Flourless Chocolate Fudge Cake

 A few years ago I shared with you this Flourless Chocolate Whiskey Cake with Whiskey Pudding Sauce and – based on the comments and emails I’ve received – you guys love it! Not too long ago I started craving a slice for myself. The only problem? I was out of whiskey. No idea how that happened…

Instead of running out to the store, I decided to make an equally delicious booze free version for all of my fellow bakers who find themselves in a “dry” kitchen. The results? OMG so good.

Flourless chocolate cake? Yes. Flourless chocolate cake that tastes like a fudge brownie? Hell YES. Naturally I couldn’t wait to share this with you!

Ingredients

12 tablespoons unsalted butter

12 ounces bittersweet chocolate, chopped into small pieces

6 large eggs, at room temperature, divided

1 tablespoon pure vanilla extract

1/4 cup natural, unsweetened cocoa powder

3/4 teaspoon salt (fine sea salt or kosher salt will work)

1 cup sugar, divided

Instructions

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!

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