Flourless Chocolate Truffle Cake (Printable Version)
# What You Need:
→ Eggs
01 -
8 large eggs, cold
→ Chocolate
02 -
1 lb (454 g) high-quality bittersweet or semisweet chocolate, coarsely chopped
→ Butter
03 -
16 tablespoons (227 g) unsalted butter, cut into 16 pieces
→ Liquid
04 -
1/4 cup (60 ml) strong black coffee or liqueur, optional
→ Topping
05 -
Confectioners’ sugar or unsweetened cocoa for dusting the cake, optional
# Steps to Follow:
01 -
Adjust an oven rack to the lower-middle position and heat the oven to 325°F (not fan-assisted). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set it in a large roasting pan. Bring a kettle of water to a boil.
02 -
Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
03 -
Melt the chocolate and butter (adding the coffee or liqueur if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115°F), stirring once or twice.
04 -
To melt in the microwave, heat the chocolate in a microwave-safe bowl at 50% power for 2 minutes, stir, add the butter and coffee (if using), and continue heating at 50% power, stirring every minute until melted and smooth, another 2 to 3 minutes total.
05 -
Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half the remaining foam, then the last of the egg foam, until the mixture is totally combined with no visible egg.
06 -
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, about 22 to 25 minutes.
07 -
Remove the cake pan from the hot water bath and set on a wire rack. Cool to room temperature, then cover and refrigerate overnight to set. The cake can be covered and refrigerated for up to 4 days.
08 -
About 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of wax paper, peel off the parchment paper, and reinvert the cake onto a serving platter. Sieve a light sprinkling of confectioners’ sugar or cocoa powder over the cake to decorate. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
# Additional Notes:
01 -
Be sure to read additional cook's notes on tips, substitutions, and variations.