Chocolate Truffle Cake Recipe
Flourless Chocolate Truffle Cake drizzled with Salted Caramel, Topped with whipped cream and Heath Bar Crunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a pot of simmering water or in the microwave in short bursts, stirring until smooth.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture and vanilla extract, stirring until smooth.
- 4
Add Dry Ingredients
Sift in the cocoa powder and salt, folding gently until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the edges are set and the center is slightly soft.
- 6
Cool the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
