Ultimate Flourless Chocolate Truffle Cake

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Rich, dense, and deeply chocolatey with a glossy glaze and crunchy pecan sides. Naturally gluten-free and guaranteed to impress.

Prep Time30

Active Time45

Chill Time8 30

Total Time9 45

Course: Dessert

Cuisine: American

Keyword: decadent, gluten-free, indulgent, make ahead, rich and velvety

Yield:

Calories: 543kcal

Grease bottom and sides of 9-inch springform pan with butter. Line bottom with parchment paper (or coffee filter), spray with non-stick spray, then dust paper with cocoa powder.
In microwavable bowl, add bittersweet chocolate, 4 oz. of semisweet chocolate, and 3/4 cup of butter. Microwave on MEDIUM (50% power) until melted and smooth, 2-3 minutes, stirring after 1 minute and then every 30 seconds. Cool for 15 minutes.
Preheat oven to 300°F.
In large bowl, beat eggs, sugar, coffee, salt, and 2 tsp. vanilla with stand mixer with whisk attachment on medium-high speed until very foamy, pale in color, and doubled in volume, 3-4 minutes. Reduce speed to low; gradually add melted chocolate mixture. Increase speed to medium-high and beat until well blended. Sift cocoa over mixture; beat on medium-low speed until combined, 30 seconds.
Pour batter into prepared pan and bake for 40-45 minutes, or until a thermometer inserted into the center reads 140°F. Cool in pan on wire rack for 30 minutes.
Gently push down edges with fingertips until top is even. Run knife around edges of cake and remove sides. Flip over onto a cake plate. Remove bottom of pan and parchment paper. Cool 1 hour, then cover with plastic wrap and chill for 8 hours or overnight.

In microwavable bowl, add corn syrup, remaining 6 oz. semisweet chocolate, and remaining 1/4 cup butter. Microwave on MEDIUM heat (50% power) until melted, 1-1.5 minutes, stirring every 30 seconds. Stir in remaining 1/2 tsp. vanilla. Pour glaze over cake; spread over top and sides. Press toasted pecans into sides of cake. Chill cake 20 minutes before serving. Enjoy!