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three slices of a decadent moist chocolate truffle cake
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4.67 from 6 votes

Four Ingredient Steamed Chocolate Truffle Cake

This rich, decadent dessert is like eating slices of the best chocolate tart filling you've ever made. It only uses four ingredients and it's ridiculously easy.
Prep Time10 minutes
Cook Time1 hour
chilling time6 hours
Total Time7 hours 10 minutes
Course: Dessert
Cuisine: Australian, French
Keyword: chocolate truffle cake, four ingredient chocolate truffle cake, steamed chocolate truffle cake
Servings: 10
Calories: 376kcal

Ingredients

  • 14 oz dark chocolate 400g chopped; use the best quality you can get your hands on. 65-75% cocoa solids is ideal. Remember lower cocoa solids = sweeter cake
  • 1 1/4 cups pouring cream
  • 1/4 cup clear honey
  • 4 eggs large, whisked and strained to remove any large bits of white

Instructions

  • Preheat oven to 250°F/120°C, combination steam setting. If you have variable steam settings, select 80%. If not, don’t worry! Just set to combi steam at the correct temperature and your oven will take care of the humidity for you. Line a 10x5"/25x12cm loaf pan with parchment paper and set aside.
  • Put the chocolate, cream and honey in a saucepan over low heat and let it melt, stirring occasionally. It’s done as soon as everything is smooth and glossy – don’t let it get too hot, or you’ll scramble the eggs in the next step.
  • When the chocolate mixture is ready, stir in the whisked and strained eggs until everything is well combined.
  • Pour the batter into the lined pan and bake until the cake is set with a slight wobble in the center, about 1 hour. Remove from oven and let it cool to room temperature, then refrigerate overnight before slicing into thin pieces with a hot knife to serve.

Notes

  1. Inspired by this recipe from Wholefood Simply, which is absolutely brilliant if you’re looking for a dairy free, refined sugar free version of what’s below.
  2. As I mentioned above, you need to use the best chocolate you can in this recipe, and I’d add that the same is true for the honey. There are so few ingredients that there’s nothing to hide behind in terms of flavour. If it doesn’t taste good before you mix it into the batter, your finished cake isn’t going to be amazing either.
  3. If you really want to live dangerously, and increase the ingredients list to (gasp) five, a little orange zest or some vanilla bean paste would be lovely additions. I like to bake it unadulterated, but serving with a dollop of crème fraiche is welcome. When serving, I slice and plate the cake cold, but leave it for around 15 minutes before serving, so it’s still cool but warmer than fridge temperature.
  4. This cake will keep, covered, in the fridge for up to 5 days. If you’re not going to eat it in that time, wrap individual slices and freeze for up to 2 months.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 43mg | Potassium: 341mg | Fiber: 4g | Sugar: 17g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg