Olive Magazine
Chocolate Truffle Cake Recipe With Amaretto Cream

Gluten-free chocolate truffle cake

Published: February 9, 2015 at 11:17 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

This flourless chocolate cake is extremely smooth and similar to the consistency of a chocolate torte. The amaretto lifts the deep richness of the chocolate

Nutrition:
NutrientUnit
kcal589
fat44.3g
carbs40.5g
fibre2.2g
protein8.3g
salt0.45g
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If you are short on flour, this easy chocolate truffle cake makes a delicious alternative to classic chocolate cake. For more chocolate cake recipes check out our chocolate birthday cake and chocolate fudge cake.

Looking for more gluten-free baking recipes? Check out our gluten-free brownies, gluten-free banana bread, gluten-free scones, gluten-free bread and gluten-free pancakes.

Ingredients

  • 250g 70% dark chocolate, broken into pieces
  • 150g butter, cubed
  • 150g golden caster sugar
  • 5 eggs, separated
  • 30g ground almonds
  • 1 tbsp amaretto or bourbon
  • for dusting cocoa powder

AMARETTO CREAM

  • 142ml pot double cream
  • 2 tbsp icing sugar
  • 1 tbsp amaretto or bourbon

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm round springform cake tin.

  • STEP 2

    Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.

  • STEP 3

    Whisk the egg whites with a pinch of salt until they hold soft peaks then gradually whisk in the remaining sugar, 2 tbsp at a time until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of egg white then fold the rest of the meringue in with a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30-35 minutes.

  • STEP 4

    Leave the cake to cool in the tin on a wire rack for 15 minutes, it will sink but don’t worry – this is meant to happen. Remove the springform sides of the tin and leave to cool completely.

  • STEP 5

    To make the amaretto cream, whip the cream, sugar and amaretto together until it just holds its shape. Eat the cake when cool or wrap up and chill overnight – the texture of the cake will become even more velvety. Dust with cocoa and serve with the amaretto cream.

Try more of our best ever chocolate cake recipes...

Chocolate Amaretto Almond Cake Recipe
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