When people say that a dessert is “too fudgy” or “too chocolatey” I never, ever understand what they mean. I’m just like..ummmm???…then pass it over here!

This Flourless Chocolate Truffle Cake is truly a show-stopper. It has been one of my most requested recipes for years. This cake is pure chocolatey & fudgy goodness, and  is a gluten-free dessert for serious chocolate lovers. It’s made with only 7 ingredients and is the perfect make-ahead treat for a special occasion!

When we lived in Chicago, whenever it was a family member’s birthday, we would celebrate with food (of course)! My dad would cook the birthday girl her favorite meal, and I was the designated dessert lady. I say birthday girl because my family is full of women. Growing up it was just my sister and I, and my dad actually used to sing the song “Too Many Women” by Big Mouth and the Power Tools Band when we’d drive him particularly crazy. Then, he married my amazing step-mom…who has 3 daughters!


  • ½ cup water
  • ¼ teaspoon sea salt
  • ¾ cup granulated sugar
  • 18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
  • 1 cup butter
  • 6 eggs
  • 1 tsp pure vanilla extract


  1. Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. ..................................

for full recipes please see : joyfoodsunshine.com


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