Flourless Chocolate Truffle Cake (GLUTEN-FREE)


This Flourless Chocolate Truffle Cake Recipe is a gluten-free dessert for serious chocolate lovers. It’s made with only 7 ingredients and is the perfect make-ahead treat for any party! 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, and  is a gluten-free dessert for serious chocolate lovers. It’s made with only 7 ingredients and is the perfect make-ahead treat for a special occasion!



This Flourless Chocolate Truffle Cake Recipe is a gluten-free dessert for serious chocolate lovers. It's made with only 7 ingredients and is the perfect make-ahead treat for any party! 

 Course Dessert
 Cuisine American
 Keyword dark chocolate cake, flourless chocolate cake recipe, rich chocolate desserts
 Prep Time 15 minutes
 Cook Time 45 minutes
 Chilling time 12 hours
 Total Time 13 hours
 Servings 12 slices (at least)
 Calories 422 kcal

Ingredients


  • ½ cup water
  • ¼ teaspoon sea salt
  • ¾ cup granulated sugar
  • 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
  • 1 cup butter
  • 6 eggs
  • 1 tsp pure vanilla extract


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!

Full Recipes >> joyfoodsunshine.com/flourless-chocolate-truffle-cake

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