Dark Chocolate Truffle Cake with Raspberry Sauce

Dawn Beye


Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy.

Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale restaurant.

Plan to make the cake ahead of time, due to the need to chill for at least 4 hours. It freezes well also, and would be excellent as a make-ahead holiday dessert.

Despite all the steps, it is relatively easy to make as well.

This dessert is very rich, and will easily serve 12-16.

pinch tips: How to Fold Ingredients






25 Min


50 Min



12 oz
bittersweet (or semi-sweet) chocolate chips (i used ghiradelli.)
4 oz
unsweetended chocolate, chopped
1 lb
(4 sticks) butter
1 c
hot water
1 tsp
espresso powder, instant, or instant coffee powder
1 c
brown sugar (or to lower sugar, use 1 cup whey low d golden)
8 large
eggs, lightly beaten in a separate bowl


10 oz
bag of frozen red raspberries (organic)
1/2 c
granulated sugar (or to reduce sugar - use whey low d granulated)
1/2 c
1/4 c
chambord (optional)


8 oz
cream, whipped - sweetened to taste
fresh raspberries or mint leaves (optional)

Directions Step-By-Step

For the Cake:
Preheat oven to 350 degrees F.
Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment.
If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
For the Raspberry Sauce:
Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
Add the simple syrup to the raspberries, along with the Chambord, if desired.
The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
To Freeze for Future Use:
Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.

About this Recipe

Course/Dish: Cakes, Chocolate