Chocolate Truffle Cake

Six ingredients. That’s all that stands between you and a dense, fudgy chocolate cake that tastes like biting into an actual truffle.

A full pound of semi-sweet chocolate melted with butter forms the base, and only a tiny amount of flour goes in. The structure comes almost entirely from whipped egg whites folded into that glossy chocolate mixture. The result bakes up with a slight crust on the outside and a rich, almost mousse-like center.

Separating the eggs is the most important step here. Beat those whites in a clean metal bowl until they hold stiff peaks, then fold them in gently. Aggressive stirring deflates the air you just worked to build, and that air is what gives this cake its lift.

A simple dusting of powdered sugar on top is all the decoration this needs. The cake is so intensely chocolatey that frosting would just get in the way.

Chef Tips

• Use high-quality chocolate since it’s the dominant flavor. Baking chips will work but a good bar chocolate makes a real difference.
• Beat egg whites until stiff but not dry. Over-beaten whites turn grainy and won’t fold smoothly.
• The center should still look slightly underset when you pull it from the oven. It firms up as it cools.
• Let the cake cool completely in the pan before releasing the springform ring, or it may crack.

Variations

• Add a tablespoon of espresso powder to the melted chocolate for a mocha depth.
• Top with fresh raspberries or a raspberry coulis for a classic pairing.
• Fold in a splash of Grand Marnier or bourbon before adding the egg whites.