Easy Truffle Cake – a delicious recipe with semi-sweet chocolate chips, unsalted butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
2
Have a large roasting readily available.
3
Melt chips and butter together; stir until well blended.
4
Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
5
Fold in chocolate mixture until blended. Pour into cake pan.
6
Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
7
Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
8
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 wax paper and enjoy!
1318
kcal
Calories
100
g
Fat
79
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3 cups semi-sweet chocolate chips, 1 cup unsalted butter, 6 large eggs, at room temperature.
Yes, Easy Truffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
