Flourless Chocolate Fudge Truffle Cake is a chocolate lovers dream come true! This chocolate truffle tower cake is a rich and heavenly dessert you are sure to love.
This chocolate truffle cake is so simple to make, with only 3 ingredients you will shocked how sensational the results are. The great thing about this flourless chocolate truffle cake is that it is gluten free, everyone can enjoy it!
3-Ingredient Chocolate Truffle Cake
This recipe has easily become a go-to favorite when I want to impress my family or guests. It is so simple to make- with just 3 ingredients and it is so delicious and beautiful. It is dense and very rich, so I like to serve it in small portions along with a fresh fruit like raspberries. This cake can be made as a full or half version, depending on how many servings you need.
You can change up the berries served with it, blueberries or strawberries would also be amazing. It is also the perfect recipe to make if there are food allergies in your family since it is a gluten free dessert. No matter what, when you taste this sensational dessert you will not be disappointed!
Flourless Chocolate Fudge Truffle Cake Ingredients
Full Version- serves 20-22
–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.
–Eggs: You need 6 large eggs, at room temperature, to create the most amazing consistency for this truffle cake.
Step by Step on 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 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 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. (Cake looks soft but sets when cold.)
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. Peel off the parchment paper.
If desired, lay five 3/4-in.-wide strips of paper 3/4 in. 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 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! {This is especially useful if you’re trying to hide a large blemish in the cake like I was!}
Enjoy!
Flourless Chocolate Fudge Truffle Cake
Ingredients
- 3 cups Semi-sweet chocolate chips
- 1 cup Butter (2 sticks )
- 6 large Eggs room temperature
- Powdered Sugar
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.
Decoration
- 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!
Notes
- 1 1/2 cups semisweet chocolate chips
- 1 stick (1/2 cup) butter
- 3 large eggs, at room temperature
Nutrition
How do you store flourless chocolate cake?
You can store this cake at room temperature or you can keep it in the refrigerator. Either way, it will be good for 3-4 days. You will want to keep it in an airtight container as well, this will help keep it fresh longer.
Can you freeze flourless truffle cake?
Yes, you sure can freeze this flourless cake with amazing results! You will want to make sure to wrap it in plastic wrap and then place in a freezer safe container or another freezer safe bag. It will last up to 3 months in the freezer if stored properly.
If you love this chocolate cake recipe, try some more of our favorites too!
- 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
This chocolate truffle tower cake is a rich and heavenly dessert you and your family are going to love. It is rich and moist and SO delicious!
Aimee says
okay yum. i've been wanting to try flourless cake for a while, but so many of them have coffee added, and i don't drink coffee. Anyway, this looks delicious and beautiful and I can't wait to try it!
Angel Allen says
I like the round look also. This is a much better presentation on the table, classy look. I like your instruction photos too. Your finished product looks very appealing. <br />Best <br />Angel
Ruthie Armstrong says
Oh my goodness. YUM! Looks amazing… Thanks so much for coming to party at Super Saturday Show & Tell 🙂 I hope you’ll come again next week. xoxo~ Ruthie
Gabriela @ Living a Renaissance Life says
Hi Jessica! Ok. So. This really is to die for!!! It reminds me of a chocolate dessert I had in London at some restaurant that I don't remember the name of…but I sure do remember that dessert! It was incredibly rich, and looking at those ingredients you're using, I'm thinking this is my chance to experience that London delectable dessert again. *tears forming* Thanks for the
Paula says
Wow, not only does this look delicious, but it looks GORGEOUS!!! I love the chevron striping! We'd love for you to link this up to our party! http://www.housewivesofriverton.com/2013/02/riverton-housewives-round-up-54.html
Codojedzenia says
It looks so delicious!
Shannon says
Okay so confession: I've been going through a few link parties and EVER SINGLE TIME I see this post I want to click on it because it looks so delicious and the photos are so great.. and then I go oh ya. already been there. So I figure since this is my third go-around I better comment! haha I will definitely be trying this recipe! YUM!
Charlene@APinchofJoy says
This looks amazing! Pinned. Thanks so much for sharing on Busy Monday!
Lisa says
Ok, this is GORGEOUS! 🙂 Thanks so much for linking up with "Try a New Recipe Tuesday!" I can't wait to see what you share this week. 🙂
Becca {Crumbs and Chaos} says
This looks spectacular – how can it only be 3 ingredients?! It looks so impressive!
meandmr.com says
Newest follower here! I found you through the six sisters' stuff blog hop 🙂 You have a super cute blog, I can't wait to read more. You can find me at meandmr.com<br /><br />PS I love the Chevron design–too cute!!! <br /><br />-Melanie @meandmr.com
Shauna {The Best Blog Recipes} says
I'd really love one of these Chocolate Fudge Truffle Cakes right about now :)Thanks for linking up to The Best Blog Recipe’s Weekend re-Treat #6! <br /><br /><br />Wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here. <br /> <br />Hope you have a great rest of your week :)<br /><br />Shauna<br />http://thebestblogrecipes.blogspot.com/<br />