This Flourless Chocolate Truffle Cake is rich and decadent: a silky chocolate cake topped with glossy ganache and finished with crunchy chocolate-hazelnut truffles. It’s an elegant dessert for holidays and special occasions.
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Flourless Chocolate Truffle Cake
This recipe is the second course in my #JoinTheTable feast and lands squarely on the sweet side of the menu. The cake is not overly sweet but intensely chocolatey — exactly the kind of dessert that satisfies serious chocolate cravings without masking the chocolate itself. I built this Flourless Chocolate Truffle Cake around Perugina’s artisan chocolate to get a deep, balanced flavor.
Flourless chocolate cake is a classic for a reason: with just chocolate, sugar, eggs, and butter you get a dense, truffle-like crumb that feels luxurious on the palate. It’s especially fitting for holiday meals when a more indulgent dessert feels entirely appropriate. The texture is rich and silky, with a delicate crust on top and a moist interior that melts on your tongue.
What elevates this version is the finishing touch: Perugina Baci hazelnut truffles scattered over the ganache. Chocolate on chocolate creates a sophisticated flavor echo while the Baci provide a delightful textural contrast — a crisp, nutty crunch against the cake’s smoothness. A few of these truffles add both elegance and an unexpected bite in every forkful.
If you’re planning a holiday spread, pair this cake with savory bites like my Spinach and Artichoke Risotto Balls for a balanced meal. The contrast between savory starters and a bold chocolate dessert makes for a memorable table. Enjoy, and don’t forget to check the giveaway details at the end of the post for a chance to win some lovely pantry items.
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Flourless Chocolate Truffle Cake
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Ingredients
For the Cake:
- 1 3.5 oz. Perugina 51% Cacao Dark Chocolate Bar
- 1 3.5 oz. Perugina 70% Cacao Chocolate Bar
- 1/2 C butter 1 stick
- 3/4 C granulated sugar
- 1/4 tsp fine sea salt
- 2 Tbsp brewed coffee
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1/2 C unsweetened Dutch-processed cocoa powder
For the ganache:
- 1/2 C coconut cream or heavy cream
- 7 oz. Perugina 51% Cacao Dark Chocolate
- Perugina Baci Dark Chocolate to garnish
- Perugina Baci Milk Chocolate to garnish
- Perugina Baci White Chocolate to garnish
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9-inch cake pan with non-stick spray and cut a circle of parchment to fit the bottom. Lightly spray the parchment and set the pan aside.
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Roughly chop one Perugina 51% cacao bar and one Perugina 70% cacao bar. Place the chopped chocolate and the butter in a large microwave-safe bowl. Heat at 50% power for 45 seconds, stir, then continue heating in 20-second intervals at 50% power, stirring between intervals, until the chocolate is fully melted and smooth.
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Whisk in the granulated sugar, sea salt, brewed coffee, and vanilla extract. Add the eggs one at a time, mixing well after each addition, then stir in the Dutch-processed cocoa powder until the batter is homogenous.
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Pour the batter into the prepared pan and bake at 375°F for 20–25 minutes. The top should form a thin crust; be careful not to overbake. A toothpick inserted into the center should come out with a few moist crumbs.
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Let the cake cool in the pan for 5 minutes, then invert it onto a cake stand or plate and allow it to cool completely before adding the ganache.
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For the ganache, chop the remaining two chocolate bars and place them in a microwave-safe bowl with the coconut cream (or heavy cream). Heat at 50% power for 45 seconds, stir, then continue in short intervals until the chocolate is melted and the mixture is smooth. Pour the ganache over the cooled cake and spread it evenly. Allow the cake to rest at least one hour so the ganache sets.
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Before serving, arrange Perugina Baci chocolates on top as desired. Serve the cake at room temperature; store leftovers refrigerated.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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