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Flourless Dark Chocolate Truffle Cake

This Flourless Dark Chocolate Truffle Cake is intensely rich, dense, and fudgy, with a deep bittersweet chocolate flavor and a velvety, almost truffle-like texture. Made with dark chocolate, nutty browned butter, olive oil, and Greek yogurt, this decadent flourless chocolate dessert is finished with a simple cocoa-powdered sugar dusting and optional flaky sea salt.
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Course: Dessert
Cuisine: American
Keyword: flourless chocolate cake, flourless truffle cake, fudgy chocolate cake, rich and fudgy flourless cake, rich chocolate cake, thick and rich chocolate cake, truffle cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10 slices

Ingredients 

For the Cake

  • 6 ounces dark chocolate 72% cacao, finely chopped
  • 4 tablespoons unsalted butter melted, browned
  • 2 tablespoons extra-virgin olive oil
  • ½ cup granulated sugar
  • ¼ cup pure maple syrup
  • ¼ cup plain Greek yogurt
  • 3 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon espresso powder
  • ⅓ cup unsweetened cocoa powder Dutch-process cocoa powder
  • ½ teaspoon kosher salt

For the Topping

  • ½ tablespoon unsweetened cocoa powder Dutch-process cocoa powder
  • ½ tablespoon powdered sugar
  • Flaky sea salt optional

Instructions

  • Preheat the oven to 325°F. Grease an 8-inch springform pan and line the bottom with parchment paper.
  • Add the butter to a medium saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, and develops golden-brown milk solids with a nutty aroma. Remove from the heat.
  • Immediately add the chopped dark chocolate, olive oil, cocoa powder, and espresso powder to the warm browned butter. Let sit for 1–2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth and glossy.
  • Add the sugar and flavorings. Whisk in the granulated sugar, maple syrup, vanilla bean paste, and kosher salt until well combined.
  • In a separate bowl, whisk together the eggs, egg yolk, and Greek yogurt until smooth.
  • Slowly whisk about ¼ cup of the warm chocolate mixture into the egg mixture to temper, adding it a little at a time while whisking constantly.
  • Then slowly whisk the tempered egg mixture back into the remaining chocolate mixture. Continue whisking until the batter is completely smooth.
  • Pour the batter into the prepared springform pan and smooth the top. Bake for 20–24 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. (Internal temperature should be 160°F; additional baking may be needed.)
  • Allow the cake to cool completely in the pan before releasing the springform. The center will continue to set as the cake cools.
  • Whisk together the cocoa powder and powdered sugar. Dust lightly over the cooled cake just before serving. Add a small pinch of flaky sea salt, if desired.
  • For the richest, fudgiest texture, let the cake come to room temperature before serving. Serve with vanilla ice cream, lightly sweetened whipped cream, or fresh berries if desired.

Notes

  • This is an intentionally thin, dense, dark chocolate cake, not a tall or fluffy cake.
  • Using 72% dark chocolate creates a noticeably bittersweet flavor. Choose 60–65% chocolate if you prefer a sweeter dessert; however this variation has not been tested.
  • Be careful not to overbrown, or burn, the butter. Burnt milk solids can add unwanted bitterness.
  • Cool completely before slicing to help the cake hold its shape.
  • Store leftovers covered in the refrigerator for up to 3–4 days.