Mocha Truffle Cake

Name: Mocha Truffle Cake
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp confectioners sugar; 6 larges eggs; 1 Tbsp instant espresso powder; 340 grams semisweet chocolate, chopped; 355 milliliters sugar; 12 Tbsps (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla extract

Mocha Truffle Cake is a gluten free and fodmap friendly dessert. This recipe makes 12 servings with 398 calories, 5g of protein, and 24g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, sugar, instant espresso powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Preheat oven to 350F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Oven

Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds.

Ingredients you will need

Instant Espresso

Chocolate

Sugar

Water

Equipment you will use

Food Processor

Bowl

Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.

Ingredients you will need

Vanilla

Butter

Egg

Pour batter into springform and swirl to evenly spread batter.

Ingredients you will need

Spread

Bake until set in center, 55 to 60 minutes (cake will appear dry on top and slightly cracked around the edges).

Equipment you will use

Oven

Let cool in pan on a wire rack for 20 minutes; cake may sink in center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.

Equipment you will use

Wire Rack