Chocolate Mint Truffle Cake
Flourless chocolate mint truffle cake with only 6 ingredients. Dense, fudgy, and melt-in-your-mouth rich, served over bourbon creme anglaise.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
35 minThis is not a cake in the traditional sense. It’s more like a baked chocolate truffle that happens to be sliceable.
With no flour at all, this cake relies on whipped egg whites for its delicate lift and 12 ounces of semi-sweet chocolate for its soul. A whisper of mint extract threads through the dense, fudgy interior without overpowering the chocolate.
Dust it with powdered sugar and serve each wedge over a pool of bourbon creme anglaise for a restaurant-worthy presentation that takes surprisingly little effort.
Kitchen Tips
- Fold the egg whites gently in three additions; overworking them will deflate the batter and you’ll lose that slight rise
- The cake will puff up in the oven and sink as it cools, which is completely normal for a flourless chocolate cake
- Let it cool fully in the springform pan before removing or it will crack
- Serve at room temperature for the most intense, truffle-like texture
Ingredients
Directions
Melt chocolate and butter in double boiler over low heat until chocolate melts in small bowl.
Whisk together sugar, egg yolks, and mint extract until light lemon color.
Add to chocolate mixture.
Stir until smooth.
Whip egg whites to soft peaks.
Gently fold egg whites into chocolate mixture.
Pour mixture into buttered 9-inch springform pan.
Bake at 400℉ (200℃) 25 minutes.
Cool completely, then remove from pan.
Dust with powdered sugar.
To serve, place small amount of Bourbon Creme Anglaise on dessert plates.
Slice cake in 8 wedges and place each slice on top of sauce.
Garnish with mint sprigs if desired.
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