True chocolate lovers enjoy this sweet treat in any form, so why not try a stunning flourless fudge cake? This recipe is easy to make and takes about an hour in total to put together. It’s rich, fudgy, and gluten-free! If one chooses to, they can cut the richness of the cake’s flavor by adding some whipped cream on top. Let’s dive right in and see how it’s made!
One of the best things about this cake is that it requires only a handful of easy-to-find ingredients, including the following:
- Two sticks of unsalted butter and a bit more for the pan
- Eight ounces of chopped, bittersweet chocolate
- Six large eggs
- One and a quarter cups of sugar
- One teaspoon of almond extract
- A cup of unsweetened cocoa powder and extra for dusting
Baking the Fudge Cake
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan with baking paper and grease it lightly. Melt the butter and chocolate in a saucepan until combined. Let the melted mixture cool slightly for approximately five minutes. Whisk in the sugar followed by the eggs, adding them one by one. Lastly, mix in the cocoa powder and almond extract.
Pour the batter into the pan and bake it for about 25 minutes. Once the fudge cake is just set in the center, it’s ready. Let it cool for 10 minutes before removing it from the pan, then set it on a wire rack and let cool completely.
Serve and Enjoy
Dust the cake with cocoa powder (sweetened or unsweetened) and slice it to serve. Depending on your personal preference, top the chocolate fudge cake with whipped cream or fresh fruit, such as strawberries or raspberries. This cake is great when eaten along with a warm beverage such as coffee or tea. The rich, creamy flavor and fudgy texture will never disappoint!
Baking is a precise science and following exact measurements is often crucial for the outcome. However, not every kitchen is equipped with a measuring device for every possible unit. Instead of going online to look up how many cups are in a gallon or how much batter your baking pan can hold, print out this useful chart and post it somewhere convenient in your kitchen!
It can be upsetting when a recipe calls for a few ounces of milk while all you have to measure with at home are cups. With this chart available for reference, it will be easy to quickly maneuver through the common abbreviations and measurements concerning small and large-volume liquids, as well as dry ingredients. Find out quickly how many cups are in two gallons, how many teaspoons are in a tablespoon, how that translates into fluid ounces, and much more. In a pinch, reference charts like these can be a life-saver!
If a recipe calls for three cups of chopped apples or a cup of mashed bananas, how does one know how many apples or bananas to buy? Instead of risking not buying sufficient ingredients or having too many left at the end, follow these simple equivalents:
- 1 pound of apples equals 3 cups sliced
- 1 pound of bananas equals 1 and one-third of a cup mashed
- A stick of butter equates to 8 tablespoons or 4 ounces
- 4 ounces of cheese equal to 1 cup shredded
- 16 ounces of honey equal to one and a third cup
- A medium lemon gives 3 tablespoons of juice and 1 tablespoon of grated peel
- 1 pound of potatoes is 3 cups sliced or 2 cups mashed
When baking a cake, cupcakes, a pie, or bread, it’s important not to overfill or underfill the pan with the batter. A good way to find out precisely how much batter to use is to measure out the width and length of the pan with a ruler, and the depth of the pan from the bottom to the brim. Make a chart using this as a reference!