I’m sharing a Flourless Chocolate Cake Recipe that channels the finest truffle with intense chocolate depth and a silk-smooth finish.

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I love how this Flourless Chocolate Truffle Cake tastes like the finest truffle, dense and silky. I start by melting high quality bittersweet chocolate with unsalted butter, the batter becomes almost ganache so you expect a dessert that sits heavy yet finishes clean.

Every bite reveals layers of dark cocoa and something that feels almost secret. This Flourless Chocolate Cake Recipe is for when you want to stun guests with something deceptively simple.

Try it and you might find you keep checking the oven because it doesnt behave like a normal cake. Its not what you’d expect.

Ingredients

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bittersweet chocolate brings deep cocoa flavor, antioxidants, and some fat, not a health food though
Adds silky richness, saturated fat and calories, helps texture, makes cake decadently moist
Pure sweetness and quick carbs, lifts flavor but adds no real nutrients
Concentrated chocolate notes, fiber and antioxidants, gives bitterness balance to sugar
Provide protein, structure, and glossy richness, also add moisture and slight egginess
For ganache it’s fat heavy and silky, makes shiny top and extra richness
Tiny amount of vanilla brightens flavor, adds aroma without extra calories
Enhances sweetness and depth, small pinch of salt makes chocolate really pop

Ingredient Quantities

8 ounces bittersweet or semisweet chocolate, coarsely chopped (about 225 g)

1/2 cup (115 g) unsalted butter, cut into pieces

3/4 cup (150 g) granulated sugar

1/3 cup (30 g) unsweetened cocoa powder

4 large eggs, at room temperature

1 teaspoon vanilla extract, optional but it really helps

1/4 teaspoon fine sea salt

For a glossy truffle-like finish (optional): 4 ounces (115 g) dark chocolate + 1/2 cup (120 ml) heavy cream

Confectioners sugar or extra cocoa powder for dusting, if you like

How to Make this

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1. Preheat oven to 375°F (190°C). Butter an 8 inch springform pan, line the bottom with parchment and butter that too, then dust the sides lightly with cocoa powder so it releases easier.

2. Chop 8 ounces bittersweet or semisweet chocolate and 1/2 cup unsalted butter. Melt them together in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring between, until silky smooth.

3. Stir 3/4 cup granulated sugar and 1/3 cup unsweetened cocoa powder into the warm chocolate mixture until well combined and no dry streaks remain.

4. Let the chocolate cool just a bit so it wont cook the eggs, then beat in 4 large room temperature eggs one at a time, whisking after each until the batter is glossy. Add 1 teaspoon vanilla extract if using and 1/4 teaspoon fine sea salt, mix.

5. Pour batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle any air bubbles.

6. Bake 22 to 28 minutes. The edges should be set and a thin crust will form, the center can still wobble a little, thats how you get the truffle like texture. Do not overbake.

7. Cool the cake in the pan on a wire rack for about 10 minutes, then run a knife around the edge and remove the springform ring. Cool completely to room temperature, then chill at least 2 hours or overnight to firm up for cleaner slices.

8. For a glossy truffle finish, chop 4 ounces dark chocolate and heat 1/2 cup heavy cream just to a simmer, pour it over the chocolate, wait 30 seconds then stir until smooth and glossy. Let the ganache cool slightly so it thickens.

9. Pour the ganache over the chilled cake and spread gently, let it set at room temp for a bit then refrigerate until firm. Dust with confectioners sugar or extra cocoa powder just before serving if you like.

10. Serve at room temperature for the creamiest, truffle like texture. Tip: if slices are a bit firm from the fridge, let them sit 10 minutes or zap a slice 5 to 8 seconds in the microwave to soften.

Equipment Needed

1. Oven (set to 375°F / 190°C)
2. 8-inch springform pan, parchment paper and butter for greasing the pan
3. Heatproof bowl or microwave-safe bowl for melting the chocolate
4. Small saucepan for simmering water to make a double boiler (or use the microwave)
5. Whisk and rubber spatula for mixing and folding
6. Measuring cups and spoons (or a kitchen scale for more accuracy)
7. Sharp chef knife and cutting board to chop the chocolate and butter
8. Wire cooling rack and an offset spatula or the back of a spoon to spread the ganache

dont overthink it, this covers everything you need to get that truffle-like cake done right.

FAQ

Q: Can I use milk chocolate or chocolate chips instead of bittersweet or semisweet?

A: You can but expect a sweeter, less intense cake. Aim for 60-70% cacao if you want depth. Chocolate chips sometimes have stabilizers so they may melt less smoothly, chopping a chocolate bar usually works better.

Q: How do I know when the cake is done?

A: The top should look set and a little cracked, the center will still have a slight wobble, kind of like a cheesecake. If you poke it gently it should spring back a bit. Overbake and it gets dry.

Q: Is this cake gluten free?

A: Yes, the cake itself has no flour so it's naturally gluten free. Just check your chocolate and cocoa labels for hidden gluten or cross contamination if you're very sensitive.

Q: Can I make it ahead and how do I store it?

A: Totally. Cool completely then cover and refrigerate up to 4 to 5 days. Freeze wrapped tight for up to 3 months, thaw overnight in the fridge. Bring to room temp before serving for best texture.

Q: Any tips for a glossy truffle-like finish?

A: Heat the cream until it just simmers, pour over chopped chocolate, wait 60 seconds then stir until smooth. Let the ganache cool a bit so it thickens before pouring so it doesnt run off the sides. Chill briefly to set.

Q: Can I replace the eggs to make it dairy free or vegan?

A: Eggs are key for the cake's structure and richness so substitutes wont give the same fudgy, dense texture. If you must try vegan, whipped aquafaba (3 T aquafaba = 1 egg) can work but results vary and it's a bit tricky to get right.

Flourless Chocolate Truffle Cake Recipe Substitutions and Variations

Chocolate (8 oz bittersweet): use semisweet chocolate chips or a 60 to 70% cacao bar, same weight. If you only have milk chocolate, use same weight but cut the granulated sugar by 2 to 3 tbsp since milk chocolate is sweeter; cake will be milder and softer.
Unsalted butter (1/2 cup / 115 g): swap with salted butter, same weight, and skip or reduce the 1/4 tsp salt. For a dairy free option use coconut oil 1:1, it firms up when chilled and adds a faint coconut note.
Granulated sugar (3/4 cup / 150 g): replace with packed light brown sugar 1:1 for a moister, slightly caramel-y cake. Coconut sugar also works 1:1 but gives a deeper, less sweet flavor.
Heavy cream for ganache (1/2 cup / 120 ml): use full fat coconut milk same volume for a dairy free ganache, or use half and half plus 1 tbsp butter for a lighter but still glossy finish.

Pro Tips

– Chop the chocolate fine and weigh everything if you can, it really matters here. Big chunks take longer to melt and can scorch, and a cheap oven runs you 3 to 5 minutes off so an oven thermometer will save you from a dry cake.

– Let the melted chocolate cool until just warm before you add the eggs, or temper the eggs by whisking a spoonful of chocolate into them first. If you add eggs to chocolate thats too hot you’ll end up with scrambled bits instead of a silky batter.

– Don’t overbake. Aim for that soft, slightly wobbly center, and start checking a few minutes before the lower range given. Remove from oven, cool 10 minutes then chill; chilling firms it for clean slices and makes the texture truffley.

– For neat slices heat a thin knife under hot water, wipe it dry between each cut, and if slices are too firm let them sit 10 minutes at room temp or zap a slice 5 to 8 seconds in the microwave. If you do the ganache, pour it when the cake is cold and the ganache is cool but still pourable so it smooths without sinking or cracking.

Flourless Chocolate Truffle Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing a Flourless Chocolate Cake Recipe that channels the finest truffle with intense chocolate depth and a silk-smooth finish.

Servings

servings

Calories

251

kcal

Equipment: 1. Oven (set to 375°F / 190°C)
2. 8-inch springform pan, parchment paper and butter for greasing the pan
3. Heatproof bowl or microwave-safe bowl for melting the chocolate
4. Small saucepan for simmering water to make a double boiler (or use the microwave)
5. Whisk and rubber spatula for mixing and folding
6. Measuring cups and spoons (or a kitchen scale for more accuracy)
7. Sharp chef knife and cutting board to chop the chocolate and butter
8. Wire cooling rack and an offset spatula or the back of a spoon to spread the ganache

dont overthink it, this covers everything you need to get that truffle-like cake done right.

Ingredients

8 ounces bittersweet or semisweet chocolate, coarsely chopped (about 225 g)
1/2 cup (115 g) unsalted butter, cut into pieces
3/4 cup (150 g) granulated sugar
1/3 cup (30 g) unsweetened cocoa powder
4 large eggs, at room temperature
1 teaspoon vanilla extract, optional but it really helps
1/4 teaspoon fine sea salt
For a glossy truffle-like finish (optional): 4 ounces (115 g) dark chocolate + 1/2 cup (120 ml) heavy cream
Confectioners sugar or extra cocoa powder for dusting, if you like

Directions

Preheat oven to 375°F (190°C). Butter an 8 inch springform pan, line the bottom with parchment and butter that too, then dust the sides lightly with cocoa powder so it releases easier.
Chop 8 ounces bittersweet or semisweet chocolate and 1/2 cup unsalted butter. Melt them together in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring between, until silky smooth.
Stir 3/4 cup granulated sugar and 1/3 cup unsweetened cocoa powder into the warm chocolate mixture until well combined and no dry streaks remain.
Let the chocolate cool just a bit so it wont cook the eggs, then beat in 4 large room temperature eggs one at a time, whisking after each until the batter is glossy. Add 1 teaspoon vanilla extract if using and 1/4 teaspoon fine sea salt, mix.
Pour batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle any air bubbles.
Bake 22 to 28 minutes. The edges should be set and a thin crust will form, the center can still wobble a little, thats how you get the truffle like texture. Do not overbake.
Cool the cake in the pan on a wire rack for about 10 minutes, then run a knife around the edge and remove the springform ring. Cool completely to room temperature, then chill at least 2 hours or overnight to firm up for cleaner slices.
For a glossy truffle finish, chop 4 ounces dark chocolate and heat 1/2 cup heavy cream just to a simmer, pour it over the chocolate, wait 30 seconds then stir until smooth and glossy. Let the ganache cool slightly so it thickens.
Pour the ganache over the chilled cake and spread gently, let it set at room temp for a bit then refrigerate until firm. Dust with confectioners sugar or extra cocoa powder just before serving if you like.
Serve at room temperature for the creamiest, truffle like texture. Tip: if slices are a bit firm from the fridge, let them sit 10 minutes or zap a slice 5 to 8 seconds in the microwave to soften.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.