Karina's Chocolate Truffle Cake

Karina xo

Wonderful gluten-free truffle cake

Karina's wildly rich and decadent chocolate truffle cake recipe

By Karina Allrich March 2011.

YES. This is a wildly decadent, buttery-rich wheat-free chocolate cake. Perfect to serve on a special occasion when you have gluten-free guests. Those who eat gluten will not miss flour at all. And celiacs will feel pampered beyond belief. Tip: prepare it the day before serving it.


1 cup whipping cream
2 1/2 cups high-quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic eggs from free-range hens
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cocoa powder with maca, for sprinkling


Preheat oven to 350ºF. 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 drips that escape. Set aside.

In a medium skillet, gently heat the cream over low heat. When the cream is hot enough, melt the chocolate chips by slowly adding them to the saucepan while whisking. Add the butter, cut into pieces. Beat until the chocolate and butter have melted. Add the vanilla extract. As soon as the mixture is melted, smooth and shiny, remove it from the heat.

Using a wire whisk, beat the eggs, light brown sugar, and sea salt until the eggs are frothy and doubled in volume, about 3 to 4 minutes. (This is where a KitchenAid stand mixer comes in handy.)

Slowly add the cold chocolate mixture to the eggs and beat gently until smooth.

Pour the batter into the prepared cake pan.

Bake in the center of the preheated oven for an hour, until the cake is firm and crisp. It will still look a little loose in the center, underneath. This is fine.

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

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

Dust the cake with a sift of cocoa powder with maca.

Cooking time: 1 hour

Yield: 18 thin slices – this cake is super rich!

Recipe source:

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GFG Notes:

*If you prefer to use your favorite dark chocolate bar instead of chips, break the bar into small pieces and melt as directed.

After cooling and before serving, let the cake rest for a few minutes before serving, to get the best satiny texture.

I made this recipe kid-friendly by using good vanilla extract for a pop of warm vanilla flavor. To serve adults, you could use your favorite orange, coffee, or even raspberry liqueur instead. Tune in to your taste buds and make them happy.

Serve with fresh seasonal berries.

For substitutions, see mine cooking guide with substitutions here.

Yes, darling, this is a rich and sweet surprise. Don't scold me. We enjoy our sugary treats in moderation, don't we? Goddess Gluten-Free recommends consuming no more than 2 tablespoons of sugar per day. xox

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