Four For Fudge Cake

Here’s another great WAR (Work Avoidance Ritual) to gladden the hearts of your household… or, in my case, the Mathematician’s Potluck next Wednesday!

Four for Fudge Cake

That’s right – only four ingredients (plus a pinch of salt). This is NOT vegan:  there are eggs, and possibly a bit of dairy in the chocolate, depending on your source.  However, it IS grain/gluten-free and dairy-free, with no refined sugar (although there is maple syrup, or agave if you prefer). It’s luscious, easy to make, and a firm favorite at the Church of Chocolate!

Note: I use 72% Belgian chocolate from Trader Joe’s – it takes 80% of their Pound Plus bar. If you don’t have a set of scales handy, count up the squares and take out 80% (which will equal 400 grams).

By the way, I adapted this recipe from Bianca’s food blog at; it offers great-yet-simple dessert recipes focused on minimal sugar with maximum goodness.


400g (14 oz) 70-72% block chocolate – I get mine from Trader Joe’s
1 cup full fat coconut milk, available in tins from Trader Joe’s or Asian groceries
1/3 cup maple syrup or agave syrup
4 eggs at room temperature
A generous pinch of salt
Optional: ½ tsp cinnamon, ½ tsp cardamom


1.  Preheat oven to 300°F (or 150°C).  Boil a jug of water (for the baking part).

2.   Oil a standard 8” x 4” loaf tin, and line with foil or parchment.

3.   Place the chocolate, coconut milk, and maple (or agave) syrup in top of a double-boiler set over low heat (with an inch of water in the bottom part).  If you don’t have a double-boiler, you can use a heatproof glass or metal bowl that fits in the top of a saucepan.  Heat gently until the chocolate is just melted; add the salt, cinnamon, and cardamom, and stir until the mixture is smooth.  Take off the heat and set aside.

4.   Whisk the eggs until yolks and whites are well combined.  Stir the chocolate mixture into the eggs until the batter is perfectly smooth and all one color.

5.   Pour the mixture into the prepared loaf pan, and place the pan inside a deep roasting dish.  Pour the boiling water into the roasting pan until it’s halfway up the side of the loaf pan.

6.   Bake for one hour.

7.   Leave to cool to room temperature, then place in the fridge overnight, still in the loaf pan.

8.   To serve, remove from the tin and slice crossways.  Garnish with whipped cream or non-dairy ice cream – Talenti makes a great cold-brewed coffee flavor.

Note: You can also freeze the cake with great results. Remove from the loaf pan, strip off the foil or parchment, and place in a ZipLok bag. It will keep safely for up to two months. You can then thaw the entire cake, or just a slice. I like to heat mine for 20 seconds in the microwave, and top with nondairy coffee ice cream, fresh fruit, or raspberry coulis.

Click HERE for the printer-friendly .pdf file.