sugartopped Posted 8 Jun 2006 , 4:09pm

Oh my word, I just had my 1st piece of a flourless chocolate truffle cake....all I can say is HEA-VEN!! DElicious!! It literally metls in your mouth!! Just kinda melts away to little drops of chocolate heaven!! icon_biggrin.gif

Was for our monthly bday at work and someone can't have wheat, so I made her a small 6" flourless chocolate truffle cake (from WBH book)......and since I've never had one...I went ahead and tried a piece!! I did it w/3layers and iced and filled w/Raspberry Ital. Merng. and topped off w/chocolate glaze and chocolate shavings!!!

OMG IT WAS SOOOOO GOOD!! And this poor cake......since it was only 6" there was only enough for about 8-9 people (entire cake was for 30)....and after the cake was cut...there about 10 people sitting around the cakeboard w/forks picking at the crumbs left!! Was an interesting site!!

But anyway....this is my new favorite cake!! Just thought I'd share w/everyone how AWESOMELY GOOD this cake was!! And I think anyone and everyone who LOVES chocolate...should def. try one of these!! thumbs_up.gif

23 replies
fearlessbaker Posted 8 Jun 2006 , 4:12pm

Thanx for this. The WBH is a good book. haven't made this one but thanx to you I will mark it.

KHalstead Posted 8 Jun 2006 , 4:14pm

ooooooooh sounds delicious!!! Post the recipe!!!!

sugartopped Posted 8 Jun 2006 , 4:21pm

yep...this is the email I sent to my husband when he asked me how the cake went:

Was only going to have a very small piece to try it....well yeah...went for the whole thing!! then was going to save it til after lunch....um...yeah...it's gone!! and it was good...and i don't feel guilty!!

i may not need you any more!! check back w/me after my chocolate high is gone!! icon_lol.gif


I'll post it this evening! thumbs_up.gif

rlm5150 Posted 8 Jun 2006 , 4:25pm

I've been eyeing this recipe and wanting to make it. I think now that I HAVE to!! Thanks for the review.
The chocolate butter cake in the WBH book is VERY great also.

leta Posted 8 Jun 2006 , 5:43pm

I have made that cake recipe also. I covered it in choc Ganache. Having used expensive chocolate, It was probably about $20 just in ingredients.

Dang, that is good cake, My BIL just discovered it also. I baked it for dessert when we had company--1 extra person for dinner. I don't even know if I would do this cake for a customer, unless Kosher for passover. It's too good for kids, that's for sure. That pretty much leaves me and my sweet husband. And we do deserve it!!!!!

pinkopossum Posted 8 Jun 2006 , 6:16pm

Image highly anticipating the recipe.....Image

Rodneyck Posted 8 Jun 2006 , 6:19pm

Flourless chocolate cakes and sachertortes are my favorites. I was never a big fan of German or Devil's food chocolate cakes, miles away in difference to a flourless.

Yum!!!

KHalstead Posted 8 Jun 2006 , 6:19pm

PLEAASEEEEEEEEE POST THE RECIPE *tongue hanging out of my mouth while I drool in anticipation*

tye Posted 8 Jun 2006 , 6:23pm

i am doing a side cake, not unlike a grooms cake for a wedding i have coming up.. as the mother of the bride cannot have flour.. i was going to try the chocolate cake recipe on this site.. but now i'm curious about this one.. please post the recipe...

Misska21 Posted 9 Jun 2006 , 5:09pm

Here is the recipe for Truffle Cake from The Whimsical Bakehouse:

Melt in a double boiler:
8oz. unsalted butter
6oz. semi-sweet chocolate
6oz. unsweetened chocolate
Stir until melted and let cool 5-10 minutes

Beat with whisk attatchment until ribbon stage:
5 large eggs
1/2c sugar
2t vanilla extract

Meanwhile in a small saucepan, bring to a boil:
1/2c sugar
1/3c light corn syrup

Remove sugar mixture from heat and pour into the eggs with mixer on low. Then beat on medium speed until the batter reaches the top of the bowl, about 8 minutes. Reduce speed to low and add half of the chocolate mixture. Before it is fully incorporated remove whisk attatchment and fold the remaining chocolate in by hand.

Pour batter into the pan. Place pan in a larger pan and fill halfway with hot water. Bake for 40 minutes.

It says when served warm the texture has a light silky-smooth feel and is much different when served chilled.

sugartopped Posted 9 Jun 2006 , 6:38pm

thanks, misska!!

I didn't get home until late last night!! so didn't get a chance to post it!

cakedeco Posted 9 Jun 2006 , 6:46pm

Thank You for posting the recipe. I have a child that is on a gluten free diet. Which means no flour. I make about two to five cakes a week and he always tries to eat the parts I cut off. Now I'll have a good recipe for him.

cakedeco Posted 9 Jun 2006 , 6:47pm

Thank You for posting the recipe. I have a child that is on a gluten free diet. Which means no flour. I make about two to five cakes a week and he always tries to eat the parts I cut off. Now I'll have a good recipe for him.

pinkopossum Posted 9 Jun 2006 , 10:45pm

thanks - this sounds divine! can't wait to try it out! icon_biggrin.gif

Misska21 Posted 9 Jun 2006 , 11:14pm

No problem, I saw everyone was anxious for the recipe so I thought I would go ahead and post it!

rlm5150 Posted 11 Jun 2006 , 1:09am

I am eating this cake right now. I am a little concerned about how it turned out though. Is the middle supposed to be really soft and kida wet still?
I've never baked a cake in a water bath before so I don't know if cakes baked like that are always soft. Or did I do something wrong.
It is still very delicious!!!! Tastes like a brownie.

sugartopped Posted 11 Jun 2006 , 1:26am

mine did the same thing....but once I froze it overnight and then added the raspberry icing and chocolate glaze.....it was more like a very thick fudge brownie.

rlm5150 Posted 11 Jun 2006 , 1:58am

Thanks Pinkbunny. That makes me feel better asbout it.

leta Posted 11 Jun 2006 , 3:59am

yes, it is soft and moist cake. Makes you feel naughty eating it. like you're eating it before it's completely baked. For sure it doesn't need much on top if anything.

jenhos Posted 5 Oct 2007 , 6:45pm

Pinkbunny - Do you bake it longer than the 40 minutes? Mine's in the oven right now but I'm nervous about it not being done when the 40 minutes are up. I've read that it seems soupy. Also do you freeze it after you turn it out of the pan or do you freeze while it's still in the pan. Thanks! I'll let you know how it turns out.

jenhos Posted 5 Oct 2007 , 8:21pm

Ok. so my cake was in the oven for 1 hour and 30 minutes. Everytime I thought I should take it out, the middle was still very loose. I could tell it was not even close to being done in the center. I finally took it out after 1:30 minutes and let it sit on a cooling rack for 20 minutes. It still was loose. I didn't invert it onto a plate b/c I knew there was no way it would hold it's shape. So I covered it with plastic wrap and stuck it in the freezer. I'm afraid I won't be able to invert it after it's been frozen but I figured it would be one big slop if I did invert it before freezing. What is going on here. The recipe looks so good and I just want to make it work but I don't know what I'm doing wrong. I following the recipe to the T. Please help if you've been successful with this cake.

Thanks! Jen

sugartopped Posted 6 Oct 2007 , 2:06am

i haven't made this in awhile, but i do remember that it took much longer to cook then the recipe suggested and it was really soft....kinda like you said. but when the toothpick comes out clean....then i remove, let cool, and cover in saran wrap and place in freezer overnight. it is a really soft....almost like a soft fudge texture....not really a cake texture. it will firm up overnight w/o any problems.

i hope this helps! let me know if you have anymore questions!

beachcakes Posted 18 Oct 2007 , 1:50am

Oh my, this sounds delicious!! icon_smile.gif

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