Flourless Chocolate Cake with Homemade Caramel Sauce
This Flourless Chocolate Cake is rich, fudgy, and perfect for chocolate lovers. It's gluten-free and pairs beautifully with homemade caramel sauce.
Servings: 8 servings
Equipment
- 8-inch round cake pan
- Saucepan
- Mixing Bowl
Ingredients
Ingredients for Cake
- ½ cup Water
- 2 tablespoons Strong Coffee
- ¼ teaspoon Salt
- ¾ cup Granulated Sugar
- 2 ¼ cups Semi-Sweet Chocolate Chips
- 1 cup Unsalted Butter Cut into pieces
- 6 large Eggs
- Powdered Sugar for Garnish Optional
Ingredients for Caramel Sauce
- 1 cup Granulated Sugar
- ¼ cup Water
- ½ cup Heavy Cream
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
- Step 3: In a small saucepan, combine ½ cup of water, 2 tablespoons of strong coffee, and ¾ cup of granulated sugar. Heat over medium heat until the sugar dissolves.
- Step 4: Remove from heat and add 2 ¼ cups of semi-sweet chocolate chips and 1 cup of unsalted butter. Let sit for a minute, then whisk until smooth.
- Step 5: Let the mixture cool slightly, then whisk in 6 eggs one at a time, followed by ¼ teaspoon of salt.
- Step 6: Pour the batter into the prepared cake pan and smooth the top.
- Step 7: Bake for about 25 minutes, or until the center is set but slightly soft.
- Step 8: Allow the cake to cool in the pan for 10 minutes, then invert onto a plate to cool completely.
- Step 9: For the caramel sauce, combine 1 cup of granulated sugar and ¼ cup of water in a saucepan. Stir until dissolved, then boil until amber in color.
- Step 10: Remove from heat and whisk in ½ cup of heavy cream until smooth. Let cool slightly before drizzling over the cake.
Notes
Use high-quality chocolate for the best flavor. Allow the cake to cool completely for better texture.