Flourless Chocolate Caramel Cake

Imagine the most intense chocolate flavor you possibly can and that is what flourless chocolate cake is made of. It’s a collision of fudge and the soft middle section of brownies. A less sweeter version of the two.

The batter is similar to that of brownie batter minus the flour being made mainly of eggs, butter, cocoa and chocolate with a smaller amount of sugar compared to most brownie recipes.

The rich, bittersweet flavor of the chocolate really shines through so it’s important to use the best quality chocolate and cocoa powder you can afford or find. {I used Guittard chocolate chips and Ghiardelli cocoa powder.}

Not only is the cake covered in a thick layer of chocolate ganache but a layer of sticky-sweet caramel over top of that. Silly me. I had the idea to cut through the chocolate with a little caramel. If chocolate loves anything it’s caramel. And peanut butter but that is an entirely different story.

This is a cake made to appease the strongest chocolate craving.

If you’re a chocoholic or know a chocoholic. . . Put it to the test.

Flourless Chocolate Caramel Cake

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 1 (8-inch) cake

Flourless Chocolate Caramel Cake

Intense chocolate cake covered in ganache and caramel!

Ingredients:

1 cup semisweet or bittersweet chocolate chips (like Guittard)
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional (1 teaspoon will enhance the chocolate flavor and 2 teaspoons will give you a mocha flavor)
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder (like Ghiardelli)
Ganache:
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Caramel:
1/3 cup packed brown sugar
3 tablespoons butter
1 tablespoon milk
fresh whipped cream, for serving, optional

Instructions:

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan then line the bottom with a round of parchment, grease that too.
  2. In a microwave-safe bowl melt the chocolate and butter together until the butter is completely melted and the chips are partially melted. Stir until the chips are completely melted and smooth (reheat briefly if needed).
  3. Stir in the sugar, salt, espresso powder and vanilla. Add the eggs and beat briefly until smooth. Add the cocoa powder and mix just until combined.
  4. Spoon the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust and a thermometer in the center should read at least 200°F.
  5. Cool in pan 5 minutes then loosen the sides with a thin knife or spreader. Turn it out onto a serving plate and allow to cool completely.
  6. To make the ganache add the chocolate to a small heat-proof bowl. Heat the cream until it just starts to simmer. Pour over the chocolate and allow to sit 3 minutes. Stir until smooth and chocolate is completely melted. Spoon over the cake and allow to set.
  7. Make the caramel by heating the brown sugar, butter and milk in a small saucepan over medium heat. Stir often and as soon as it begins to boil remove from heat. Allow to cool down, while still lukewarm spoon over top and use the back of a spoon or a spreader to evenly coat the top of the cake. Some of the ganache will melt and mix into it - that's fine.
  8. Serve at room temperature or chilled with fresh whipped cream.

Notes:

Adapted from King Arthur Flour

http://www.cinnamonspiceandeverythingnice.com/flourless-chocolate-ganache-cake/

Comments

  1. says

    I’m a major chocoholic! This is on my ‘must make’ list!

    Moon, we have no sunpuddles here so wish we could cuddle with you to stay warm! Purrs, Angel & Isabella
    BeadedTail recently posted..InspirationMy Profile

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