Fudgey Flourless Chocolate Cake

Fudgey Flourless Chocolate Cake

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My Fudgey Flourless Chocolate Cake is for the real chocolate lovers amongst you. Each bite fills your mouth with dense chocolate flavor and creamy texture. You just want to eat more and more.

While this cake makes a beautiful presentation as a whole eight inch cake; you can also make individual mini cakes out of the same recipe. I use a mini-cheesecake pan for this purpose. Either way, you can serve 10-12 people.

A Fudgey Flourless Chocolate Cake fulfills many requirements for a special dessert. First of all, it’s chocolate; so it makes most people very happy. Second; it’s gluten free and nut free; so it’s a fabulous dessert for Passover that even those allergic to nuts can enjoy. Third, I repeat- it’s chocolate; and can be made in advance and frozen.

For another gluten free chocolate cake, click on Flourless Chocolate Cake with Apricot Filling.

Prep time: 20 minutes

Fudgey Flourless Chocolate Cake

By Gloria Kobrin Published: April 18, 2016

  • Yield:

  • 10-12 Servings


  • 8 Ounces Non-dairy Margarine/coconut spread softened slightly
  • 1 Cup Sugar
  • 4 Large Eggs
  • 7 Ounces Non-Dairy Semi Sweet Chocolate Chips
  • 1/2 Cup Strong Coffee you will use the coffee 1/4th cup at a time
  • Non-dairy Baking Spray


  • Electric Mixer
  • 8 inch springform pan or mini-cheesecake pan
  • cookie sheet lined with baking parchment
  • Cooling Rack


  1. Preheat oven to: 350° F. Spray or grease pan with non-dairy margarine.
  2. Beat margarine and sugar together in bowl of mixer.
  3. Place chocolate and ¼ cup coffee together in a microwave safe bowl. Place in microwave and heat for 1 1/2 -2 minutes or until you can stir the coffee and chocolate together and they are completely smooth. (You can also melt chocolate and coffee together in a double boiler.) Add remaining 1/4 cup coffee and stir again. Let chocolate cool for 5 minutes.
  4. Add eggs, one at a time, to margarine and sugar. Beat very well after each addition. Add chocolate mixture and beat again until all ingredients are well blended. Pour into prepared pan and place on parchment lined cookie sheet. Bake for 45 minutes. A little bit of the batter may seep out on to the parchment. The top of the cake will rise and separate from the rest of the cake. Remove cake from the oven and cool on rack. The top will fall after some time out of the oven. When the cake has completely cooled, unsnap spring form pan and push the bottom through the ring. The cake is so moist that I don’t even try to take it off the bottom of the pan. I put it on a beautiful serving platter and surround it with berries. This is a relatively flat, moist dense cake that packs a lot of flavor. Serve small slices. It is very rich.
  5. Should you want to use your pan again and need the bottom; I recommend freezing the cake unwrapped. After it is frozen, you can take a long spatula and carefully slide it under the cake at several points and then lift the cake off the metal bottom. Wrap the cake first in waxed paper and then in foil and return it to the freezer until you the day you need it.
  6. Note: Bake for 25 minutes if you are using mini cheesecake pan. Cool on rack ; and then push the cakes through to the top by pushing gently on the bottom circles. After they cool, you can remove the metal circles from the bottom.