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Flourless Dark Chocolate Truffle Cake
Anneke Silva

Dark Chocolate Truffle Cake Recipe

5 from 11 votes
This cake is decadent. It’s incredibly rich and chocolatey, but has no added sugar to sweeten it. It’s smooth and dense and has the texture of a really good chocolate truffle. I always serve this beautiful cake with fresh whipped cream and raspberry puree. The denseness of the cake is offset by the light whipped cream and slightly tart puree.
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Prep Time 3 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 43 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 406
Ingredients Equipment Method

Ingredients
  

Dark Chocolate Truffle Cake
  • 1 lb Semi sweet chocolate
  • 1 cup Milk
  • 1 pinch Kosher salt
  • 1 ½ cups Unsalted butter must be at room temperature
  • 6 large Egg yolks
Raspberry Sauce
  • 1 cup Frozen raspberries
  • 2 tbsp White sugar
  • 1/3 cup Water

Equipment

  • Kitchen Aid Mixer
  • Parchment Paper
  • Spatula
  • Small sauce pan
  • Glass Bowl
  • 9 inch Springform Pan

Method
 

Dark Chocolate Truffle Cake
  1. Preheat the oven to 350 F.
  2. Butter a 9 inch pring form pan and cover the bottom with parchment paper.
  3. Next, break up the chocolate into chunks and melt it with the milk in a double boiler, about 10 minutes.
    Next, break up the chocolate into chunks and melt it with the milk in a double boiler, about 10 minutes.
  4. While the chocolate is melting, cut the room temperature butter into one inch chunks.
    While the chocolate is melting, cut the room temperature butter into one inch chunks.
  5. When the mixture is smooth and the chocolate is completely melted, remove it from the heat.
    Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
  6. Pour the chocolate into a mixing bowl. On low speed add alternate tablespoons of butter and egg yolk until thoroughly mixed, 5 minutes.
    Pour the chocolate into a mixing bowl. On low speed add alternate tablespoons of butter and egg yolk until thoroughly mixed, 5 minutes.
  7. Make sure the batter is completely smooth before stopping the mixer and scraping down the sides.
    Make sure the batter is completely smooth before stopping the mixer and scraping down the sides.
  8. Pour the batter into the prepared springform and place it in the oven. You may want to put a tray under the springform because the butter might leak.
    Pour the batter into the prepared springform and place it in the oven.
  9. Bake 25 minutes. Remove from the oven while the cake is still jiggly.
    Bake 25 minutes. Remove from the oven while the cake is still jiggly.
  10. Allow to cool at room temperature before putting in the fridge.
    Allow to cool at room temperature before putting in the fridge.
Raspberry Sauce
  1. Place the raspberries, sugar and water in a small pan.
    Place the raspberries, sugar and water in a small pan.
  2. Cook on medium high heat for 5 minutes.
  3. Remove from heat and leave it cool to room temperature.
    Remove from heat and leave it cool to room temperature.
  4. Place a sieve over a bowl and strain the majority of the raspberry seeds out of the puree.
    Place a sieve over a bowl and strain the majority of the raspberry seeds out of the puree.
  5. Drizzle on your cake as desired.
    Drizzle on your cake as desired.