If you enjoy truffles you’ll definitely enjoy this gluten free chocolate truffle cake. A thick, rich chocolate truffle cake made with plenty of eggs, topped with a chocolate ganache frosting, and garnished with either sweetened whipped cream or fluffy white frosting. I prefer the whipped cream, as the recipe is rich already. Enjoy, whether for a special occasion or just for a special treat.
A gluten free chocolate truffle cake recipe with a chocolate cookie crust, topped with chocolate ganache, garnished with either fluffy white frosting or sweetened whipped cream, and more.
- 10 oz. (by weight) Pamela's Products Simplebites Extreme Chocolate Chip Mini Cookies* (one 7 oz. package, plus 12 additional cookies)
- 6 Tablespoons unsalted butter, melted
- 3 cups Ghirardelli Semi-Sweet Chocolate Chips
- 1 cup unsalted butter at room temperature
- 8 large eggs, chilled
- 1/4 teaspoon fine sea salt
- Fluffy White Frosting or Gluten Free Sweetened Whipped Cream
- 1 cube white chocolate, chilled and shredded or curled
- Make 1 Gluten Free Chocolate Ganache Recipe
- In a food processor, add cookies and melted butter; pulsate until the dough is the texture of wet sand; set aside.
- Preheat the oven to 325°F. Butter the bottom and sides of a 9x9-inch casserole dish; and add parchment paper to the bottom.
- Press the cookie dough into the bottom of the dish, avoiding the sides; set aside.
- In the top of a double boiler or in a glass bowl over low simmering water, melt the semi-sweet chocolate chips and butter, stirring until smooth. Cool for about 5 minutes, or until it no longer burns your finger when hot.
- In the large bowl of your mixer, beat the eggs and salt on medium speed for 5 minutes. Fold one-third of the whipped egg mixture into the melted chocolate until well blended; and repeat 2 more times with the other two-thirds. Pour the batter into the dish, over the cookie crust.
- Place the casserole dish in a larger pan, and fill the large pan halfway up the sides of the casserole dish with hot water (not quite boiled).
- Bake for 35 - 40 minutes. You'll notice that the cake will begin to pull away from the sides of the pan, and the center will no longer be jell-like.
- Remove the pan from the pan filled with water and transfer it to a cooling rack.
- Once cooled, cover with plastic wrap and refrigerate overnight.
- Dip a knife or spatula in hot water and run it along the sides of the dish to loosen the cake. Place upside down onto a serving plate and remove the parchment paper.
- Pour some of the ganache over the top and allow to drip down the sides of the cake, if desired. Chill until firm, about 2 hours.
- Garnish each slice with white frosting or sweetened whipped cream; grate milk, dark or semi-sweet chocolate over the top; or do so to the entire cake and then slice.
*This recipe, as is, is not corn-free due to the xanthan gum contained in the cookies, however, you can always make your own. See the Thin Mint-Style Girl Scout Cookies Recipe.
When frosting with ganache you must work quickly when spreading or you will lose the shine. It is preferred to just pour it on and leave it alone.
Reference for filling: http://allrecipes.com/recipe/ghirardelli-triple-chocolate-truffle-cake/