Flourless Chocolate Truffle Cake (Rich, Grain-Free Dessert)

Instructions

• 1.

  Preheat oven to 350 F. Line a 9-inch springform cake pan with a circle of parchment paper.

• 2.

  Using a heavy bottom saucepan, heat whipping cream over medium heat until hot but not bubbling. Add butter and chocolate chips and gently stir until the chocolate has melted. Remove the saucepan from heat and stir in rum/vanilla. Cool to room temperature

• 3.

  In a large bowl, add eggs, sugar and salt and beat with an electric mixer until the eggs become fluffy. Slowly add the chocolate mixture and beat until combined

• 4.

  Pour the batter into the cake pan and place the pan on a baking sheet. Bake for 60 - 65 minutes. The cake may look a bit soft in the middle this is fine, as long as it is not jiggling.

• 5.

  Place the pan on a cooling rack and cool to room temperature. The cake may deflate a bit, this is fine. Cover and chill for 6 hours or overnight

• 6.

  To remove the cake from the pan, using a sharp knife loosen the sides before releasing the clasp. Then remove the ring and place it on a cake platter—dust with cacao and garnish with your favourite toppings.

• 7.

  Baker's note: you can serve the cake just dusted with cacao