I love this cake. I have baked this cake off and on over they years, and I love pulling out this recipe after it’s been shelved for a bit. It’s quick, easy, very homely, and it always feels like coming home. It packs a chocolate punch easily. It is great for both a last minute dessert for a dinner party, or as a flourless option for dessert menu. Serve it alone or turn it upside down and glaze it with ganache. Top it with mousse and you’ll have an even more decadent dessert. I like to bake this cake in batches and freeze it. Wrapped well, it can be frozen for a few weeks. I would freeze it unglazed otherwise the ganache could crack or weep, and no one wants their ganache clocked as old or frozen.
This recipe came to me via the Lompoc Cafe Cookbook. It’s a little spiral bound book I bought on a whim from a favorite watering hole in Bar Harbor, Maine almost 20 years ago. The restaurant and brewery are still in business, but the ownership has changed, and much of the menu isn’t quite what it used to be. Luckily, I was smart enough to plunk down a few bucks for the Guinness Beef Stew recipe, not realizing my investment would come back many times over with lots of delicious and easy recipes.
The recipe calls for bittersweet chocolate, and as it’s the main event of this recipe I’d suggest investing in a good bittersweet chocolate to make the best tasting cake. If you are in a pinch and need to use semi sweet chocolate, go ahead and use it, but the mixture will not melt as smoothly and will almost seem seized at times. Also, be careful of temperature as the semi sweet chocolate will seem thick even though it is melted and if you wait for it to be smooth like bittersweet chocolate you may overheat the chocolate instead.
Cubing your butter helps it melt faster
You don’t have to whisk egg in a bowl…
Metled. This batch was made with semi sweet chocolate. See how thick it looks?
Mix them eggs in.
Shiny shiny! I love it.
Bob’s your uncle! Chill it down and turn it out.
Flourless Chocolate Truffle Cake
makes 1 9″ cake
preheat oven to 425
prepare cake pan by buttering it or spraying it with pan spray and lining the bottom with a circle of parchment.
3 1/3 C (1 lb 4 oz) bittersweet chocolate
1 stick (4 oz) unsalted butter
melt chocolate and butter together over a double boiler
whisk eggs until foamy
whisk eggs into chocolate mixture
pour into the prepared cake pan
bake 15 minutes
*The center may look wiggly and not quite set. This is okay! It will set when it cools*
allow the cake to cool then chill it while still in the pan
turn it out of the pan – I like to do this by turning the cake out onto a cardboard round and then flipping it over onto the serving plate. If the cake doesn’t want to come out on its’ own you may need to warm the pan a little bit. This may be achieved by either warming the upside down pan with a torch or by placing the cake on the stove burner for a few seconds.
This may also be baked in individual servings, I like to use little 4 oz foil ramekins and I bake them for 9 minutes. If you are using ceramic dishes or silicone molds, you will need to adjust the baking times to be mindful of the amount of heat your material will conduct. Ceramic dishes will heat up more slowly and thus require more time to bake.
***Edited to add a .doc version that makes 2 at a time. We also used to make 4x batched of this in the bakery in the little cups and that size made about 60 servings.