Friday, February 10, 2012

Karina's Chocolate Truffle Cake

I absolutely love and adore my amazing husband. This week, I celebrated my birthday. My husband wanted to do something special for me, so he decided to make me a birthday cake, from scratch. (So cute!!) Since I am gluten free, he researched until he found a recipe that was just right. He came across this recipe from for a wonderfully rich and delicious chocolate truffle cake (flourless). He made it all by himself, I was so proud and felt so special! :) He did modify it just a tad because he just used ingredients that were already in our kitchen. And I can tell you, that it tasted heavenly just the same. So either way you make it, I'm sure you will love it. (My husband's changes are below in italics).

This cake is very rich and will not need a huge slice of this to satisfy your chocolate craving. BUT it is so good!! Chocolate lovers, you will LOVE this. Even if you're not (even I don't always go for chocolate), you will still enjoy this wonderful dessert. It's devine.


1 cup whipping cream (1 cup 2% milk)
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter (margarine)
2 tablespoons bourbon vanilla extract (regular vanilla extract)
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt

Organic cacao powder with maca, for dusting
(We did not have any at home, so he used a very thin layer of cream cheese frosting...however we can't wait to try this cake with cool whip on top as well.)


Preheat the oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.

Dust the cake with a sifting of cacao powder with maca.

Read more:

I love that this recipe is already gluten free and you can serve it to all!! No one will know the difference. :)

Original recipe and photos from
Thank you for giving my husband this wonderful recipe to make my birthday extra special this year!!

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