Chocolate Truffle Cake
Slightly adapted from here
Serves: 1- 9" cake
  • 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
  1. 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.
  2. Over low heat, melt chocolate and butter in a saucepan, stirring frequently. Set aside to cool.
  3. Beat eggs and sugar in a large bowl until thickened. This took forever by hand with a whisk. Stir in chocolate mixture.
  4. Gently whisk in flour and salt.
  5. Pour into prepared baking pan and bake 30 minutes or until center is set.
  6. Cool and enjoy topped with a sprinkling of powdered sugar or paired with a generous scoop of vanilla ice cream.
Recipe by Jellibean Journals at