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 chocolate fudge cake, gluten-free brownies, gluten-free banana bread, gluten-free scones, gluten-free bread and gluten-free pancakes.


  • 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


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


  • 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.

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