Moist Truffle Cake

This is a chocolate cake that barely qualifies as cake. It’s closer to a baked truffle, dense and fudgy with a center that stays intentionally moist. Only a quarter cup of cake flour goes in, just enough to give it structure. The rest is all chocolate, butter, eggs, and technique.

Semi-sweet chocolate and cocoa powder melt together with unsalted butter, giving you a double hit of chocolate flavor. Dutch-processed cocoa is preferred here because its mellower, less acidic character lets the chocolate richness come through without any sharp edges.

The egg whites, whipped with cream of tartar to soft peaks, are what give this cake its lift. Fold a quarter of the whites into the batter first to lighten it, then gently fold in the rest. This two-stage folding keeps the maximum amount of air in the batter so the cake rises despite having almost no flour.

Bake low and slow, and pull it when a toothpick comes out moist but not wet. Overbaking turns a truffle cake into a brownie. Let it cool a full hour in the springform pan before unmolding.

Chef Tips

• Wrap the outside of the springform pan with foil before baking. The low temperature means a long bake, and even the best springform can leak.
• Separate eggs while cold, but whip the whites at room temperature. Room-temp whites whip to greater volume.
• A dusting of powdered sugar through a fine sieve is all this cake needs. Frosting would mask the texture.
• Freezes beautifully for up to two months. Thaw at room temperature and serve.

Variations

• Add a tablespoon of espresso powder to the melted chocolate for a mocha truffle cake.
• Serve each slice with a spoonful of lightly sweetened whipped cream or creme fraiche.
• Fold in a tablespoon of Grand Marnier or Chambord with the chocolate mixture for a boozy note.