FLOURLESS CHOCOLATE FUDGE TRUFFLE CAKE

Flourless Chocolate Fudge Truffle Cake is a decadent dessert that is perfect for chocolate lovers. This 3 ingredient cake is rich, moist, and fudgy, and it is made without any flour, making it perfect for those who are gluten-free or looking to reduce their intake of carbohydrates.

This flourless chocolate torte is made with high-quality dark chocolate, which gives it a rich, intense flavor. Chocolate truffle cake is a dessert that is sure to impress, whether you are serving it at a dinner party or enjoying it at home with a cup of coffee.

3-Ingredient Flourless Chocolate Truffle Cake

Flourless cakes are a popular dessert option for those who are gluten intolerant or simply looking for a healthier alternative to traditional cakes. As the name suggests, flourless cakes do not contain any flour. Instead, they rely on other ingredients to give them structure and texture. The lack of flour also means that flourless cakes are often more fudgy and decadent than traditional cakes.

Making flourless cakes can sometimes be challenging to make, as they require a delicate balance of ingredients to achieve the right texture and structure. However, with this recipe and technique, anyone can create a delicious flourless cake that is both gluten-free and satisfyingly decadent.

Why You Will Love This Flourless Chocolate Cake Recipe

• Rich and Decadent Flavor: The combination of chocolate, butter and eggs creates a rich, intense, and deeply satisfying chocolate flavor that will leave you craving for more. The addition of butter and heavy cream makes the cake extra decadent and luscious.
• Gluten-Free and Low Carb: This cake is perfect for those who are on a gluten-free or low-carb diet. Since it doesn’t contain any flour or sugar, it’s a great dessert option for people with celiac disease, gluten intolerance, or diabetes.
• Easy to Make: Despite its impressive appearance, this cake is surprisingly easy to make. You don’t need any special equipment or advanced baking skills to pull it off. The recipe requires only a few simple ingredients and basic techniques.

Flourless Chocolate Fudge Truffle Cake Ingredients

Eggs: You need 6 large eggs, at room temperature, to create the most amazing consistency for this truffle cake.

Chocolate chips: You will need 3 cups (18 oz) of semisweet chocolate chips for a deep and rich chocolate flavor.

Butter: Using 2 sticks (1 cup) of butter will give a perfectly smooth and creamy texture to this cake.

How to Make Flourless Chocolate Truffle Cake

Prep

Start by preheating the oven to 425 degrees F.

Then, coat an 8 x 3-in. cake pan with nonstick spray. Line the bottom with parchment paper and spray the paper. Also, have a larger roasting pan ready.

Cake batter

In a large bowl, beat all the eggs with a handheld mixer on high for 7 minutes, or until the egg mixture has tripled in size. It takes 7 minutes to get them good and frothy, so I start this prior to starting the chocolate melting.

Then, melt the chocolate chips and butter together in a small saucepan, on the stove, over medium-low heat; stir until well blended.

After that, whisk the chocolate and butter mixture into the bowl of eggs until blended. Proceed to pour the batter into the prepared cake pan.

Bake

Next, place the large roasting pan in the oven and place the filled cake pan inside. Pour boiling water into a roasting pan to come halfway up the sides of the cake pan. You bake the cake in a cake pan, floating in a roasting pan of boiling water. It sounds weird, but trust me when I say it’s critical to achieve the smooth, truffle-like consistency of the cake!

Cover cake pan loosely with foil; bake for 40 minutes. The cake will look soft but it sets when cooled.

Cool

When baking is complete, cool the cake in the pan on a wire rack. Cover and refrigerate for 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake and peel off the parchment paper.

If desired, lay five 3/4-inch wide strips of paper 3/4 inch apart on the cake. Sift cocoa between strips; carefully lift the paper. Repeat in opposite direction, this time sifting on powdered sugar.

Also, I never invert mine. I think the top looks just fine, whereas the bottom is quite moist.

Decoration

I sifted powdered sugar on the cake in a chevron pattern- it was super easy!

First, you’ll need to print off a Chevron Pattern that seems to fit the size of your cake. I could have done a smaller pattern, however, it’s difficult to get nice crisp edges when the pattern is too small.

After you print off your pattern, cut spaces between the pattern, leaving one edge intact. After you’ve cut all the white space out, tape the other edge together with one long strand of tape on the front and back. This will give you 2 solid edges to hold on to.

Lay the pattern over the cake and sift powdered sugar on top, being mindful to stay as still as possible. We accomplished this with 2 people- one held the Chevron pattern, the other sifted. After you’re pleased with the amount of sugar on top, carefully lift the Chevron pattern up and away from the cake. VOILA!

Slice, serve and enjoy this rich, fudgy cake!

Flourless Chocolate Fudge Truffle Cake

Flourless Chocolate Fudge Truffle Cake is a decadent dessert that is perfect for chocolate lovers. This 3 ingredient cake is rich, moist, and fudgy, and it is made without any flour, making it perfect for those who are gluten-free or looking to reduce their intake of carbohydrates.

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Flourless Chocolate Fudge Truffle Cake

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Cool: 3 hours hours

Total Time: 4 hours hours

Servings: 20 servings

Calories: 259kcal

Author: Jessica & Nellie

Ingredients

• 3 cups Semi-sweet chocolate chips
• 1 cup Butter (2 sticks )
• 6 large Eggs room temperature
• Powdered Sugar if desired for topping

Instructions

• Prep: Start by preheating the oven to 425 degrees F.
• Then, coat an 8 x 3-in. cake pan with nonstick spray. Line the bottom with parchment paper and spray the paper. Also, have a larger roasting pan ready.
• Cake batter: In a large bowl, beat all the eggs with a handheld mixer on high for 7 minutes, or until the egg mixture has tripled in size.
• Then, melt the chocolate chips and butter together in a small pan on the stove over medium-low heat; stir until well blended.
• After that, whisk the chocolate and butter mixture into the bowl of eggs until blended. Proceed to pour into the prepared cake pan.
• Bake: Next, place the large roasting pan in oven and place the filled cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)
• Cool: When baking is complete, cool the cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off parchment paper.
• If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on powdered sugar.
• Decorate: First you'll need to print off a Chevron Pattern that seems to fit the size of your cake. I could have done a smaller pattern, however it's difficult to get nice crisp edges when the pattern is too small. After you print off your pattern, cut spaces between the pattern, leaving one edge intact.
• After you've cut all the white space out, tape the other edge together with one long strand of tape on the front and back. This will give you 2 solid edges to hold on to. Lay it over the cake and sift powdered sugar on top, being mindful to stay as still as possible! {We did this with 2 people- one held the Chevron pattern, the other sifted.}
• After you're pleased with the amount of sugar on top, carefully lift the Chevron pattern up and away from the cake. VOILA! Slice, serve and enjoy!

Notes

Halved Version- serves 10-12

• 1 1/2 cups semisweet chocolate chips
• 1 stick (1/2 cup) butter
• 3 large eggs, at room temperature

Follow directions as with the full recipe, however you will need to decrease the baking time to only 25 minutes.

This halved version is short, so I recommend using biscuit cutters {I love my Ateco cutters!} to cut it into shapes. I did a stack of 4 circles in the photo, but unless you have a mega sweet tooth, 1 circle, topped with a dollop of Cool Whip + berries would be a good serving.

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 97mg | Potassium: 177mg | Fiber: 2g | Sugar: 10g | Vitamin A: 378IU | Calcium: 28mg | Iron: 2mg

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Storage and Shelf Life for Flourless Cake

Once the Flourless Chocolate Fudge Truffle Cake has cooled, it can be stored in an airtight container at room temperature for up to 3 days. It is important to keep the cake away from direct sunlight and heat sources, as this can cause the chocolate to melt and the cake to spoil.

• If you need to store the cake for longer than three days, it is best to refrigerate it. The cake can be wrapped in plastic wrap or stored in an airtight container before being placed in the refrigerator. When stored in the refrigerator, the cake can last up to a week.
• For those who want to store the Flourless Chocolate Fudge Truffle Cake for even longer, it can be frozen. The cake should be wrapped tightly in plastic wrap and then placed in an airtight container before being placed in the freezer. When stored in the freezer, the cake can last up to three months.
• When it comes time to eat the cake after it has been stored, it is important to allow it to come to room temperature before serving. This will ensure that the cake is soft and moist. If the cake has been frozen, it is best to thaw it in the refrigerator overnight before bringing it to room temperature.

Overall, the Flourless Chocolate Fudge Truffle Cake is a great dessert to make ahead of time. Whether you are storing it at room temperature, in the refrigerator, or in the freezer, it is important to take the necessary precautions to ensure that the cake stays fresh and delicious.

What are some variations of flourless chocolate cake?

There are many variations of flourless chocolate cake. Some recipes call for adding nuts, such as almonds or hazelnuts, to the batter. Others add a touch of espresso or liqueur to enhance the chocolate flavor. Some recipes use only egg whites to make the cake lighter, while others use whole eggs to make the cake richer and denser.

How do you make a fudgy flourless chocolate cake?

To make a fudgy flourless chocolate cake, it’s important to use high-quality chocolate and to not overbake the cake. The cake should be moist and dense, with a slightly gooey texture in the center. Some recipes call for using a water bath to prevent the cake from drying out while baking. It’s also important to let the cake cool completely before slicing it to prevent it from falling apart.

Try some more of our favorites Chocolate desserts here:

• EASY CHERRY CHOCOLATE CAKE
• MOLTEN CHOCOLATE CAKE
• CHOCOLATE CAKE WITH CARAMEL SAUCE
• ULTIMATE CHOCOLATE POKE CAKE
• CHOCOLATE CHIP BUNDT CAKE
• MINT CHOCOLATE POKE CAKE
• EASY CHOCOLATE ZEBRA CAKE
• CHOCOLATE CARAMEL PEANUT BUTTER POKE CAKE
• HOT CHOCOLATE CUPCAKES
• REESE’S CHOCOLATE DUMP CAKE
• EASY CHOCOLATE BUNDT CAKE

Flourless Chocolate Fudge Truffle Cake is a heavenly dessert you and your family are going to love. This 3 ingredient cake is flourless, making it a great treat for those who are gluten-free!