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Warm Flourless Chocolate Cake with Caramel Sauce
Warm Flourless Chocolate Cake with Caramel Sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Decadent bittersweet chocolate cake topped with luscious caramel sauce, a crowd favorite that's easy to whip up.
Ingredients:
  • 1 cup butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 1.25 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 6 eggs
  • 1.5 cups white sugar
  • 0.25 cup water
  • 1.5 teaspoons fresh lemon juice
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch springform pan with butter and line it with parchment paper.
  • In a large saucepan over gentle heat, melt the butter. Add the chocolate and stir until nearly melted. Remove from heat and continue stirring until smooth. In a separate large bowl, mix 1 1/4 cups sugar with cocoa powder. Whisk in the eggs until fully combined, then whisk in the melted chocolate and butter mixture. Pour the batter into the prepared pan.
  • Bake the cake in the preheated oven for approximately 45 minutes until the edges have puffed up nicely, and the surface is firm with a slight jiggle in the center. Let the cake cool in the pan on a wire rack. Loosen the cake by running a knife along the sides, then invert it onto a serving plate and remove the parchment paper.
  • In a sturdy saucepan, combine 1 1/2 cups of sugar, water, and lemon juice. Heat over medium heat until it turns a deep amber color without stirring. Test the color by dipping a metal spoon into the syrup. Remove from heat once it's amber. Slowly add cream, being cautious as it will bubble. If lumps appear, gently dissolve them over low heat. Add 2 tablespoons of butter and stir well.
  • Slice the warm cake into wedges and drizzle with caramel sauce. For a chilled option, refrigerate the cake and sauce, then reheat before serving.

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