Decadent Flourless Chocolate Cake with Homemade Caramel Sauce
Indulge in the rich and luxurious flavors of this flourless chocolate cake drizzled with a luscious homemade caramel sauce. This elegant dessert is perfect for special occasions or for those who appreciate the finer things in life.
Ingredients
Cake Ingredients | |
|---|---|
| 1 | cup butter, cut into pieces |
| 8 | ounces semi-sweet chocolate chips (about 1 ½ cups) |
| 1 | cup sugar |
| 1 | cup unsweetened cocoa powder |
| 6 | large eggs |
Caramel Sauce Ingredients | |
| 1 | cup sugar |
| 1 | teaspoon water |
| 1 | teaspoons fresh lemon juice |
| 1 | cup whipping cream |
| 2 | tablespoons unsalted butter |
Instructions
Preparing the Cake | |
|---|---|
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | Butter a 10-inch springform pan. |
| 3. | Line the bottom of the pan with wax paper. |
| 4. | In a heavy large saucepan, stir together the butter and chocolate over low heat until melted. |
| 5. | In a large bowl, mix together the sugar and cocoa. |
| 6. | Add the eggs and whisk until well blended. |
| 7. | Gradually whisk in the melted chocolate-butter mixture. |
| 8. | Pour the batter into the prepared pan. |
| 9. | Bake until a tester inserted into the center comes out clean, about 45 minutes. |
| 10. | Allow the cake to cool completely in the pan on a rack. |
| 11. | Release the cake from the pan. |
Making the Caramel Sauce | |
| 1. | For the Caramel Sauce, in a heavy medium saucepan, stir together the sugar, water, and lemon juice over low heat until the sugar dissolves. |
| 2. | Increase the heat and boil the mixture without stirring until it turns into a deep amber color, about 7 minutes. |
| 3. | Remove the saucepan from the heat. |
| 4. | Add the whipping cream to the caramel. |
| 5. | Return the saucepan to low heat and stir until the mixture is smooth. |
| 6. | Add the unsalted butter and whisk until smooth. |
Serving the Cake | |
| 1. | Cut the cake into wedges. |
| 2. | If desired, arrange the cake wedges on a baking sheet and rewarm in a 350°F (175°C) oven for 10 minutes. |
| 3. | Rewarm the caramel sauce over medium-low heat, stirring often. |
| 4. | Place a warm cake wedge on a plate and drizzle with the caramel sauce. |
| 5. | Serve the cake with a scoop of vanilla ice cream for a delightful combination. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 650.7 kcal |
| Protein | 7.1 g |
| Fat | 40.5 g |
| Carbohydrates | 74.9 g |
| Fiber | 4.2 g |
| Sugar | 67.8 g |
Published on Jul 29, 2024 by Luminița