Indulge in Flourless Chocolate Truffle Cake Bliss

A rich and velvety Flourless Chocolate Truffle Cake, perfect for chocolate lovers and gluten-sensitive guests.

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Prep Time 30

Cook Time 25

Chilling Time 30

Total Time 1 25

Servings: 8 slices

Course: Dessert

Cuisine: Gluten-Free

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

4 large Eggs Use cold eggs for better volume when whipped.
1 lb Bittersweet or Semisweet Chocolate Opt for high-quality chocolate.
16 tbsp Unsalted Butter Cut into pieces for easier melting.
1/4 cup Strong Black Coffee or Liqueur Optional; water can be a substitute.

For Dusting

Confectioners’ Sugar or Unsweetened Cocoa For decorative touch.

Equipment

8-inch springform pan
Kettle
standing mixer
Heatproof Bowl
Spatula
Roasting pan

Method

Step-by-Step Instructions

Preheat oven to 325°F (163°C) and prepare an 8-inch springform pan with parchment paper and greased sides.
Boil water in a kettle for a water bath.
Whip the cold eggs in a standing mixer on high speed for about 5 minutes until doubled in volume.
Melt bittersweet or semisweet chocolate with unsalted butter in a heatproof bowl over simmering water.
Gently fold the whipped eggs into the chocolate mixture in thirds.
Pour the batter into the prepared springform pan and pour boiling water into the roasting pan.
Bake for 22 to 25 minutes until edges are set and a thin crust forms.
Allow the cake to cool at room temperature for about 30 minutes, then refrigerate overnight.
Dust with confectioners’ sugar or cocoa before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 3mg

Notes

Store in the refrigerator for up to 4 days. Freeze for longer storage up to 3 months, well wrapped.

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