Zutaten für Flourless Chocolate Truffle Cake
- 1 cup heavy cream
- Gluten Free Chocolate Chips
- 6 large eggs
- a pinch of sea salt
- Unsalted Butter
- Rum
- Light Brown Sugar
- Cocoa Powder
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Zubereitung von Flourless Chocolate Truffle Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add 12 ounces of finely chopped high-quality dark chocolate (70% cacao or higher) and 6 tablespoons (3 ounces) of unsalted butter to the warm cream. Whisk gently until smooth and melted. Stir in 1 teaspoon of vanilla extract or 1 tablespoon of rum (optional).
- Let the chocolate mixture cool to room temperature.
- In a large bowl, whisk together 6 large eggs, 1 ½ cups granulated sugar, and a pinch of sea salt until light and fluffy (about 5-7 minutes with an electric mixer).
- Gradually add the cooled chocolate mixture to the egg mixture, gently folding until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan. Place the pan on a baking sheet to catch any spills.
- Bake for 50-60 minutes, or until the edges are set and the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before carefully releasing the sides of the springform pan.
- Let the cake cool completely on a wire rack. Once cooled, cover and chill for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, remove the cake from the pan completely. Dust with cocoa powder and garnish with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
72g
Fat
103g
Carbs
6g
