FLOURLESS CHOCOLATE TRUFFLE CAKE

The lack of flour in this batter creates a dense, fudgy centre, so your cake tester won’t come
out clean, even when the cake is done. The texture is similar to that of brownies.

HANDS-ON TIME
30 minutes
TOTAL TIME
2¾ hours
MAKES
12 servings

INGREDIENTS

CAKE:

• ½ cup unsalted butter
• 170 g bittersweet chocolate, chopped
• 4 eggs
• 1 cup granulated sugar
• Pinch of salt
• ⅓ cup ground almonds
• 1 tsp instant espresso powder or instant coffee granules
• 2 tbsp cocoa powder

CHOCOLATE ESPRESSO GLAZE:

• 115 g bittersweet chocolate, chopped
• ¼ cup unsalted butter
• ¼ cup hot water
• ¼ tsp instant espresso powder

DIRECTIONS:

CAKE:

1. Grease a 9-inch (2.5 L) springform pan and line the bottom and sides with parchment paper. Set aside.
2. In a heatproof bowl over a saucepan of hot (not boiling) water, melt the butter with the chocolate, stirring until smooth. Let cool.
3. In a large bowl, beat together the eggs, sugar, and salt until pale and thickened, about 5 minutes.
4. Fold in the chocolate mixture, ground almonds, and espresso powder.
5. Sift cocoa powder over the top and fold in.
6. Scrape the batter into the prepared pan and smooth the top.
7. Bake in a 350°F (180°C) oven until crackly on top and a cake tester inserted in the center comes out with a few moist crumbs clinging, about 30 to 35 minutes.
8. Let cool. Remove the side of the pan and parchment paper, and place the cake on a rack over a baking sheet.

CHOCOLATE ESPRESSO GLAZE:

1. In a heatproof bowl over a saucepan of hot (not boiling) water, melt together the chocolate, butter, hot water, and espresso powder, stirring until smooth.
2. Pour the glaze over the center of the cake, spreading it to within 1 inch (2.5 cm) of the edge.
3. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

NUTRITIONAL INFORMATION, PER SERVING:

• About 343 cal
• 4 g protein
• 24 g total fat (7 g saturated fat)
• 30 g carbohydrates
• 3 g fiber
• 63 mg cholesterol
• 122 mg sodium
• 203 mg potassium

% RDI:

• 3% calcium
• 14% iron
• 24% vitamin A
• 4% folate

VARIATION – PASSOVER FLOURLESS CHOCOLATE TRUFFLE CAKE:

• Substitute kosher pareve margarine for the butter.
• Substitute kosher pareve bittersweet chocolate (such as Lieber’s) for the regular chocolate.
• Substitute kosher pareve cocoa powder (such as Ghirardelli) for the regular cocoa powder.