I agreed to watch Despicable Me 2 in exchange for devouring chocolate truffle cake.
BEST. DEAL. EVER.
A few years ago, David Lebovitz taught me that the richest, most decadent chocolate cakes are made from the simplest ingredients. Chocolate truffle cake is no exception.
This molten chocolate cake isn’t only lush, but it’s now been my husband’s signature dessert recipe for over 2 years. Yep, it’s that easy to bake! It’s similar to a flourless chocolate cake except that it does include the teensiest amount of flour, which helps stabilize the cake, making it foolproof.
This lush chocolate dessert is like biting into the smoothest chocolate truffle, especially if you bake it just until the center is barely set. It stands alone as the perfect ending to an extravagant meal when sprinkled lightly with powdered sugar. It’s impeccable when paired with vanilla ice cream.
Chocolate truffle cake is also HIGHLY addictive. Don’t say I didn’t warn you.
- 1 pkg (6 oz.) BAKER'S Bittersweet Chocolate *UPDATE: some packages now contain 4 oz. only*
- ¾ cup butter
- 4 eggs
- 1 cup sugar
- ½ cup flour
- pinch salt
- Preheat oven to 350F. Grease and flour a 9" round cake pan or springform. If using a springform, sit it on top of a small baking sheet to bake to ensure no messes in the bottom of your oven should the pan leak.
- Over low heat, melt chocolate and butter in a saucepan, stirring frequently. Set aside to cool.
- Beat eggs and sugar in a large bowl until thickened. This took forever by hand with a whisk. Stir in chocolate mixture.
- Gently whisk in flour and salt.
- Pour into prepared baking pan and bake 30 minutes or until center is set.
- Cool and enjoy topped with a sprinkling of powdered sugar or paired with a generous scoop of vanilla ice cream.
More chocolate indulgences just because you can: