Flourless Chocolate Fudge Cake

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    484

A fudgy chocolate cake for the ultimate chocolate lover. Serve warm with some cream or vanilla ice-cream. Or cool in the fridge for a more fudgy texture cake

recipe updated Feb 25, 2022

Ingredients

  • Egg icon
    Egg
    4
  • Light brown sugar icon
    Light brown sugar
    120 g
  • Butter icon
    Butter
    150 g
  • Chocolate 70% icon
    Chocolate 70%
    200 g
  • Vanilla ice cream icon
    Vanilla ice cream
    as needed
  • Whipped cream icon
    Whipped cream
    as needed
  • Water icon
    Water
    240 ml
  • Butter icon
    Butter
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Instant Pot Pro Plus
  • kCook icon Large mixing bowl
  • kCook icon Inner pot - pro plus
  • kCook icon Trivet
  • kCook icon Medium microwave-safe dish
  • kCook icon Round pan - 6"

Step preview

  1. Add the butter and chocolate to a microwave safe bowl
  2. Melt the chocolate and butter in the microwave in 30 second bursts until everything has melted together
  3. Mix the melted chocolate and butter together until it becomes shiny and glossy. Let the melted chocolate cool slightly
  4. Line the bottom of a 6" spring form cake tin with some parchment paper and grease the sides with a small bit of butter
  5. Add the eggs to a mixing bowl with the sugar
  6. Whisk for 4 mins until the mixture doubles in size, becomes pale and has the consistency of whipped cream
  7. Fold the melted chocolate mixture into the egg mixture until everything is combined
  8. Add the chocolate cake mixture to the cake tin and tightly cover the tin with some foil
  9. Repeat so there is a double layer of foil on the tin
  10. Add water to the inner pot
  11. Place the cake onto the metal trivet and gently lower the cake tin into the inner pot
  12. Secure the lid onto the Instant Pot Pro Plus
  13. Pressure cook for 32 mins on Max and allow for Natural Release for 10 mins, then Quick release the remaining pressure
  14. Carefully open the Instant Pot Pro Plus and lift up the trivet to remove the cake tin
  15. Remove the foil and let the cake cool for 20 mins in the tin
  16. Serve warm with cream or icecream or let cool and store in the fridge to enjoy later
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