FLOURLESS CHOCOLATE FUDGE TRUFFLE CAKE

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

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.

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Flourless Chocolate Fudge Truffle Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Cool: 3 hours

Total Time: 4 hours

Servings: 20

Calories: 257kcal

Author: Jessica & Nellie

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

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: 257kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 94mg | Potassium: 174mg | Fiber: 2g | Sugar: 10g | Vitamin A: 368IU | Calcium: 27mg | Iron: 2mg

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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!