Melitta Mocha Fudge Cake 1996 Canadian Flourless Gluten Fre
Indulge in the rich decadence of the Melitta Mocha Fudge Cake, a timeless Canadian dessert from 1996 that’s both flourless and gluten-free. This show-stopping cake combines the bold flavors of bittersweet chocolate and espresso for an irresistibly fudgy texture with a sophisticated mocha kick. Light, airy eggs are expertly whipped to give the cake its signature lift, while cocoa-dusted edges lend a touch of elegance. Perfect for special occasions or an after-dinner treat, this gluten-free masterpiece is finished with a dollop of whipped cream and fresh berries for a delightful balance of flavors. Quick to prepare in just 20 minutes and ready in under an hour, it’s a dessert that satisfies both your taste buds and your schedule. Whether you're entertaining guests or treating yourself, this cake is a must-have for chocolate and coffee lovers alike!
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Recipe Information
Ingredients
- 250 grams Bittersweet chocolate chips
- 125 grams Unsalted butter
- 1 tablespoon Instant espresso powder
- 150 grams Granulated sugar
- 5 units Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cocoa powder (for dusting the cake pan)
- 1 cup Whipped cream (optional, for serving)
- 0.5 cup Fresh berries (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan and dust it lightly with cocoa powder. Tap out any excess cocoa powder and set aside.
In a double boiler or a heatproof bowl set over simmering water, melt the bittersweet chocolate chips and unsalted butter together. Stir until smooth, remove from heat, and let cool slightly.
Stir in the instant espresso powder until fully dissolved in the chocolate mixture.
In a large mixing bowl, beat the eggs, granulated sugar, vanilla extract, and salt using an electric mixer at high speed until the mixture has tripled in volume and is pale yellow in color. This will take about 5 to 6 minutes.
Gently fold the melted chocolate mixture into the whipped eggs using a spatula. Be careful not to deflate the volume as you incorporate the chocolate.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted near the edge should come out with moist crumbs.
Remove the cake from the oven and cool completely in the pan on a wire rack.
Once cooled, carefully release the springform pan and transfer the cake to a serving plate.
Serve the cake with a dollop of whipped cream and a handful of fresh berries, if desired. Store any leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 38.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
