Flourless Chocolate Truffle Cake
Indulge in the decadence of a Flourless Chocolate Truffle Cake, a rich, velvety dessert that’s pure chocolate bliss. Made with simple yet luxurious ingredients like semi-sweet chocolate, butter, and eggs, this gluten-free masterpiece boasts an irresistibly silky texture and an intense chocolate flavor that will delight any cocoa lover. Perfectly balanced with a hint of vanilla and a dusting of cocoa powder or powdered sugar, this cake is as elegant as it is indulgent. Crafted with just 20 minutes of prep time and baked to fudgy perfection, it’s ideal for special occasions or a heavenly treat any day of the week. Whether served solo or paired with a dollop of whipped cream or fresh berries, this show-stopping dessert is guaranteed to impress.
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Recipe Information
Ingredients
- 225 grams semi-sweet or bittersweet chocolate
- 115 grams unsalted butter
- 100 grams granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 20 grams cocoa powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) round springform pan and line the bottom with parchment paper.
Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Alternatively, you can microwave the mixture in 20-second intervals, stirring between each, until completely melted.
Remove the melted chocolate and butter from heat and let it cool slightly for about 5 minutes.
In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth and slightly frothy.
Slowly add the melted chocolate mixture to the egg mixture, whisking constantly to combine.
Sift the cocoa powder and salt over the batter and fold gently with a spatula until fully incorporated.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 20-25 minutes, or until the edges are set and the center is just barely wobbly. Be careful not to overbake as the cake will continue to set as it cools.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, run a knife around the edges and release it from the springform pan.
Dust with extra cocoa powder or powdered sugar before serving. Slice into small wedges and enjoy!
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 932 mg | 40% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 212.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 243 mg | 19% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1812 mg | 39% | |
*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.
