Our Flourless Chocolate Truffle Cake is ultra-rich, dense, and chocolatey, a dream come true for all of our fellow chocolate lovers! This fudgy, flourless truffle cake is flavored with Amaretto and slathered in a thin layer of ganache. We top it all off with crunchy, toasted almonds for an incredible finish.
This recipe is similar to our Flourless Chocolate Cake but with yummy extras that make it extra special (amaretto, ganache, and crunchy almonds!). It’s a rich and decadent dessert that has an intense chocolate flavor. Plus, the texture is smooth and dense, just like a Dark French Chocolate Truffle, and the almonds on top add a nice crunch you’ll love.
Our flourless chocolate truffle cake is extra chocolatey, even more than our Chocolate Cake with Buttercream and our Chocolate Cake with Cream Cheese Frosting (although both of those are pretty amazing, too).
If you enjoy chocolate as much as we do, our flourless chocolate truffle cake will leave you impressed and hungry for another slice!
Why this Flourless Cake Recipe Works:
Eggs, butter, and chocolate are the main players in this flourless chocolate truffle cake. Together, they create a dense, fudgy cake that has a silky, truffle-like center.
This cake is:
- Simple to prepare with only 15 minutes of prep time.
- Entirely flourless and gluten-free.
- Ultra rich and chocolatey.
- You can make this cake several days in advance.
The Ingredients for Flourless Chocolate Truffle Cake:
The ingredient list is simple and requires fewer than 10 ingredients! Just like our flourless chocolate cake, you will need butter, chocolate and eggs. But this flourless chocolate cake recipe calls for a few extra additions that will take the flavor up a notch!
You will need:
- Semi-sweet chocolate (for both the cake and the chocolate ganache topping)
- Strong coffee
- Amaretto liqueur or amaretto syrup
- Almond and vanilla extract
- Heavy cream
- Toasted sliced almonds
This flourless chocolate cake recipe also requires the following (affiliate links):
How to Make Flourless Chocolate Truffle Cake:
The cake batter only requires 15 minutes to prepare. It’s a fairly easy process that we’ll outline below but for the full, printable recipe card, scroll to the bottom of the page.
Here a quick look at how to make it:
- Melt the butter and chocolate: Using a double boiler set over barely simmering water, melt the butter and chocolate and stir the mixture. Set it aside to cool.
- Combine the eggs and sugar: In a medium-sized bowl, mix the eggs, egg yolks and sugar until blended. Slowly add the cooled butter/chocolate mixture then stir in the coffee, amaretto, almond extract and vanilla extract.
- Bake: Pour the mixture into a parchment-lined springform pan. Set it on a lined sheet pan and transfer to the oven. Bake for 60 minutes at 300°F, then turn off the oven and crack the door with a wooden spoon. Let the cake cool in the oven for 30 minutes. Remove, cool it on a wire rack, then chill the cake in the refrigerator.
- Make the ganache: Heat cream until hot (but not boiling) then pour it over chopped chocolate. Let it sit for 5 minutes, then stir well to combine. Let the ganache cool slightly, then smooth a thin coating on the sides and top of the cake. Use a wide spatula to scoop the toasted almonds and press them onto the sides of the cake. Cover the top of the cake with toasted slice almonds. Chill in the fridge.
- Serve: Remove the cake from the refrigerator about 30 minutes before serving. Cut it with a thin knife dipped in hot water, wiping it clean after every cut.
More Chilled or Frozen Desserts
- Irish Coffee Mousse
- Raspberry Mousse (Cake Filling and Dessert)
- Mini Goat Cheese Cheesecakes
- Pumpkin Pecan Cheesecake with Caramel Sauce
- 31 Cool Summer Dessert Ideas
Recipe Tips for Success
- Line the bottom of the springform pan with parchment paper. Snap it underneath the side pan portion to create a tight seal on the bottom. Since the cake batter is thin, this helps prevent any batter from leaking out of the pan. As an extra measure, we set the pan on a lined baking sheet, just in case.
- For an alcohol-free flourless chocolate cake, substitute amaretto syrup for amaretto liqueur.
Frequently Asked Questions
The cake will look a bit undercooked, even when it is done. It should be slightly jiggly since the chocolate is in a melted state. Once it cools, the chocolate will firm up and turn into a creamy, smooth consistency. If you have an instant-read thermometer, the internal temperature should reach 145°F.
This flourless chocolate truffle cake tastes exactly as it sounds… like a chocolate truffle! Smooth, rich and velvety, every bite is fudgy and satisfying.
Yes, you will need to store this flourless chocolate cake in the refrigerator. However, let it sit at room temperature for at least 30 minutes before serving to allow the texture to become less firm. If you serve it while it is still chilled, it will have more of a heavy, fudge texture (which isn’t too bad either ;).
Yes, you can freeze this cake. Wrap it in plastic wrap tightly, then store it in a freezer bag. It will keep well for up to three months in the freezer.
Every bite of this flourless chocolate truffle cake is dreamy and luxurious! This isn’t your everyday chocolate cake so slip this recipe into your back pocket and save it for an extra special day.
Some Other Recipes We Are Sure You Will Love:
This light and fluffy Chocolate Amaretto Mousse is to die for! It will tantalize your taste buds with the texture and flavor of chocolate and the almond taste of amaretto. And we have taken these same flavors and made an amaretto espresso mousse cake that you will love.
What’s not to love about chocolate and red wine? You will love this dessert of Red Wine Poached Pears with Chocolate Ganache! You can prepare this and our white wine poached pears in advance. They are guaranteed to impress!
Our White Chocolate Cake is a must-try for your next fancy dessert! This exquisite, tender-crumb cake is pure white with a rich white chocolate mousse filling. It gets finished with white chocolate ganache and Italian meringue buttercream. Try it, you will be glad you did!
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- 1 pound butter (4 sticks)
- 16 oz. semi-sweet chocolate
- 1 cup (200 grams) sugar
- 6 whole eggs
- 6 egg yolks
- 1/2 cup strong coffee
- 1/4 cup amaretto liqueur or amaretto syrup
- 1 teaspoon almond extract
- 1 teaspoon vanilla
For the Ganache:
- 8 ounces semi-sweet chocolate
- 2/3 cup heavy cream
- 1-1/2 cups (8 oz.) toasted almonds
For the Flourless Chocolate Truffle Cake:
- Preheat the oven to 300°F and line an 8-inch springform pan, bottom, and sides with parchment paper then coat with non-stick oil spray. (See notes)
- Melt the butter and chocolate in the top of a double boiler set over barely simmering water.
- In a medium-size bowl, mix the eggs, egg yolks, and sugar together until well blended but not frothy. slowly add the cooled butter/chocolate mixture then stir in the coffee, amaretto, almond, and vanilla extracts, scraping the sides and bottom of the bowl well.
- Pour the mixture into the prepared pan set over a parchment-lined rimmed sheet pan and transfer into the oven.
- Bake for 60 minutes, then turn off the oven and crack the door with a wooden spoon. Allow the cake to cool in the oven for 30 minutes. Transfer the cake to a wire rack to cool to room temperature, then place in the refrigerator to cool completely.
- Remove from the refrigerator, release the pan hinge, and transfer the cake to a large plate set over a sheet of parchment paper. Remove the parchment paper around the sides and bottom.
For the Ganache:
- Place the chopped chocolate in a small bowl.
- Heat the cream until hot but do not let it reach the boiling point. Pour the cream over the chocolate and let it sit for 5 minutes to allow the hot cream to melt the chocolate then stir well to combine.
- Let the ganache cool slightly to thicken up then smooth a thin coating on the sides and top of the cake.
- Using a wide offset cake spatula or flat wide spatula, scoop up the toasted almonds and press onto the side of the cake. Spoon enough toasted almonds on top of the cake to cover evenly.
- Transfer the cake to the refrigerator to firm up the ganache.
- Before serving remove the cake from the refrigerator 30 minutes before serving. Cut with a thin knife dipped into hot water. Wipe the knife clean after each slice is cut.
- The cake batter will be thin, we recommend lining the bottom of the pan with parchment paper snapped beneath the side pan portion. This will create a tighter seal to the bottom and prevent leakage.
- Set the filled pan on a parchment-lined rimmed baking sheet.
- The amaretto liqueur can be substituted with Torani’s amaretto syrup
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 211mgSodium: 223mgCarbohydrates: 34gFiber: 3gSugar: 28gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.