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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/flourless-chocolate-truffle-cake-recipe/