Gluten-free | Sugar-free | Dairy-freeMakes: 1 cake
Prep time: 15 minutes
Cook time: 65 minutes
Cooling time: Minimum of 6 hours
With chocolate heavily on my mind, I went about creating a luxuriously rich and smooth chocolate fudge cake. This cake is easy to make and a lot healthier than its sugary counterparts.
With only four ingredients, I created something so incredibly uncomplicated to make that it could make one speechless. And that's exactly what we were when I first sliced through the smooth centre to reveal a tender cake that melts in your mouth with no requirement to chew. I was all at once captivated by the decadence and texture of what is essentially a simple creation.
It's hard to believe that my heavenly 4-Ingredient Chocolate Fudge Cake is free from gluten and sugar yet delicious enough to serve your loved ones.
This cake also keeps incredibly well, so you can make it well in advance.
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
- 400 g (14 oz) sugar-free, dairy-free chocolate chips or pieces
- 240 ml (8 fl oz) full fat coconut milk
- 90 g (3 oz) Sweet As Fibre Syrup
- 4 large eggs, at room temperature, whisked well
- Preheat your oven to bake at 150C (300F) and line a loaf tin or 20cm (8inch) round cake tin with non-stick baking paper.
- Add the chocolate, coconut milk, and fibre syrup into a saucepan, and stir the ingredients together over very low heat. Gently allow them to melt together until the chocolate is smooth and flowing.
- Remove the saucepan from the heat and allow it to cool for five minutes. While the chocolate mixture cools, boil the kettle to have lots of boiling water ready for the next step.
- Whisk the eggs into the chocolate mixture and then pour it into a lined loaf or cake tin. Place the cake tin into a small roasting tray and carefully fill the roasting tray with enough boiling water until the water comes ⅔ up the side of the fudge cake tin. This method is called a water bath or bain-marie and will ensure the cake cooks gently and evenly.
- Carefully place the roasting tray in the oven, ensuring not to splash water into the cake. Bake for 60 minutes, then remove the cake from the water bath.
- Allow the cake to cool in the tin on a wire rack overnight or until the cake is completely cool, which will take at least 6 hours. You can speed up the cooling process by placing the tin in the fridge.
- When the cake is cool, cut slices with a large hot knife. The best way to heat a knife is to run hot water over the blade, wipe it dry and then make a slice. Wipe the knife clean, then repeat before cutting each slice. Doing this will ensure your slices are clean and smooth each time.
- Serve your cake with coffee (my favourite), fresh raspberries, dusted with a layer of raw cacao powder or beautifully on its own.
- For storing, wrap the cake in cling film before storing it in the fridge for up to five days. When you're ready for another slice, leave the cake on the bench for 20-minutes before slicing and serving.