When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. I’m just like ???????????? well then pass it over here! This Flourless Chocolate Truffle Cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness.
When we lived in Chicago, whenever it was a family member’s birthday, we would celebrate with food (of course)! My dad would cook the birthday girl her favorite meal, and I was the designated dessert lady. I say birthday girl because my family is full of women. Growing up it was just my sister and I, and my dad actually used to sing the song “Too Many Women” by Big Mouth and the Power Tools Band when we’d drive him particularly crazy. Then, he married my amazing step-mom…who has 3 daughters! ????
When I got married my dad finally had Ritch to do manly dude things with! And then we had our first child and it was a girl too! 🙂 Anyway…since we’re a tribe of ladies, most of the time the requested birthday dessert has some sort of chocolate in it! This Flourless Chocolate Cake made many appearances…my dad & step-mom even requested that it be the feature dessert at their wedding! I love this Flourless Chocolate Truffle Cake because it’s a decadent treat that even your gluten-free friends and family members can enjoy!
This cake consists of a few simple ingredients…but they come together beautifully to make the most amazing chocolate creation in the world. One of the key tricks to making sure your cake turns out exceptionally well is to bake it in a water bath. In order to ensure that no water leaks into the cake, I always bake it in a pan that has no seems (e.g. I do not use a springform pan)…which makes it a bit trickier to remove…but a little parchment paper and a good amount of greasing and you’ll be OK! 😉
Now it’s time for another chemistry lesson (YAY)! Do you know why it’s beneficial to bake certain treats in a water bath? Water has a high “heat capacity,” which is the amount of heat needed to increase the temperature of an object by 1 degree Celsius.
The heat capacity of an object depends on the chemical makeup and mass of the substance. If an object has a higher heat capacity, it takes longer for it’s temperature to change. For example, aluminum has a heat capacity of 0.90 J/goC, while water has a heat capacity of 4.18 J/goC. This means that aluminum’s temperature will fluctuate with its surroundings over 4x faster than water.
So, how does this apply to baking? (Right, not all of you are chemistry nerds like me)! If you bake something in a water bath it helps maintain a constant temperature. Once the water reaches your baking temperature (in this case, 300 degrees F), if anything causes your oven to shift in temperature at all (e.g. you open the door to check the cake), the water bath will hold that temperature without changing. This translates to a more evenly baked chocolate cake! 🙂
Something important to note about this recipe is that it needs to chill for a while. I usually make it the day before and let it chill overnight. The absolute minimum amount of chilling time I would give it is 6 hours. I think this is another great thing about this recipe, it’s best served the next day, so you can make it ahead and free yourself up to be able to focus on cooking your other dishes the day of your special celebration! 🙂
- ½ cup water
- ¼ teaspoon salt
- ¾ cup sugar
- 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
- 1 cup butter
- 6 eggs
- 1 tsp vanilla
- Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Melt the chocolate chips and pour into the bowl of a standing mixer.
- Cut the butter into 1 TBS pieces and beat it into the chocolate, 1 piece at a time.
- Mix in the warm sugar/water mixture until combined.
- Slowly beat in the eggs, one at a time until completely smooth.
- Add vanilla and mix until just combined.
- Pour the batter into your prepared pan.
- Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake! I like to put the pan with the cake in it on the oven rack before pouring the water. That way I just have to slide it in and close the door!
- Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.
- Remove the cake from the water bath and let it cool on a wire rack.
- Chill cake overnight (or for at least 6 hours) in the pan!
- Carefully lift your parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
*I've had the best results with 60% or darker. My favorite is Ghirardelli 60% cocoa chips!
Recipe adapted from here:.
We are heading to the Tetons today and I am beyond excited! We are going to have an absolute blast! You can follow our mountain adventures on Instagram this week! I will not be posting a recipe on Thursday (time to unwind and unplug)! 🙂 So I hope this piece of chocolate heaven can hold you over until another recipe comes your way next Monday! 🙂
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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