I’ve been an avid Women’s Day reader for a while now- I got this recipe from the April, 2005 edition! It’s a keeper- just 3 ingredients and it’s so delicious.It’s dense and rich though, so I like to serve it in small portions along with fruit like raspberries.

I give a couple options for how to make this cake- depending on how you want to serve it. Originally, the recipe suggests you make the full portion and serve it as wedges, almost like a pie, as it serves 18. So if you’re bringing it to a family gathering, that would be a good option. However, if you’re making it for a smaller crowd, I suggest halving it and changing up the serving suggestion. I loved how the stacked circles looked! I halved it for the photos- we had scraps that we used to top ice cream. Yum.

Flourless Chocolate Fudge Truffle Cake with Raspberries

{Full Version- serves 20-22}
  • 3 cup(s) (18 oz) semisweet chocolate chips
  • 2 stick(s) (1 cup) butter
  • 6 large eggs, at room temperature
Heat oven to 425 degrees. Coat an 8 x 3-in. cake pan with nonstick spray. Line bottom with parchment paper; spray paper. Have a larger roasting pan ready.
Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled in size.
Melt chips and butter together on stove over medium-low heat; stir until well blended.
Whisk chocolate mixture into eggs until blended. Pour into cake pan.
Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)
Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.
If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners’ sugar.
Also, I never invert mine. I think the top looks just fine, whereas the bottom is quite moist.

{Halved Version- serves 10-12}
  • 1 1/2 cups semisweet chocolate chips
  • 1 stick (1/2 cup) butter
  • 3 large eggs, at room temperature
Follow directions as with the full recipe, however you’ll need to decrease the baking time to only 25 minutes.
This halved version is short, so I recommend using biscuit cutters {I love my Ateco cutters!} to cut it into shapes. I did a stack of 4 circles in the photo, but unless you have a mega sweet tooth, 1 circle, topped with a dollop of Cool Whip + berries would be a good serving.

Store any leftovers in the fridge.

Melt the chocolate and butter.

Whisk the eggs using a hand mixer or Kitchenaid. It takes 7 minutes to get them good and frothy, so I start this prior to starting the chocolate melting.

You bake the cake in a cake pan, floating in a roasting pan of boiling water. It sounds weird, but trust me when I say it’s critical to achieve the smooth, truffle-like consistency of the cake!

CHEVRON PATTERN ON A CAKE: I sifted powdered sugar on the cake in a chevron pattern- it was super easy! First you’ll need to print off a Chevron Pattern that seems to fit the size of your cake. I could have done a smaller pattern, however it’s difficult to get nice crisp edges when the pattern is too small. After you print off your pattern, cut spaces between the pattern, leaving one edge in tact. After you’ve cut all the white space out, tape the other edge together with one long strand of tape on the front and back. This will give you 2 solid edges to hold on to. Lay it over the cake and sift powdered sugar on top, being mindful to stay as still as possible! {We did this with 2 people- one held the Chevron pattern, the other sifted.} After you’re pleased with the amount of sugar on top, carefully lift the Chevron pattern up and away from the cake. VOILA! {This is especially useful if you’re trying to hide a large blemish in the cake like I was!}