Gigi's Triple Chocolate Truffle Cake is what I call the ultimate berry dessert. It has zero berries, but a tiny wedge of it is perfect served alongside your favorite summer fruit. The recipe for this flourless chocolate cake is from an old Ghirardelli sponsored contest, where the chocolate company asked for recipes using as much chocolate as possible. Gigi Burton won by combining semisweet chocolate chips, milk chocolate chips and a white chocolate bar all in one fairly easy dessert.
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No Added Sugar Flourless Chocolate Cake
Gigi's Triple Chocolate Truffle Cake does not have any added sugar. The only ingredients are eggs, chocolate chips, salt, cream and a what I'd say is an optional white chocolate bar for garnish. The cake is baked in a 9-inch pan, and a very thin slice goes a long way so you can serve a lot of people. Or cut the recipe in half like I did and use a 6-inch pan. I garnished this one with some seasonal strawberry flavored whipped cream from Aldi (it was good!) and raspberries. This one was for photos. In real life I'd probably eat an even smaller serving of the cake and triple the berries.
How To Make Gigi's Triple Chocolate Truffle Cake
To make this cake, you can use a double boiler or microwave to melt the chocolate and butter. Melt the chocolate and butter together. Meanwhile, whip the eggs for 5 minutes with an electric mixer. A stand mixer really comes in handy here, but a handheld will work just fine. Once the chocolate is melted and the eggs are whipped, fold everything together and scrape into a greased 9-inch cake pan. Bake in a water bath for 40 minutes, let cool, chill and top with a ganache that takes about 2 seconds to make. The catch is, you have to chill the whole dessert overnight, so it's a make-ahead.
Serving and Storing Flourless Chocolate Cake
Serve at cool room temperature with berries and whipped cream for garnish. Store in the refrigerator or freezer.
Recipe
Gigi's Triple Chocolate Truffle Cake
Equipment
Ingredients
- 3 cups Ghirardelli Semisweet Chocolate Chips (18 oz)
- 1 cup unsalted butter at room temperature (8 oz or 230 grams)
- 8 large cold eggs
- ¼ teaspoon salt
Ganache and Garnish
- ½ cup heavy cream
- 1 cup Ghirardelli Milk Chocolate Chips
- 2 ounces Ghirardelli White Chocolate baking bar, grated and/or fresh berries and whipped cream
Instructions
- Preheat the oven to 325 degrees F. Grease a 9x2 inch round cake pan and line with a round of parchment. If you want, you can grease again and dust with cocoa powder, but that is optional.
- Melt the chocolate chips in the top of a double boiler or in the microwave using 50% power and stirring 30 second to 60 second intervals.
- In the bowl of a stand mixer fitted with a whisk, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
- Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
- To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
- Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
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