By Nevin Martell
Photo courtesy of Red Truck Bakery
This week, we’re featuring a to-die-for Flourless Chocolate Truffle Cake from Red Truck Bakery out in Old Town Warrenton, Va. “It’s quick, easy, looks elegant, and makes a big statement,” says baker-owner Brian Noyes. “Plus, it’s crazily bursting with chocolate.”
Just a hint: making this decadent dessert would be a great way to show your Valentine how much you love them.
If you’re celebrating alone this year, this would be a great way to eat your emotions.
Flourless Chocolate Truffle Cake
Serves 12
Ingredients
- 1 cup chocolate chips (semi-sweet preferred)
- 1 stick unsalted butter, melted
- ¾ cup sugar
- 1/8 teaspoon salt
- 2 teaspoons finely-ground coffee (optional)
- 3 eggs, room temperature
- ½ cup cocoa powder
- ½ cup almond slices (optional)
For glaze:
- 1 cup chocolate chips
- ½ cup heavy cream
Directions
- Preheat oven to 375 degrees. Spray a pie plate or 8″ round cake pan; cut waxed paper or parchment paper to fit and place inside pan; spray the paper.
- In a medium-sized saucepan, bring two cups of water to boil. Place a dry saucepan atop the boiling water and add the cup of chocolate chips, stirring until melted. Stir in the melted stick of butter; remove from heat.
- Scrape the chocolate mix into a mixing bowl and add the sugar, salt and coffee (if using). Mix well. Add the eggs and mix to combine. Stir in the cocoa powder and mix well (don’t overbeat).
- Scrape and pour the mix into the sprayed pan. Smooth the top and bake for 25 minutes; it will form a thin skin but still be slightly jiggly.
- Let it cool in the pan for ten minutes, then run a knife around the edge to loosen. Flip it carefully out of the pan onto a serving platter (it’s now upside-down). Cool completely. While your cake is cooling, make the glaze. Again using the boiling water underneath a new saucepan, melt one cup of chocolate chips, then stir in half a cup of heavy cream. Whisk until smooth.
- Spoon over the cake, letting it drip down the sides. Before the glaze hardens, place a ring of sliced almonds around the rim of the top of the cake. Slice with a slightly moist knife.
