Decadent Flourless Chocolate Truffle Cake
Indulge in the ultimate chocolate experience with this flourless chocolate truffle cake. Each slice is a luxurious combination of creamy chocolate, velvety texture, and deep rich flavors that will leave your taste buds dancing. Perfectly gluten-free, this cake is deceptively simple to make yet delivers an impressive dessert for any occasion. Serve it chilled, and for an added touch of indulgence, pair it with a scoop of vanilla ice cream and fresh berries. Your family and friends will be raving about this cake long after it’s gone!
N/A
Servings
613
Calories
8
Ingredients
Ingredients
Whipping Cream
1 cup (Gently heated)
Gluten-Free Chocolate Chips
2 cups (Melted)
Eggs
7 (Large, room temperature)
Sea Salt
1/4 teaspoon (Fine)
Unsalted Butter
1/2 cup (Cubed, to melt)
Rum or Pure Vanilla Extract
2 tablespoons (For flavor)
Light Brown Sugar
1/2 cup (Packed)
Confectioners' Cocoa Powder
As needed (For dusting)
Instructions
1
Preheat your oven to 350°F (175°C) and line a 9-inch springform cake pan with parchment paper. Grease the sides lightly for easier removal.
2
In a medium saucepan, gently heat the whipping cream over low heat until steaming but not boiling. Stir in the unsalted butter and gluten-free chocolate chips, whisking until completely melted and combined. Once melted, remove the pan from the heat and stir in the rum or pure vanilla extract. Allow this mixture to cool to room temperature.
3
In a large mixing bowl, crack the eggs and add the light brown sugar and sea salt. Using an electric mixer, beat the mixture on high speed until it becomes light, fluffy, and pale in color.
4
Slowly pour the cooled chocolate and cream mixture into the egg mixture while continuing to beat on low speed. Beat until everything is well combined and smooth.
5
Carefully pour the batter into the prepared cake pan. To prevent any water from seeping in, place the springform pan inside a larger baking dish filled with water (creating a water bath). Bake in the preheated oven for 60 minutes. The center of the cake should be set but may still appear slightly soft; this is normal.
6
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack until it reaches room temperature. Cover the cake and chill in the refrigerator for at least 4 hours, or preferably overnight.
7
When ready to serve, gently loosen the sides of the cake, release the clasp of the springform pan, and carefully remove the ring. Place the cake on a serving plate and dust the top with confectioners' cocoa powder. Garnish with fresh berries, if desired, and enjoy!
Nutrition Information
39g
Fat
38g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main feature of the Decadent Flourless Chocolate Truffle Cake?
This cake is a rich, gluten-free dessert known for its creamy chocolate flavor and velvety texture.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C).
What type of baking pan is recommended?
A 9-inch springform cake pan is recommended for easy removal.
How should I prepare the springform pan?
Line the bottom with parchment paper and lightly grease the sides.
Is this recipe gluten-free?
Yes, the recipe uses gluten-free chocolate chips and contains no flour.
How many eggs are needed for this cake?
The recipe requires 7 large eggs at room temperature.
What ingredients are used for the chocolate base?
The base consists of whipping cream, unsalted butter, and gluten-free chocolate chips.
Can I substitute the rum in the recipe?
Yes, you can use 2 tablespoons of pure vanilla extract instead of rum.
How do I melt the chocolate and butter?
Heat the whipping cream until steaming, then stir in the butter and chocolate chips until melted.
What is the proper way to beat the eggs?
Beat the eggs with light brown sugar and sea salt on high speed until light, fluffy, and pale.
Should the chocolate mixture be hot when added to the eggs?
No, the chocolate and cream mixture should be allowed to cool to room temperature before being added to the eggs.
How do I combine the chocolate and egg mixtures?
Slowly pour the cooled chocolate mixture into the egg mixture while beating on low speed until smooth.
What is a water bath and why is it used?
A water bath involves placing the cake pan inside a larger dish filled with water to ensure even baking and prevent drying.
How long does the cake need to bake?
The cake should bake for approximately 60 minutes.
How can I tell if the cake is done?
The center should be set, though it may still appear slightly soft.
How long should the cake cool before refrigerating?
Let the cake reach room temperature in the pan on a wire rack before chilling.
How long does the cake need to chill in the refrigerator?
It should be chilled for at least 4 hours, or preferably overnight.
How do I serve the cake?
Serve it chilled, dust the top with cocoa powder, and optionally garnish with berries or ice cream.
What type of cocoa powder should be used for dusting?
Confectioners' cocoa powder is recommended for the topping.
How many calories are in one serving?
Each serving contains approximately 613 calories.
What is the fat content of this cake?
The cake contains 39g of fat per serving.
How much protein is in a slice of this cake?
There are 9g of protein per serving.
What is the carbohydrate count for this recipe?
There are 38g of carbohydrates per serving.
Should the eggs be cold or at room temperature?
The eggs should be at room temperature for optimal volume when beating.
What type of sugar is used in the recipe?
The recipe calls for 1/2 cup of packed light brown sugar.
Is unsalted or salted butter preferred?
Unsalted butter is preferred to better control the salt level in the dessert.
How much whipping cream is required?
The recipe requires 1 cup of whipping cream.
How much chocolate is used in the recipe?
The recipe uses 2 cups of gluten-free chocolate chips.
Can I use a different size pan?
The instructions are specific to a 9-inch springform pan; other sizes may require adjusted baking times.
What provides the flavor in this cake?
The flavor comes from high-quality chocolate, butter, light brown sugar, and rum or vanilla extract.