Flourless Chocolate Truffle Cake Recipe

Introduction

This Flourless Chocolate Truffle Cake is an indulgent, rich dessert perfect for chocolate lovers. Dense and silky, it offers a deep chocolate flavor with a smooth, fudgy texture that’s sure to impress any guest.

Ingredients

• 8 large eggs (cold)
• 1 lb high-quality bittersweet or semisweet chocolate (coarsely chopped)
• 16 tablespoons unsalted butter (cut into 16 pieces, 1 cup)
• 1/4 cup strong black coffee or liqueur (optional)
• Confectioners’ sugar or unsweetened cocoa for dusting the cake (optional)

Instructions

1. Step 1: Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees F (not fan assisted).
2. Step 2: Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. Wrap the outside with 2 sheets of heavy-duty foil and place the pan in a large roasting pan. Bring a kettle of water to a boil.
3. Step 3: Beat the cold eggs in the bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
4. Step 4: Melt the chocolate and butter (adding coffee or liqueur if using) in a heatproof bowl set over a pan of almost-simmering water until smooth and very warm, about 115 degrees F, stirring occasionally.
5. Step 5: (Alternate microwave method) Heat chocolate in a microwave-safe bowl at 50% power for 2 minutes, stir, add butter and coffee, then continue heating at 50% power, stirring every minute until melted and smooth, about 2 to 3 more minutes.
6. Step 6: Fold a third of the egg foam into the chocolate mixture gently with a large rubber spatula until only a few streaks remain. Then fold in half of the remaining foam, followed by the last of the foam, until fully combined with no visible egg.
7. Step 7: Pour the batter into the prepared springform pan and smooth the surface. Place the roasting pan on the oven rack and add boiling water until it reaches halfway up the pan’s sides. Bake 22 to 25 minutes until the cake rises slightly, edges begin to set, a thin glazed crust forms, and an instant-read thermometer reads 140 degrees F in the center. Remove from water bath and cool on a wire rack. Cover and refrigerate overnight to set.
8. Step 8: About 30 minutes before serving, remove the pan sides, invert the cake onto wax paper, peel off parchment, and reinvert onto a serving plate. Dust lightly with confectioners’ sugar or cocoa powder. For clean slices, use a sharp tin-bladed knife dipped in hot water and wiped dry before each cut.

Tips & Variations

• Use the best quality chocolate you can find to enhance the cake’s flavor and texture.
• Substitute the coffee with your favorite liqueur, such as Grand Marnier or Kahlúa, to add a unique twist.
• For a dairy-free version, use vegan butter and ensure your chocolate is dairy-free.
• Serve with fresh berries or a dollop of whipped cream for added freshness.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Reheat slices gently by dipping a knife in hot water before cutting to keep clean edges, but avoid warming the entire cake to maintain its truffle-like consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from being made ahead. Refrigerate it overnight to allow it to set fully and develop the richest flavor.

Is this cake gluten-free?

Yes, since it contains no flour, this cake is naturally gluten-free, making it a great option for those with gluten sensitivities.

Flourless Chocolate Truffle Cake Recipe

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4.4 from 126 reviews

This Flourless Chocolate Truffle Cake is an indulgent, rich dessert made with high-quality bittersweet chocolate and eggs, resulting in a dense, velvety texture. Baked in a water bath to ensure gentle cooking, this naturally gluten-free cake boasts an ultra-smooth chocolate flavor with an optional dusting of confectioners’ sugar or cocoa powder for an elegant finish. Perfect for chocolate lovers seeking a decadent treat without the flour.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 12 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 large eggs (cold)
• 1 lb high-quality bittersweet or semisweet chocolate (coarsely chopped)
• 16 Tablespoons unsalted butter (cut into 16 pieces, 1 cup)
• 1/4 cup strong black coffee or liqueur (optional)

For Garnish

• Confectioners’ sugar or unsweetened cocoa powder for dusting (optional)

Instructions

1. Preheat Oven and Prepare Pan: Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (not fan assisted). Line the bottom of an 8-inch springform pan with parchment paper, grease the sides, and wrap the pan’s outside with two sheets of heavy-duty foil. Place the pan in a large roasting pan.
2. Boil Water for Water Bath: Bring a kettle of water to a boil to prepare for the water bath that will gently cook the cake.
3. Beat Eggs: Using a standing mixer, beat the cold eggs at high speed until the mixture doubles in volume, about 5 minutes, creating a light and airy foam.
4. Melt Chocolate and Butter: Set a heatproof bowl with chopped chocolate and butter (plus coffee or liqueur if using) over nearly simmering water and stir occasionally until smooth and warmed to 115°F. Alternatively, melt in the microwave at 50% power in bursts, stirring every minute until fully combined.
5. Combine Chocolate Mixture with Egg Foam: Gently fold one-third of the egg foam into the chocolate mixture using a rubber spatula until almost blended. Then fold in half of the remaining foam, followed by the last portion, making sure the mixture is smooth and uniform with no visible egg streaks.
6. Transfer Batter to Pan and Set Up Water Bath: Pour the batter into the prepared springform pan, smoothing the surface with a spatula. Place the roasting pan on the oven rack and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
7. Bake the Cake: Bake for 22-25 minutes, or until the cake rises slightly, edges begin to set, a thin glazed crust forms on top, and an instant-read thermometer inserted in the center reads 140°F.
8. Cool and Refrigerate: Remove the cake pan from the water bath and set it on a wire rack to cool to room temperature. Cover and refrigerate overnight (up to 4 days) to allow the cake to fully set.
9. Unmold and Serve: About 30 minutes before serving, remove the springform sides, invert the cake onto wax paper, peel off the parchment, and then re-invert the cake onto a serving platter. Lightly dust with confectioners’ sugar or cocoa powder if desired. To slice, heat a sharp tin-bladed knife in hot water and wipe it dry between cuts for clean slices.

Notes

• Using cold eggs helps achieve a better volume when beaten.
• Wrapping the springform pan with foil prevents water from seeping in during the water bath baking.
• The water bath ensures gentle, even cooking for the delicate flourless cake.
• Chocolate quality greatly impacts the final flavor; use a high-quality bittersweet or semisweet chocolate.
• Chilling the cake overnight improves texture and makes slicing easier.
• Heating and wiping the knife between slices prevents the cake from sticking and cracking.
• The optional coffee or liqueur enhances chocolate depth but can be omitted for a pure chocolate flavor.

Keywords: Flourless chocolate cake, chocolate truffle cake, gluten free dessert, rich chocolate cake, flourless dessert