Flourless Chocolate Truffle Cake

A slice of a flourless chocolate cake on a plate topped with sliced almonds.

4.60 from 5 votes

Flourless Chocolate Truffle Cake

This flourless chocolate truffle cake is dense, rich, and deeply chocolatey, with coffee and amaretto adding subtle depth to the chocolate flavor. Serve it slightly chilled for a firm, fudge-like texture or let it sit at room temperature for the smoothest texture and best flavor.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: Flourless Chocolate Truffle Cake

Servings: Servings

Author: Pat Nyswonger

Ingredients

1 pound butter 4 sticks; 453 grams
16 ounces semi-sweet chocolate 453 grams
1 cup granulated sugar 200 grams
6 large eggs
6 egg yolks
½ cup brewed coffee
¼ cup amaretto liqueur or amaretto syrup
1 teaspoon almond extract
1 teaspoon vanilla extract

For the Ganache:

8 ounces semi-sweet chocolate
⅔ cup heavy cream
1½ cups sliced almonds toasted

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.
Melt the butter and chocolate in the top of a double boiler set over barely simmering water.
In a medium bowl, mix the eggs, egg yolks, and sugar until well blended. Slowly add the slightly cooled melted chocolate and butter mixture, stirring as you pour. Stir in the coffee, amaretto, almond extract, and vanilla extract, 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 to 60 minutes before serving. Cut with a thin knife dipped into hot water. Wipe the knife clean after each slice is cut.

Notes

Seal the pan well: The batter is thin, so line the bottom of the springform pan with parchment and snap the ring over the parchment to help create a tighter seal.

Use a rimmed baking sheet: Place the filled springform pan on a parchment-lined rimmed baking sheet before baking. This catches any small leaks and makes it easier to transfer the cake in and out of the oven.

Swap the amaretto if needed: Amaretto liqueur can be replaced with amaretto syrup, such as Torani, if you prefer a non-alcoholic option.

Serve at the temperature you like best: Let the cake sit at room temperature for about 30 to 60 minutes before serving for the smoothest texture and fullest chocolate flavor. Chilled slices will be firmer and more fudge-like.

Nutrition