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.

Prep Time20

Cook Time40

Cool3

Total Time4

Course: Cake, Dessert

Cuisine: American

Keyword: Flourless Chocolate Fudge Truffle Cake

Servings: 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.

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