Introduction

This Flourless Chocolate Truffle Cake is a rich, dense dessert that highlights the deep flavor of bittersweet chocolate. Its silky texture and intense taste make it a perfect choice for special occasions or when you want an indulgent treat without flour.

A dark chocolate cake cut into eight slices on a clear glass cake stand, each slice topped with dried pink and yellow rose petals. The cake has a smooth, rich, dark brown top layer with a slightly matte texture, and a dense, moist inner layer of dark chocolate color. The glass cake stand is placed on a white marbled surface, with a couple of scattered rose petals around it. One slice is slightly lifted, showing the clean cut and thickness of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs (cold)
1 lb high-quality bittersweet or semisweet chocolate (coarsely chopped)
16 tablespoons unsalted butter (cut into 16 pieces, 1 cup)
1/4 cup strong black coffee or liqueur (optional)
Confectioners’ sugar or unsweetened cocoa for dusting the cake (optional)

Instructions

Step 1: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F (not fan assisted).
Step 2: Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan with 2 sheets of heavy-duty foil and place it in a large roasting pan. Bring a kettle of water to a boil.
Step 3: Beat the cold eggs in the bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
Step 4: Melt the chocolate and butter (add coffee or liqueur if using) in a heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115°F), stirring occasionally.
Step 5: Alternatively, melt in the microwave by heating chocolate at 50% power for 2 minutes, stir, add butter and coffee or liqueur, then continue heating at 50% power, stirring every minute until melted and smooth, about 2–3 minutes more.
Step 6: Fold one-third of the egg foam gently into the chocolate mixture using a rubber spatula until only a few egg streaks remain. Fold in half the remaining foam, then fold in the last of the egg foam until fully combined.
Step 7: Scrape the batter into the prepared pan and smooth the surface. Place the roasting pan on the oven rack and pour boiling water to come halfway up the pan sides. Bake until the cake rises slightly, edges set, surface forms a thin, glazed crust, and an instant-read thermometer reads 140°F in the center, about 22–25 minutes.
Step 8: Remove the cake pan from the water bath and cool on a wire rack to room temperature. Cover and refrigerate overnight to set (up to 4 days).
Step 9: About 30 minutes before serving, remove the pan sides, invert the cake onto wax paper, peel off parchment, then reinvert onto a serving platter. Dust lightly with confectioners’ sugar or cocoa powder. Slice with a sharp, tin-bladed knife dipped in hot water and wiped clean between cuts.

Tips & Variations

Use high-quality chocolate for the best flavor and texture.
Add a splash of coffee or liqueur to enhance the chocolate’s richness.
For a different touch, dust the cake with chopped nuts or fresh berries instead of sugar or cocoa powder.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. Reheating is not recommended as it may alter the cake’s delicate texture.

How to Serve

The image shows six slices of a dark chocolate cake on a clear glass plate placed on a white marbled surface. Each slice has a dense, rich dark brown layer with a smooth texture on top decorated with scattered pink and light yellow dried flower petals. One slice is separated from the rest and set on a small white plate in the top right corner, with a woman's hand reaching for it. Additional dried flower petals are scattered around on the surface, adding a colorful contrast to the deep brown cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute bittersweet or semisweet chocolate according to your taste, but avoid using milk chocolate as it may change the texture and sweetness balance.

Is it necessary to use a water bath for baking?

Yes, the water bath helps the cake bake gently and evenly, preventing cracking and ensuring a smooth, truffle-like texture.