Flourless Chocolate Truffle Cake

Indulge in the decadence of a Flourless Chocolate Truffle Cake, a rich, velvety dessert that’s pure chocolate bliss. Made with simple yet luxurious ingredients like semi-sweet chocolate, butter, and eggs, this gluten-free masterpiece boasts an irresistibly silky texture and an intense chocolate flavor that will delight any cocoa lover. Perfectly balanced with a hint of vanilla and a dusting of cocoa powder or powdered sugar, this cake is as elegant as it is indulgent. Crafted with just 20 minutes of prep time and baked to fudgy perfection, it’s ideal for special occasions or a heavenly treat any day of the week. Whether served solo or paired with a dollop of whipped cream or fresh berries, this show-stopping dessert is guaranteed to impress.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 225 grams semi-sweet or bittersweet chocolate
• 115 grams unsalted butter
• 100 grams granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 20 grams cocoa powder
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) round springform pan and line the bottom with parchment paper.

Step 2

Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Alternatively, you can microwave the mixture in 20-second intervals, stirring between each, until completely melted.

Step 3

Remove the melted chocolate and butter from heat and let it cool slightly for about 5 minutes.

Step 4

In a separate mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until smooth and slightly frothy.

Step 5

Slowly add the melted chocolate mixture to the egg mixture, whisking constantly to combine.

Step 6

Sift the cocoa powder and salt over the batter and fold gently with a spatula until fully incorporated.

Step 7

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 8

Bake for 20-25 minutes, or until the edges are set and the center is just barely wobbly. Be careful not to overbake as the cake will continue to set as it cools.

Step 9

Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, run a knife around the edges and release it from the springform pan.

Step 10

Dust with extra cocoa powder or powdered sugar before serving. Slice into small wedges and enjoy!

Nutrition Facts

Serving size	665.9 grams (665.9g)

Amount per serving	% Daily Value*
Calories	2762

Total Fat 193.70g	248%
Saturated Fat 105.30g	527%
Polyunsaturated Fat 0.10g
Cholesterol 999mg	333%
Sodium 932mg	41%
Total Carbohydrate 252.70g	92%
Dietary Fiber 23.50g	84%
Total Sugars 212.90g
Protein 44.80g	90%

Vitamin D 160IU	800%
Calcium 243mg	19%
Iron 19mg	104%
Potassium 1812mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 6.1%

Carbs: 34.5%