This Flourless Chocolate Truffle Cake is rich, fudgy, and oh-so-decadent! Made with just chocolate, eggs, and a little sugar, it’s perfect for chocolate lovers who want something simple yet luxurious.
Whenever I make this cake, it disappears faster than my favorite TV show! 🏃♂️ Plus, it’s gluten-free, which means everyone can enjoy a slice, guilt-free! How can you resist that?
Key Ingredients & Substitutions
Dark Chocolate: Use high-quality dark chocolate with at least 70% cacao. It’s key to flavor, giving richness and depth. If you’re in a pinch, semi-sweet chocolate can work, but you’ll lose some of that intense taste.
Butter: Unsalted butter is best for controlling the salt level. If you need a dairy-free option, consider using coconut oil or a dairy-free butter substitute for similar results, although the texture may vary slightly.
Sugar: Granulated sugar adds sweetness. If you’re looking to cut sugar, try using coconut sugar or a sugar alternative like erythritol, but be mindful of the different sweetness levels.
Cocoa Powder: Unsweetened cocoa powder is used for that chocolatey kick. For extra flavor, you could use Dutch-processed cocoa, which is less acidic and gives a smoother taste.
Edible Rose Petals: They make a beautiful garnish but are optional. You could replace them with fresh raspberries or mint leaves for a pop of color and flavor instead.
How Do You Melt Chocolate Without Burning It?
Melted chocolate is essential for this cake, but it can easily scorch. Follow these steps to get it just right:
- Use a heatproof bowl and place it over simmering water (the bowl shouldn’t touch the water) for a controlled heat.
- Stir often to help even melting and prevent scorching.
- If using the microwave, melt in short bursts (15-30 seconds), stirring in between. Stop once you see small chunks remaining, as they’ll continue to melt from the residual heat.
Paying attention to these details will give you a smooth, glossy chocolate that sets the perfect base for your cake!
How to Make Flourless Chocolate Truffle Cake?
Ingredients You’ll Need:
For the Cake:
- 8 oz (225 g) high-quality dark chocolate (70% cacao or more)
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup (30 g) unsweetened cocoa powder
For Garnish (optional):
- Edible rose petals
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 30 minutes to bake. Allow an extra 10 minutes for cooling in the pan before flipping it onto a rack. So, in total, expect to spend around 55 minutes to enjoy your beautiful flourless chocolate truffle cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 375°F (190°C). While it warms up, grab an 8-inch (20 cm) round cake pan, grease it well, and line the bottom with parchment paper. This will help the cake come out smoothly when it’s done baking.
2. Melting Chocolate and Butter:
In a heatproof bowl, combine the dark chocolate and unsalted butter. We’ll melt these together using the double boiler method, which means placing your bowl over a pot of simmering water. Stir it occasionally until the chocolate and butter are smooth and shiny. If you prefer, you can also melt them in short bursts in the microwave, stirring often to prevent burning.
3. Mixing in the Sugar and Eggs:
Once your chocolate and butter are melted, remove them from heat. Stir in the granulated sugar, salt, and vanilla extract until everything is well mixed. Now, add the eggs one by one, mixing well after each addition. The mixture should be glossy and smooth when you’re done.
4. Adding Cocoa Powder:
Next, sift in the unsweetened cocoa powder. Gently fold it into the chocolate mixture until it’s just combined. Be careful not to overmix; we want a lovely, rich batter without too much stirring.
5. Baking the Cake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Now it’s time to bake! Pop the pan into the oven and bake for 25-30 minutes. The cake is ready when the edges are set but the center is still soft. A toothpick inserted into the middle should come out with a few moist crumbs.
6. Cooling and Serving:
After the baking time is up, let the cake cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Once cool, you can transfer it to a serving plate. If you’d like, decorate the top with edible rose petals for a lovely finish!
7. Enjoying Your Cake:
Slice the cake and serve it at room temperature or chilled—whatever makes your taste buds happy! Enjoy every rich, chocolatey bite of your indulgent flourless chocolate truffle cake!
Can I Use Chocolate with a Lower Cacao Percentage?
While you can use chocolate with a lower cacao percentage, keep in mind that it will result in a sweeter cake with a slightly different flavor profile. For the best results, stick to dark chocolate that is 70% cacao or more to achieve that rich, intense chocolate taste.
How Do I Store Leftover Cake?
Store any leftover flourless chocolate truffle cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best texture!
Can I Make This Cake Ahead of Time?
Absolutely! This cake can be made a day or two ahead of time. Just ensure it’s completely cooled, then store it in an airtight container. It can also be frozen, wrapped tightly, for up to a month. Thaw it in the fridge before serving.
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter on hand, you can substitute it with an equal amount of coconut oil or ghee. Just ensure that they are melted before mixing with the chocolate for a smooth consistency. If using salted butter, reduce the added salt in the recipe to a small pinch.
