A classic flourless chocolate cake using four simple ingredients for a fudge-like intensity no chocolate lover could resist.
Like chocolate truffles, this ultra-dense Chocolate Truffle Torte is obscenely decadent in the best possible way. If you are in the middle of an intense multi-day chocolate craving, an affliction I am all too familiar with, then this is what you need. It’s like a solid ganache, and we all know the relief you can get with a good ganache.
So dust off that springform pan and get to work, I promise this recipe is worth it.
Is this a Flourless Chocolate Cake?
First of all, let’s get the introduction out of the way. This is a Flourless Chocolate Cake but I’ve always thought that name didn’t do it justice. The rich, decadent chocolate concoction is indeed like a cake made without the dry ingredients, but the texture is so smooth and fudgy that I had to rename mine Chocolate Truffle Torte.
How do you make a Chocolate Truffle Torte (aka Flourless Chocolate Cake)?
Prepare the pans for a water bath (more on that below). Then, set up a double boiler by simmering some water in a pot on the stove and placing a heat-proof bowl on top. I use a glass bowl that is bigger than the rim of my pot, so it sits upright and doesn’t directly touch the simmering water.
In your double-boiler, add the chocolate and butter and stir until the melt. With oven mitts, remove the bowl from the pot and allow to cool for a minute.
Meanwhile, whisk together the eggs and MILK??? Add in the chocolate and stir to combine. Pour into your prepared springform cake pan which will be sitting in a larger roasting pan. Cover the cake pan tightly with foil.
Then, take that water simmering from the double boiler and pour it into the roasting pan until the water comes halfway up the side of the cake pan. If it doesn’t make it to halfway, supplement with hot tap water. Bake for an hour and 15 minutes, remove from water bath (with mitts and a big metal spatula) and allow to cool completely before releasing from the pan.
Ugh, a Water Bath! Do I have to?
Okay, so here’s the deal. You will be making a water bath for your cake baby over here. It’s not nearly as intimidating as you might think though. And once you’ve done it just one time, it gets easier. Like second nature. You know: breathing and riding a bike.
Grab yourself a 8-inch or 9-inch springform pan and wrap it tightly with aluminum foil so that the outside is completely covered and water-tight.
Alternatively, place the springform pan inside of a larger, standard cake pan or just straight-up use a standard cake pan. Basically you want to create a water-tight pan to place in a water bath. The springform just releases the finished cake easier for a blemish free cake.
Whatever cake pan you go with, line it with a circle of parchment paper at the bottom and butter the bottom and sides.
You are also going to need a roasting pan large enough to hold the cake pan along with some hot water in the oven.
For the hot water in the bath, I like to save myself an extra step and simply use the simmering water I already had going for the double-boiler. Then, supplement with hot tap water if more water is needed.
What do I serve with a Chocolate Truffle Torte?
Whipped cream, cream anglaise, raspberry sauce, or fresh raspberries are all good choice. Melty vanilla ice cream is another brilliant choice.
Possible flavor variations for a Flourless Chocolate Cake aka Chocolate Truffle Torte
While this recipe makes the most insanely pure and decadent chocolate flavor, you can experiment by adding other flavors like a teaspoon of instant espresso powder or a bit of peppermint or orange extracts.
Can you use chocolate chips?
You could use chocolate chips, but I wouldn’t recommend it. Sorry, had to be that snob. I eat chocolate chips straight outta the bag all the time, but only the good ones that don’t taste like balls of wax. My advice is to get a good quality bar of bittersweet (70% cacao), semisweet (60% cacao), or dark chocolate (70% cacao and above) like Lindt, Ghiradelli, Scharffen Berger, Guittard, Valrhona, or Callebaut. I usually go with plain old semisweet.
Let’s make Chocolate Truffle Torte!
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PinDescription
A classic flourless chocolate cake using four simple ingredients for a fudge-like intensity no chocolate lover could resist.
Ingredients
- 1/2 pound butter, in small chunks
- 12 oz bittersweet chocolate, chopped
- 1 cup sugar
- 6 eggs
Instructions
- Preheat oven to 350 degrees F.
- Line the bottom of a 8” or 9″ round springform pan with parchment paper and butter the bottom and sides.Then wrap the outside of the pan tightly in aluminum foil so it is water-tight.
- Combine the butter and chocolate in a double boiler, stirring often, until melted.
- In another bowl, whisk together the sugar and the eggs.
- Mix the melted chocolate into the sugar and eggs.
- Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
- Cover tightly with foil on top.
- Bake in the oven for 1 hour and 15 minutes, until the cake appears set.
- Remove cake from the oven and the water bath and allow to cool completely.
Keywords: Chocolate, Dessert, Flourless Chocolate Cake, Cake, Torte, Truffle, Chocolate Truffle Cake
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