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Close up of a slice of chocolate truffle cake

Flourless Chocolate Truffle Cake

Do you dream of chocolate? This Flourless Chocolate Truffle Cake is a dream come true!  A dense, fudgy, flourless chocolate cake flavored with Amaretto, slathered with a thin layer of ganache and covered with crunchy toasted almonds. 
4.60 from 5 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 16 Servings
Calories: 525kcal
Author: Pat Nyswonger

Ingredients

  • 1 pound butter 4 sticks
  • 16 oz. semi-sweet chocolate
  • 1 cup 200 grams sugar
  • 6 whole eggs
  • 6 egg yolks
  • ½ cup strong coffee
  • ¼ cup amaretto liqueur or amaretto syrup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla

For the Ganache:

  • 8 ounces semi-sweet chocolate
  • ⅔ cup heavy cream
  • 1-½ cups 8 oz. toasted almonds

Instructions

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.

To Serve:

  • 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.

Notes

  • 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

Serving: 1 | Calories: 525kcal | Carbohydrates: 34g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 223mg | Fiber: 3g | Sugar: 28g