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Flourless Chocolate Truffle Cake

This recipe is courtesy of Karen Cordeiro at Old Towne Danville Bakery featured in East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries by Carolyn Jung.

Flourless Chocolate Truffle Cake

With only three ingredients, this very rich cake is a cinch to make and perfect for those on gluten-free diets. Deep, dark, and chocolatey, it tastes like a giant decadent truffle.

Makes 1 (9- or 10-inch) cake


2 lbs semi-sweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

10 large eggs, lightly beaten

Confectioners’ sugar, for sprinkling

Softly whipped cream or vanilla ice cream, to serve (optional)


Preheat oven to 350ºF. Line a 9- or 10-inch cake pan with parchment paper. Place a kettle of water on to boil.

Melt chocolate and butter in the top half of a double boiler (or in a metal bowl held over a saucepan of simmering water). Remove from heat. Add beaten eggs, a little at a time, mixing well after each addition, until smooth.

Pour mixture into the prepared cake pan. Place pan into a roasting pan and carefully pour in hot water until it comes halfway up the cake pan. Bake for 25 to 30 minutes, or until just firm to the touch and not spongy. Remove from oven and set aside to cool for 15 minutes.

Slide a knife blade around the edge of the cake, invert onto a plate, and remove pan. Allow cake to cool completely.

Sprinkle confectioners’ sugar over the cake and serve immediately with whipped cream or ice cream, if using.

Excerpted from East Bay Cooks by Carolyn Jung. Photographs by Eva Kolenko. Copyright 2019 by Carolyn Jung, recipe copyright by Karen Cordeiro at Old Towne Danville Bakery. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

November 12, 2019
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