Nigella's Chocolate Truffle Cake
Indulge in pure decadence with Nigella’s Chocolate Truffle Cake, a luxurious dessert crafted for chocolate lovers. This show-stopping cake boasts an irresistibly rich and velvety texture, thanks to high-quality dark chocolate (70% cocoa solids), unsalted butter, and double cream. Skillfully combining the airiness of whipped eggs with the depth of melted chocolate, this gluten-free masterpiece delivers a truffle-like consistency that melts in your mouth. Finished with a generous dusting of cocoa powder, this dessert is perfect for celebrations, intimate gatherings, or simply savoring alongside a dollop of whipped cream. With just 20 minutes of prep time and straightforward steps, this indulgent delight is as enjoyable to make as it is to eat. Treat yourself to the ultimate chocolate cake experience today!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 350 grams Dark chocolate (minimum 70% cocoa solids)
- 250 grams Unsalted butter
- 75 grams Caster sugar
- 4 large Eggs
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 60 milliliters Double cream
- 2 tablespoons Cocoa powder (for dusting)
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 20cm (8-inch) springform cake tin. Line the bottom with parchment paper.
Step 2
Place the dark chocolate and unsalted butter in a heatproof bowl. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Remove from heat and let it cool slightly.
Step 3
In a separate bowl, whisk the eggs, egg yolks, and caster sugar together until the mixture becomes thick, pale, and doubled in volume. This will take about 5 minutes using an electric mixer.
Step 4
Gently fold the melted chocolate mixture into the egg mixture using a spatula. Be careful not to deflate the air you've incorporated.
Step 5
Add the vanilla extract and double cream to the batter, folding gently until just combined.
Step 6
Pour the batter into the prepared tin and smooth the surface. Tap the tin gently on the counter to release any air bubbles.
Step 7
Bake the cake in the preheated oven for 45–50 minutes. The top should have a slight crust, but the center should still be soft and look slightly underbaked.
Step 8
Remove the cake from the oven and let it cool in the tin for 15 minutes before carefully running a knife around the edges to release it. Allow it to cool completely in the tin.
Step 9
Once cooled, remove the cake from the tin and transfer it to a serving plate. Dust generously with cocoa powder just before serving.
Step 10
Enjoy the rich, truffle-like texture of this indulgent chocolate cake. Serve on its own or with a dollop of whipped cream for extra decadence.
Nutrition Facts
| Serving size | (928.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4657.7 |
| Total Fat 394.3g | 0% |
| Saturated Fat 222.8g | 0% |
| Cholesterol 1666.6mg | 0% |
| Sodium 409.1mg | 0% |
| Total Carbohydrate 244.7g | 0% |
| Dietary Fiber 44.5g | 0% |
| Total Sugars 160.8g | |
| Protein 59.8g | 0% |
| Vitamin D 200.6IU | 0% |
| Calcium 486.2mg | 0% |
| Iron 47.7mg | 0% |
| Potassium 3107.6mg | 0% |
Source of Calories