Flourless Chocolate Truffle Cake Flourless Chocolate Truffle Cake

Flourless Chocolate Truffle Cake | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Yvonne Duivenvoorden

Make this versatile cake with butter for a kosher Passover dairy dessert or with pareve (nondairy) margarine so you can indulge after a Passover Seder. Choose bittersweet chocolate that is kosher for Passover and nondairy. And if you don't celebrate Passover, this is a fantastic fudgy dessert for any occasion.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Chocolate Espresso Glaze :


In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.

In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.

Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.

Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.

Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 122 mg
  • Sugars 26 g
  • Protein 4 g
  • Calories 343.0
  • Total fat 24 g
  • Potassium 203 mg
  • Cholesterol 63 mg
  • Saturated fat 7 g
  • Total carbohydrate 30 g


  • Iron 14.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 24.0
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Baking & Desserts

Flourless Chocolate Truffle Cake