What’s better than a sugar free chocolate truffle? Putting that truffle into a cake! We guarantee, people will think you spent hours in the kitchen making this sugar free chocolate truffle cake, but in reality, it’s so simple.
- Unsweetened baking cocoa
- 6 ounces baking chocolate (dark for sugar free, milk for no sugar added)
- ½ cup plus 2 tablespoons butter or margarine
- 3 whole eggs
- 3 egg yolks
- 1 ½ cups powdered sugar alternative (scroll to the bottom to see how to quickly make)
- ½ cup all purpose flour
Additional powdered sugar alternative, if desired
- Heat oven to 450 degrees. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
- In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 ½ cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
- Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar alternative. Serve warm.
These chocolate truffle cakes will be a huge hit with your family or your guests. They’ll never know they don't contain chocolate and you can feel good serving them.
Give this chocolate truffle cake recipe a try and let us know how they turned out!
*To make powdered sugar alternative – choose your favorite sugar alternative, such as Splenda, stevia, maltitol, etc. Place desired amount in a blender and cover. Blend for a few seconds until the sugar alternative has become powdered.
These chocolate truffle cakes have been modified from a Betty Crocker recipe.