Flourless Chocolate Cake with Caramel Sauce
Indulge in the ultimate dessert decadence with this *Flourless Chocolate Cake with Caramel Sauce*, a rich and velvety treat that's naturally gluten-free. Crafted with luxurious dark chocolate and real butter, this easy-to-make cake delivers an irresistibly fudgy texture that melts in your mouth with every bite. The star of the show? A luscious, homemade caramel sauce made from brown sugar, heavy cream, and just a touch of sea salt for that perfect balance of sweetness and depth. With minimal prep time and an elegant presentation, this dessert is perfect for special occasions or when you're simply craving something indulgent. Serve with a drizzle of the warm caramel sauce, a sprinkle of sea salt, or fresh berries to elevate this already divine creation.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 240 ml Heavy cream
- 200 grams Light brown sugar
- 60 grams Unsalted butter (for caramel sauce)
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt the dark chocolate and unsalted butter in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually mix in the melted chocolate mixture.
Add the salt and stir until the batter is smooth and glossy.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, remove the sides of the springform pan.
To make the caramel sauce, heat the light brown sugar and heavy cream in a medium saucepan over medium heat, stirring constantly until the sugar is fully dissolved.
Add the unsalted butter (for caramel sauce) and sea salt, and continue to cook, stirring, for 5-7 minutes until the mixture thickens slightly.
Remove the caramel sauce from heat and let it cool slightly before serving. It will thicken as it cools.
Slice the flourless chocolate cake and drizzle each serving with the homemade caramel sauce. Optionally, garnish with a sprinkle of sea salt or fresh berries. Serve and enjoy!
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 50.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
