Wednesday, March 16, 2011

Flourless Chocolate Truffle Cake

This is delicious! Decadent and rich. I have been trying to not eat dairy so I modified a recipe and used coconut milk in place of cream.


1 cup whipping cream or coconut milk
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 organic free-range eggs
1 1/2 cup coconut palm sugar
1/8 tsp stevia extract
1/4 teaspoon fine sea salt

Organic cacao powder for dusting


Preheat the oven to 350 degrees F. Line the inside bottom of a 9 inch springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

In a medium sauce pan, gently heat the cream/coconut milk over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring.

Dust the cake with a sifting of cacao powder with maca and drizzle raspberry sauce (recipe to follow) over the top. Serve with a few fresh raspberries is desired.

Raspberry Sauce
2 C raspberries (frozen or fresh)
1/4 C fresh squeezed orange juice
1 T orange zest
1/2 C agave nectar

Process the raspberries in a blender until smooth (if using frozen, thaw first). Strain the raspberries through a strainer to remove the seeds.

Place the raspberries, orange juice, zest and agave in a small saucepan. Bring to a simmer over low heat. Simmer until thickens slightly. Remove from heat and cool before serving.

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