Craving a rich, decadent dessert but short on time and ingredients? This Flourless Chocolate Truffle Cake is a perfect solution, offering luxurious flavor with minimal effort, making it ideal for anyone seeking cake recipes with few ingredients.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa solids) for the best flavor.
- Butter: Unsalted butter is preferred. You can use a dairy-free butter alternative.
- Eggs: Essential for structure and richness.
- Granulated Sugar: Just a touch to balance the bitterness of the chocolate. You can use coconut sugar as a substitute.
Ingredients:
Main:
- 10 ounces (about 1 ¾ cups) good quality dark chocolate, chopped
- ½ cup (1 stick) unsalted butter
- ¼ cup granulated sugar
- 4 large eggs
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, parchment paper, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This prevents sticking and ensures easy removal.
2. Melt Chocolate and Butter
Combine the chopped dark chocolate and butter in a heatproof bowl. You can melt them over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Ensure the mixture is fully melted and glossy.
3. Whisk Eggs and Sugar
In a separate bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. This incorporates air, contributing to the cake’s texture.
4. Combine Wet Ingredients
Gradually fold the warm chocolate mixture into the egg mixture. Mix gently until everything is fully incorporated and you have a smooth, uniform batter. Be careful not to overmix.
5. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. A toothpick inserted should come out with moist crumbs.
6. Cool and Serve
Let the cake cool completely in the pan on a wire rack. This cake is best served at room temperature or chilled. Dust with cocoa powder or powdered sugar if desired for an elegant finish.
Variation Ideas:
- Coffee Infusion: Add 1 teaspoon of instant coffee powder to the chocolate mixture.
- Citrus Zest: Include 1 teaspoon of orange or lemon zest for a bright flavor.
- Spice It Up: A pinch of cayenne pepper in the batter adds a subtle kick.
Storage Instructions:
Store your Flourless Chocolate Truffle Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Serve chilled or bring to room temperature before enjoying.
Frequently Asked Questions (FAQ):
- What if I don’t have dark chocolate?
You can use semi-sweet chocolate, but the cake will be sweeter. Adjust sugar to your preference.
- Can I make this cake ahead of time?
Yes, this cake is perfect for making a day or two in advance.
- How do I know when the cake is done?
The edges will be set, but the center will still have a slight jiggle. It will firm up as it cools.
- Why is my cake sinking in the middle?
This can happen if it’s underbaked, or if the oven door was opened too early.
- Is this cake gluten-free?
Yes, since there’s no flour, this recipe is naturally gluten-free.
- Can I use a different size pan?
An 8-inch pan works best for this recipe. A smaller pan might require a longer baking time, and a larger pan might result in a thinner cake.