Flourless Chocolate Truffle Cake Recipe

I made this Flourless Chocolate Cake Recipe and it’s basically a criminally good chocolate truffle in cake form with insanely rich flavor and silk-smooth texture that ruins other desserts.

I’m obsessed with this Flourless Chocolate Cake Recipe because it tastes like a dark, silky truffle that punches you right in the sweet spot. I love how dense and glossy it gets, like a Chocolate Truffle Cake shrunk and concentrated into one slice.

I crave it after long days, when I want chocolate that isn’t trying too hard. Bittersweet or semisweet chocolate and eggs, room temperature, are basically the only mood setters here.

Pure chocolate comfort, no fluff. Small fork bites that melt into something dangerously smooth.

I’ll take that over boxed cake any day. Every single time, seriously always.

Ingredients

• Bittersweet chocolate: rich backbone, silky texture, makes the cake feel indulgent and grown-up.
• Unsalted butter: adds creamy mouthfeel and glossy finish.

  Basically, it makes it melt-in-your-mouth.

• Granulated sugar: sweetens and gives structure.

  It keeps the cake balanced, not cloying.

• Unsweetened cocoa powder: deep chocolate punch and slight dryness to hold texture.

  Plus, intense color.

• Eggs: add lift and silkiness.

  They bind everything so it cuts cleanly.

• Vanilla extract: warms the chocolate.

  It’s subtle but makes everything taste friendlier.

• Fine sea salt: brightens and cuts bitterness.

  You’ll notice it when it’s missing.

• Espresso or coffee: boosts chocolate notes, makes flavor deeper.

  Basically, a secret weapon.

• Extra cocoa for dusting: adds rustic look and extra cocoa hit on top.
• Powdered sugar for dusting: pretty finishing touch.

  Plus, it softens rich chocolate visually.

Ingredient Quantities

• 8 oz (225 g) bittersweet or semisweet chocolate, chopped
• 1/2 cup (115 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder, plus extra for dusting
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 tsp instant espresso powder or strong brewed coffee, optional but recommended
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment, then lightly butter the parchment so the cake will release easier.

2. Put chopped chocolate and butter in a heatproof bowl set over barely simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly.

3. Whisk together granulated sugar and cocoa powder in a medium bowl so there are no big clumps, then add the slightly cooled chocolate mixture and stir until combined.

4. Beat the eggs, vanilla, salt and the espresso or coffee if using, just until blended; you don’t want to whip in air, just mix. Fold the egg mixture into the chocolate mixture until smooth and uniform.

5. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

6. Bake on the middle rack for 25 to 30 minutes. The center should still be a little jiggly like a firm custard, it will set as it cools.

7. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and remove the springform ring. Cool completely on the rack, then refrigerate for at least 2 hours or overnight for best texture.

8. Before serving dust with extra unsweetened cocoa powder or powdered sugar if you like, and slice with a knife warmed under hot water and wiped dry so you get clean cuts.

9. Serve chilled or at cool room temperature, maybe with a dollop of whipped cream or fresh berries to cut the richness. The texture should be silky, dense and intensely chocolatey like a fancy truffle.

10. Leftovers keep covered in the fridge for up to 5 days, and you can warm slices briefly in the microwave for 10 to 15 seconds if you want a softer, melt in your mouth feel.

Equipment Needed

1. 9 inch springform pan (lined with parchment and lightly buttered so cake lets go easier)
2. Heatproof bowl for melting chocolate (or a metal/pyrex bowl that fits over a pot)
3. Small saucepan for simmering water to make a double boiler
4. Medium mixing bowl for sugar and cocoa, plus one more bowl for eggs (you can use 2 bowls)
5. Whisk for blending sugar and cocoa and for lightly mixing the eggs
6. Rubber spatula to fold the batter and to smooth the top in the pan
7. Wire cooling rack to let the cake cool evenly
8. Sharp knife you can warm under hot water before slicing, plus a cloth to wipe it dry

FAQ

Flourless Chocolate Truffle Cake Recipe Substitutions and Variations

• Chocolate (8 oz bittersweet or semisweet)
  • Use equal weight of dark chocolate chips or baking chocolate, if chopped bars not available.
  • Use 70% cocoa for a richer, less sweet cake; 60% if you want it milder.
  • Mix half milk chocolate and half dark if you like a creamier, sweeter result.
• Butter (1/2 cup unsalted)
  • Sub in equal amount coconut oil, solid at room temp, gives a hint of coconut flavor.
  • Use neutral-flavored vegetable shortening or margarine 1:1 for a dairy free option.
  • Olive oil can work, use about 3/4 the amount (so 6 tablespoons instead of 8), but it will be more moist and slightly savory.
• Eggs (4 large)
  • Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 min to gel, for a vegan swap.
  • Use 1/4 cup applesauce per egg to add moisture, but cake will be slightly denser and sweeter.
  • For binding without eggs, 3 tablespoons silken tofu blended per egg is another option, keeps texture rich.
• Granulated sugar (3/4 cup)
  • Swap equal amount coconut sugar for a deeper, caramel note; color will be darker.
  • Use 2/3 cup honey or maple syrup, reduce other liquids slightly and bake a touch less; cake will be more moist.
  • Use 3/4 cup brown sugar for a slightly fudgier, more caramel flavor.

Pro Tips

1. Melt the chocolate slow and steady, and don’t let steam or a drop of water get in it. If some water splashes in the bowl the chocolate will seize and become grainy, which ruins the silky texture. If using the double boiler method, lift the bowl off the pot when you stir, so the bowl isn’t sitting in the steam.

2. Bring the eggs to room temp, they mix easier and you won’t have streaks or a separated batter. If you forgot to take them out, put each egg in a bowl of warm tap water for 5 to 10 minutes, it works fine.

3. Don’t overbeat the eggs. Mix them just until combined, you want a dense, truffle-like crumb, not a cake with air pockets. Fold gently and stop when the batter looks uniform.

4. Bake until the center still jiggles like custard, not firm. It’ll keep cooking as it cools, so take it out a little early rather than late. If you overbake you lose that melt-in-your-mouth quality.

5. For neat slices, chill the cake thoroughly, then dip your knife in hot water and wipe it dry before each cut. Wiping between slices keeps the knife clean so each piece looks sharp. If you want warmer, softer slices, zap for 10 to 15 seconds in the microwave.

Flourless Chocolate Truffle Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made this Flourless Chocolate Cake Recipe and it’s basically a criminally good chocolate truffle in cake form with insanely rich flavor and silk-smooth texture that ruins other desserts.

Pin

Servings

9

servings

Calories

328

kcal

Equipment: 1. 9 inch springform pan (lined with parchment and lightly buttered so cake lets go easier)
2. Heatproof bowl for melting chocolate (or a metal/pyrex bowl that fits over a pot)
3. Small saucepan for simmering water to make a double boiler
4. Medium mixing bowl for sugar and cocoa, plus one more bowl for eggs (you can use 2 bowls)
5. Whisk for blending sugar and cocoa and for lightly mixing the eggs
6. Rubber spatula to fold the batter and to smooth the top in the pan
7. Wire cooling rack to let the cake cool evenly
8. Sharp knife you can warm under hot water before slicing, plus a cloth to wipe it dry

Ingredients

• 8 oz (225 g) bittersweet or semisweet chocolate, chopped

• 1/2 cup (115 g) unsalted butter

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (50 g) unsweetened cocoa powder, plus extra for dusting

• 4 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1/4 tsp fine sea salt

• 1 tsp instant espresso powder or strong brewed coffee, optional but recommended

• Powdered sugar for dusting, optional

Directions

• Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment, then lightly butter the parchment so the cake will release easier.
• Put chopped chocolate and butter in a heatproof bowl set over barely simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly.
• Whisk together granulated sugar and cocoa powder in a medium bowl so there are no big clumps, then add the slightly cooled chocolate mixture and stir until combined.
• Beat the eggs, vanilla, salt and the espresso or coffee if using, just until blended; you don’t want to whip in air, just mix. Fold the egg mixture into the chocolate mixture until smooth and uniform.
• Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
• Bake on the middle rack for 25 to 30 minutes. The center should still be a little jiggly like a firm custard, it will set as it cools.
• Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and remove the springform ring. Cool completely on the rack, then refrigerate for at least 2 hours or overnight for best texture.
• Before serving dust with extra unsweetened cocoa powder or powdered sugar if you like, and slice with a knife warmed under hot water and wiped dry so you get clean cuts.
• Serve chilled or at cool room temperature, maybe with a dollop of whipped cream or fresh berries to cut the richness. The texture should be silky, dense and intensely chocolatey like a fancy truffle.
• Leftovers keep covered in the fridge for up to 5 days, and you can warm slices briefly in the microwave for 10 to 15 seconds if you want a softer, melt in your mouth feel.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 82.2g
• Total number of serves: 9
• Calories: 328kcal
• Fat: 20.85g
• Saturated Fat: 11.96g
• Trans Fat: 0.17g
• Polyunsaturated: 1.2g
• Monounsaturated: 5.56g
• Cholesterol: 110.1mg
• Sodium: 111mg
• Potassium: 215mg
• Carbohydrates: 34.44g
• Fiber: 3.33g
• Sugar: 28.44g
• Protein: 5.39g
• Vitamin A: 244IU
• Vitamin C: 0mg
• Calcium: 20.2mg
• Iron: 1.78mg