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! 🙂
Ingredients
- 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
Instructions
- 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!
Notes
*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! 🙂
Super important question for you…what do YOU request as your birthday dessert?
I am not a traditional cake person…I’d probably request fudgy brownies with peanut butter frosting! 🙂
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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Laura is still our family’s “Dessert Queen”, regardless of the distance between us! This is one of her all time greats. This cake is simply fabulous. Dense, rich, moist chocolate yumminess…pairs perfectly with a strong cup of coffee, or an ice cold glass of milk. A little slice of heaven that goes a long, long way.
Have a blast in the Tetons….Enjoy the incredible sites…The Tetons are one of the top 3 mental pictures of vacations that are permanently etched in my old pumpkin head. (The Columbia River Gorge viewed from the Vista House, and the first glimpse over the rim of Crater Lake are the other 2).
It has been a blast! Loving every minute with my babies! 🙂
nothing is ever too chocolatey or fudgey for me either haha! Bring on all the gooey chocolatey goodness! This cake is all I could ever want and MORE!
rachel @ athleticavocado recently posted…Spicy Mango Avocado Crab Cakes {Paleo + Whole 30 Friendly}
Couldn’t agree more! the gooier and fudgier the better!
what a gorgeous cake!! looks amazing. and i know what you mean – when people say something is ‘too rich,’ i’m just like ‘oh yea totally… so rich.. couldn’t eat another bite.’
but then i just slowly pick at it until it’s all gone 😉
Thank you! Can’t let perfectly good dessert go to waste… 😉
I have made your recipe many times and it is now my most requested dessert as well! I really enjoy making it because it’s so easy and there is a lot of chocolate licking that happens.
🙂 It truly is the chocolate perfection.
Visiting from the Your Whims Wednesday link party. That looks so yummy! I am going to have to try your recipe. And I agree with you – no recipe could ever be too fudgy or too chocolatey 🙂
Jen V recently posted…Make a Patriotic Door Wreath for the 4th of July
You’ll have to let me know how it goes! 🙂 There really is no such thing!
I’m actually not a huge chocolate fan, but my mom? Well, that’s another story! Plus, she’s gluten intolerant, so I’m thinking this just might be a wonderful cake to make for her birthday! Pinned, and thanks!
–G
http://gingerwroot.com
Not a chocolate fan?! Oh no!!! I guess that means there’s more for the rest of us… 😉
Hi Laura, lovely cake, hope you’ll bring this on over to Food on Friday: Cakes over at my house (Carole’s Chatter)!
Thank you Carole! 🙂
No such thing as too many women – expect for maybe in the kitchen 😉 This cake looks AMAZEBALLS. SO moist! I mean, I must have this in my life because chocolate is everything.
LOL! So true! 🙂 Unless your a single dad and even the cat is a lady! 😉 You won’t be sorry for inviting this cake into your life…that’s for sure! 🙂
Sounds wonderful!
[email protected] recently posted…Maxi Dress for Summer
This looks amazing! Stopping by from the Recipe Sharing Party. Pinned and Yummed! 🙂
Thank you SO much! 🙂
Cake is always a must for my birthday, but this looks so decadent I might have to give it a go! Or test it out on someone else’s birthday. Thanks for sharing!
You won’t be disappointed! It is definitely a cake that’s best when shared! 🙂
Wow, it looks so moist and fudgy! I love those type of cakes.
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Elissa! It basically is a giant piece of fudge! 😉
This cake looks so amazing!! So light, moist, and delicious. Can’t wait to try it!
Moist & delicious it is…but light it is not! LoL! 🙂 It’s a very dense, rich cake….but you won’t be sorry if you give it a whirl! 🙂
I’m making this cake as a year end present for a teacher who is gluten intolerant – the batter is amaaaazing! I’ll definitely have to make one for myself because I NEED to try it. This recipe is for sure a keeper! In my opinion, the chocolatier, the better.
Rebecca I’m SO glad you love it (even just in the batter phase)!! You absolutely need to make one for yourself to enjoy too! 😉
I’m looking for a rich and dense chocolate cake to bake for my son’s birthday party, this one looks and sounds wonderful, do you know if it could be paird with a buttercream icing and stacked if I were to double or triple the recipe and bake two or three 9″ cakes?
Thank you!
Hey Kaylee! This recipe is like a rich, dense chocolate truffle. Since it’s so heavy and dense I’m not sure it would stack well. I honestly couldn’t recommend using this as a layer cake! But…I’ve made this recipe from another blog as a stackable, gluten-free, dense, fudgy layer cake and it turned out amazing! I hope that helps!
Hi, this cake looks amazing. Is it still edible if not chilled overnight? (I haven’t planned far enough ahead.)
Hey Ruth! The shortest amount of time I’d recommend chilling it is 6 hours. 🙂
So I just baked a test run of this recipe tonight (I plan to bring it to Thanksgiving). I didn’t follow your advice about letting it sit for 6+ hours only because my taste tester/boyfriend is going to be gone until Thanksgiving. It tastes amazing and I will be making it for Thanksgiving. I have a question about how dense the final product should be. Mine turned out almost like a mousse with a harder top. Very light, very fluffy but rich. Is that right? I have a very temperamental oven so I have to bake everything longer (I baked this for 1 hour, 5 mins).
Hey Caitlin! As Tom Petty says…”the waiting is the hardest part!” 😉 I usually bake this cake and let it sit overnight in the fridge before cutting into it. If you cut it sooner it will have more of a mousse texture. If you wait until it’s completely chilled it will have a dense, fudge-like texture!
This looks great. I’d like to give it a try for Christmas, as my sister-in-law requires gluten free desserts and we both love chocolate. Seems like a “win win” solution. Regarding the parchment paper with handles….does the parchment paper go all the way up the sides of the pan with handles sticking above the pan? Thanks!
Hey Jill! Here’s how I go about making the parchment paper lining….I trace the bottom of the pan in the middle of my parchment paper (making a circle)…then when I’m cutting it out I leave two, fat rectangles going up the sides (It looks like this LOL =o=). The circle perfectly fits in the bottom while the rectangles go up the sides. I then grease the sides of the pan and the parchment paper before pouring in the cake batter. So only the “handles” go up the sides of the pan. Does this make sense? you could also use a springform pan however I don’t love those because they can leak sometimes!
Thank you Laura for responding. You described how to do this perfectly. Can’t wait to give it a try!
Would it work subbing coconut oil for butter? I have a dairy allergy-coconut oil hardens when cold and I’ve used it in paleo fudges and it worked so wonder if it would suffice here
Hey Hannah! I have yet to try this cake with coconut oil (it’s on my list)! My only concern is that coconut oil has a much lower melting point than butter, so it may not set properly. I’d recommend using Earth Balance butter (it is vegan)! as a dairy-free substitute!
Can this cake be frozen?
I would like to know as well! I was lucky enough to win this at a fundraiser auction last night and don’t want it to go to waste!
Hey ladies! I haven’t tried freezing the flourless chocolate cake recipe! However, I imagine if you let it cool completely (in the fridge overnight) and then remove it from the baking pan, wrap it tightly in plastic wrap and then aluminum foil,it should freeze well! You could freeze the whole cake, or cut it into slices and then freeze (so you can remove one piece at a time if you wish)! Make sure you allow plenty of time to defrost in the refrigerator before you would like to eat it!
I haven’t tried freezing the flourless chocolate cake recipe! However, I imagine if you let it cool completely (in the fridge overnight) and then remove it from the baking pan, wrap it tightly in plastic wrap and then aluminum foil,it should freeze well! You could freeze the whole cake, or cut it into slices and then freeze (so you can remove one piece at a time if you wish)! Make sure you allow plenty of time to defrost in the refrigerator before you would like to eat it!
So far so good, just took it out of the oven, looks just as described. I am a pretty good baker but have never made anything like this and was very nervous. Your tips were amazing, thank you.
It smells delicious so I have a feeling as long as it comes out of the pan well be in good shape…..
Hey Marci! I’m so glad it’s looking great! Yes, the whole removing cakes from a pan thing can be tricky! 😉 As long as it’s completely cooled you should be good to go! Merry Christmas!
Hello,
At which point do you add the vanilla. I do not see in the instructions? And can you use different chocolate other than bittersweet? Thanks.
Hey Tracy! Thank you for pointing that out to me! Add the vanilla in step #7 (after the eggs are all mixed into the batter)!
Is the butter softened or straight from the fridge?
Hi!
I am sugar free and low carb. Could I sub swerve for the sugar (1:1) and sub Lily’s chocolate chips (1:1) for the chocolate chips?
I am sugar free- low carb. Would I be able to substitute Lilly’s chocolate chips and a natural- calorie free sugar both 1:1?
Does this taste like a fudgey brownie?