I say we bake a cake. A flourless cake. A cake so rich it tastes like a truffle. Not the infamous pig snuffled treasure. No, Darling. The chocolate truffle. That heavenly impostor, hiding in the guise of that woodsy French piggery fungi. Spoonfuls of deep, dark ganache rolled in cocoa powder (to look like dirt, of course).
And I didn't want just a chocolate cake topped with ganache, either. I wanted to bake the ganache itself. I wanted the cake to taste like a sweet and satiny truffle- I wanted the cake to live up to its name. Truffle Cake inspires expectations.
So I fiddled around with my Flourless Chocolate Cake recipe and rustled up a divine and creamy chocolate cake so special you'll want to share it with company. It's simply too good to keep to yourself. Try it. It's shockingly easy to make. Just give yourself time to make it ahead. It is at its best chilled overnight.
Silky satin chocolate cake with a dusting of dirt- I mean- organic cacao powder with a secret ingredient. Raw maca powder. Throw in a little superfood magic.
Karina's Wildly Rich, Decadent Chocolate Truffle Cake RecipeBy Karina Allrich March 2011.
Yes. This is a wildly decadent, butter-rich wheat-free chocolate cake. Perfect for serving on a special occasion when you have gluten-free guests. Gluten eaters won't miss the flour one bit. And gluten-free folks will feel pampered beyond belief. Tip: Make it the day before you serve it.
1 cup whipping cream
2 1/2 cups high quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder with maca, for dusting
Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.
Dust the cake with a sifting of cacao powder with maca.
Cook time: 1 hour
Yield: 18 thin slices- this cake is super rich!
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*If you prefer using your favorite dark chocolate bar instead of chips- break the bar into small pieces and melt as directed.
After chilling, and before serving, allow the cake to sit out for a few minutes before you serve it- to achieve the best satiny texture.
I've made this recipe kid friendly by using a good vanilla extract for a kick of warm vanilla flavor. For serving adults, you could use your favorite orange, coffee, or even raspberry liqueur instead. Tune into your taste buds and make them happy.
Serve with fresh berries in season.
For substitutions, please see my guide to baking with substitutions here.
Yes, Darling, this is a rich, sweet treat. Don't scold me. We enjoy our sugary treats in moderation- don't we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. xox