too, or Vanilla Ice Cream, yum!

Instructions:

1. Preheat oven to 350°F and butter 6-inch round baking pan. Line bottom with a round of wax paper and butter paper.
2. Melt the Chocolate: Chop chocolate into small pieces and transfer in a heat proof bowl. Pour water in a pan and bring to a simmer. Put the bowl with the chopped chocolate on top of the simmering water. Add the butter and stir until the chocolate and butter is fully melted. Remove bowl from heat and let cool slightly.
3. Add Sugar & Egg Yolk: Whisk sugar, vanilla extract and oil into chocolate mixture. Add egg yolk and whisk well.
4. Whip the Egg White: In a separate bowl, whisk egg whites until frothy (30 seconds). Add cream of tartar and continue mixing 1 minute more. Add 1 tbsp sugar and continue whisking until stiff peaks (2-3 minutes). If you turn the bowl upside down and the egg whites holds in the bowl, the you get the stiff peaks already. The texture will also be smooth and glossy.
   • Alternatively, If you do not have electric mixer to do this step, do not separate the egg yolk and egg white and just use it as a whole in step 3.
5. Add Cocoa Powder: Sift salt and cocoa powder over chocolate mixture and whisk until just combined.
6. Add Whipped Egg White: Gently fold the egg white mixture into the chocolate mixture.
7. Bake: Pour batter into pan and bake in middle of oven 32 – 35 minutes, or until top has formed a thin crack crust but the center is still soft.
8. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust top with icing sugar or cocoa powder.
9. Store: Cool completely and store in an airtight container in the refrigerator for 1 week.

Serves 4

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