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Flourless Chocolate Truffle Cake

This Flourless Chocolate Truffle Cake is rich and decadent. Silky chocolate cake, smooth chocolate ganache, and crunchy chocolate hazelnut truffles, it’s the perfect dessert for any occasion.

Flourless Chocolate Truffle Cake (gluten free) from What The Fork Food Blog | whattheforkfoodblog.com

TODAY’S POST IS SPONSORED BY COLAVITA AND PERUGINA FOR HONEST COOKING. AS ALWAYS, THANK YOU FOR SUPPORTING BRANDS THAT SUPPORT WHAT THE FORK FOOD BLOG ♥

Today is part two of my #JoinTheTable feast and the second recipe for the holiday meal is a sweet, sweet dessert. Actually, it’s not really super sweet – just sweet enough to satisfy that mouth full of sweet teeth. I made a fabulous Flourless Chocolate Truffle Cake featuring some of Perugina’s best Italian chocolate.

Flourless chocolate cake has always been one of those classic, decadent desserts. Chocolate, sugar, eggs… what’s not to love? Decadent desserts are made for holidays. There isn’t any other time you can really serve something over the top without it feeling like it’s actually over the top.

Flourless Chocolate Truffle Cake (gluten free) from What The Fork Food Blog | whattheforkfoodblog.com

This chocolate cake has THE most silky smooth truffle like texture. It’s absolutely divine. But what really sets this flourless chocolate cake apart from the rest are the Perugina Baci (hazelnut truffles) I used to garnish the cake. Chocolate on chocolate, the perfect holiday dessert. The Baci are a great textural contrast to the silky smooth cake and ganache. The hazelnuts inside offer a great unexpected crunch to every bite. To say that it’s unbelievably good is an understatement!

The Spinach and Artichoke Risotto Balls and this flourless chocolate truffle cake are two holiday dishes that need to be at your family table. Enjoy! And don’t forget to enter the Colavita giveaway at end of the post!

Flourless Chocolate Truffle Cake (gluten free) from What The Fork Food Blog | whattheforkfoodblog.com

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Flourless Chocolate Truffle Cake (gluten free) from What The Fork Food Blog | whattheforkfoodblog.com

Flourless Chocolate Truffle Cake

Yield: serves 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Flourless Chocolate Truffle Cake is rich and decadent. Silky chocolate cake, smooth chocolate ganache, and crunchy chocolate hazelnut truffles, it’s the perfect dessert for any occasion.

Ingredients

For the Cake:

  • 1 3.5 oz. Perugina 51% Cacao Dark Chocolate Bar
  • 1 3.5 oz. Perugina 70% Cacao Chocolate Bar
  • 1/2 C butter (1 stick)
  • 3/4 C granulated sugar
  • 1/4 tsp fine sea salt
  • 2 Tbsp brewed coffee
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • 1/2 C unsweetened Dutch-processed cocoa powder

For the ganache:

  • 1/2 C coconut cream (or heavy cream)
  • 7 oz. Perugina 51% Cacao Dark Chocolate
  • Perugina Baci Dark Chocolate, to garnish
  • Perugina Baci Milk Chocolate, to garnish
  • Perugina Baci White Chocolate, to garnish

Instructions

  1. Preheat oven to 375 degrees. Spray a 9-inch cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Lightly spray the parchment with non-stick spray and set aside.
  2. Roughly chop 1 51% cacoa chocolate bar and 1 70% cacao chocolate bar. Place in a large microwave safe bowl with the butter. Heat at 50% power for 45 seconds. Stir well and melt at 50% power for 20 seconds. Stir and repeat melting and stirring process until the chocolate is completely melted.
  3. Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined and then stir in the cocoa powder.
  4. Transfer the batter to the prepared baking pan and bake at 375 degrees for 20-25 minutes (there will be a thin crust on top when done – do not over bake!
  5. When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.
  6. When the cake is cooled, roughly chop the remaining two chocolate bars and add to a microwave safe bowl with the coconut cream (or heavy cream. Heat at 50% power for 45 seconds and stir well. Heat again at 50% power for 20 seconds and stir, repeating the process until the chocolate is melted. Pour the ganache over the cake and smooth it out. Let the cake sit at least an hour so the ganache can set.
  7. Before serving, top the cake with the Baci as desired. Serve at room temperature and refrigerate leftovers.

Notes

Flourless Chocolate Cake adapted from King Arthur Flour.

 

Other Recipes You Might Enjoy:

Chocolate Risotto – Alimentari

Fruity Flourless Chocolate Olive Oil Cake – Spache the Spatula

Chocolate Polenta Cake with Chile and Orange – Avocado a Day Nutrition

Toasted Coconut Truffles – What The Fork Food Blog

Flourless Chocolate Truffle Cake (gluten free) from What The Fork Food Blog | whattheforkfoodblog.com

 

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Tamie

Thursday 28th of July 2016

I have made this cake several times now. Fabulous cake. Delicious! and super easy!!

Sharon

Friday 29th of July 2016

Yay - so glad you love it as much as I do!

Kristyn

Friday 27th of November 2015

This cake looks so rich and decadent, I'll definitely have to try it!

Chrissie (thebusybaker.ca)

Friday 27th of November 2015

How decadent does this look??? Wow. And I bet it tastes amazing too!

eat good 4 life

Wednesday 25th of November 2015

Could you please remake this for me and send it over? My mouth is watering...

Lisa @ Healthy Nibbles & Bits

Wednesday 25th of November 2015

Sharon, this cake looks wonderful! I can only imagine how smooth this cake is!

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