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Warm flourless chocolate cake with caramel sauce recipe

Warm flourless chocolate cake with caramel sauce recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Flourless chocolate cake

A rich, flourless cake with a smooth caramel sauce that's simple to make. It's loved by all who try it!

126 people made this

IngredientsMakes: 1 cake

  • For the chocolate cake
  • 225g butter, cubed
  • 225g dark chocolate, chopped
  • 250g caster sugar
  • 85g cocoa powder
  • 6 eggs
  • For the caramel sauce
  • 300g caster sugar
  • 4 tablespoons water
  • 1 1/2 teaspoons fresh lemon juice
  • 250ml double cream
  • 2 tablespoons unsalted butter

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat the oven to 180 C / Gas 4. Butter the bottom of a 26cm cake tin (or springform tin), and line with greaseproof paper.
  2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 250g sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared tin.
  3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the centre that will jiggle when the tin is gently shaken. Cool cake in the tin on a cooling rack. Run a knife around the sides of the tin to loosen the cake, then turn out onto a serving plate. Remove the greaseproof paper.
  4. To make the caramel sauce: In a heavy saucepan, stir together 300g of caster sugar, water and lemon juice. Bring to the boil over medium heat, and cook without stirring until the sauce is a deep amber colour. For an accurate colour check, dip a metal spoon into the syrup and lift it out of the pan to check the colour. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
  5. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

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Reviews & ratingsAverage global rating:(159)

Reviews in English (128)

by The (Almost) Amazing Mammarino

I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old Berghoff restaurant in Chicago. I've found it! This is rich, dense and fudgy. It has a nice, dark flavor. I have never cared for dark chocolate, but I loved this cake. I agree with previous reviewers; be careful not to overbake! I used a 9" springform pan and set my timer for 35 minutes. After I first checked it, the toothpick was very wet. I checked it again every minute or two. It only took five more minutes for the toothpick to emerge dry!I garnished the cake with a sprinkling of powdered sugar and a few strawberry fans. I served it with whipped cream (non-dairy whipped topping just wouldn't cut it!) and vanilla bean ice cream.I also made the caramel sauce. It wasn't bad, but it was rather thin. I wasn't crazy about the taste, but then again, caramel is my favorite thing in the world and I am very particular about it! I do agree that it may have tasted a little better without the lemon juice. All that being said, though, I feel that ANY kind of caramel sauce was unnecessary. In my opinion, the sweetness of the caramel sauce competed too much with the rich cake. Whipped cream and/or a raspberry puree would be more complimentary.Great recipe!-22 May 2008

by Kell

This was selected as a gluten free recipe for an office potluck -- I followed the recipe exactly for the cake using nestles semi sweet baking chocolate, unsalted butter, medium eggs (not extra large) and plain old sugar in a regular old cake pan with parchment on the bottom. The top rose and cracked, looked like a brownie. The edge was a little crumbly but no problem getting it out of the pan, a little low in the middle. I used dark chocolate truffles that were too soft at room temperature to serve and melted them with a few milk chocolate dove candies to harden them a little. A very dark chocolate drizzle to decorate it. Rave reviews, no leftovers. Very rich, very dense, very satisfying for the chocoholics -- it will reappear at the office christmas party -- maybe with some peppermint or coffee added ... Yum!-14 Nov 2006

by JSMD

This is a wonderful recipe. The only changes I made were to put it in a 9" springform pan because that is what I had and to bake it 40 minutes instead of 45 minutes but that could just be my oven. It is very moist and rich tasting and doesn't even need the sauce or whipped cream if you choose not to use it. If you find that it is in any way dry, then you are either overbeating the mixture or baking it too long. I believe that using a whisk to incorporate the ingredients makes for less chance of overbeating the cake.-21 Apr 2008


Warm Flourless Chocolate Cake with Caramel Sauce

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter.


Flourless Chocolate Cake With Espresso Chocolate Caramel Sauce Recipe

I don't know when I first came across flourless chocolate cake but I know for certain that I saw it most regularly when I lived in France during culinary sch.

I don't know when I first came across flourless chocolate cake but I know for certain that I saw it most regularly when I lived in France during culinary school. On menus as moelleux au chocolat or molten chocolate cake, the most common versions I'd find were reminiscent of the style that chef Jean-Georges Vongerichten claimed he invented in New York in the late 1980s (even if famed pastry chef Jaques Torres disputes that!) in that they were dense, melty chocolate.

Origin Of Flourless Chocolate Cake

So, pop culture would have you believe that the French are to credit with the creation of this cake. But, as with so much culinary history, the Italians also claim a stake. According to Florence Fabricant you can find a version of flourless chocolate cake (known as la tenerina) in the Northern Italy's town of Ferrara in Emilia Romagna. While on my travels to Italy's Amalfi Coast, I've come across a similar recipe known as the Torta Caprese (though it's commonly made with almonds or almond flour).

Variations On Flourless Chocolate Cake

Regardless of its origin, as a major chocolate lover, I'm a huge fan of the concept of a decadent chocolate cake. And this cake works as a great base for when you want to channel some culinary travels right in your own kitchen.

When I want more classic French flavors, I nix the chocolate and coffee from the caramel and let the caramel cook until it is almost burnt then serve it with a large dollop of tangy creme fraiche. For a more Italian take, I make it as is since the final recipe tastes almost like a cake version of a bicerin. And, for a more Mexican version, I add in a a pinch of ground cinnamon and some orange zest to the batter then a cinnamon stick and some orange peel to the final caramel sauce for flavors reminiscent of cafe de olla.

See The Recipe Made Step By Step

Heads up that Aida made this recipe on her IGTV so head there to check it out !

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @ saltandwind and #swsociety on social!


1. Preheat oven to 350 degrees F.

2. Line a 9 inch spring form pan with parchment paper.

3. Melt chocolate and butter in a double boiler. Stir until smooth. Cool slightly.

4. Sift together flour and cocoa. Stir in hazelnuts.

5. Whisk together vanilla and egg yolks with all but 2 tablespoons of sugar until smooth and pale. Slowly whisk melted chocolate into yolk mixture until smooth. Fold flour mixture into yolk mixture.

6. Beat egg whites until peaks hold. Continue beating whites and slowly add 2 tbsp. sugar and pinch of salt. Fold whites gently but thoroughly into chocolate and yolk mixture.

7. Pour batter into prepared pan. Bake in middle rack of oven for 40 to 45 minutes or until firm but still spongy in the middle.

8. Remove cake from oven and cool completely on wire rack. Cake will fall. Run a knife along the sides of the pan to release cake from edges before removing cake from spring form pan.

Caramel Sauce

1. Heat sugar in a heavy bottom pot until caramel colour. Remove from heat immediately and add 1/2 cup cream.

2. Let stand 2 to 3 minutes. When bubbles subside, add brandy and stir until combined. Cool.

3. Whip 1½ cups cream until stiff peaks hold.

4. To serve, slice cake and top with a dollop of whipped cream. Drizzle with caramel sauce.


Flourless Chocolate Cake with Caramel Sauce & Pecans

And that is why I made what can be seen as a much less complicated version of what is definitely the most popular recipe on my site, my vegan german chocolate cake. That being said, it… isn’t vegan.

But it’s gluten-free! And for the hardcore vegans out there, easy swaps with vegan condensed milk, vegan caramels, and egg substitutes could make this work (but be wary, I haven’t tested it yet!).

Whether you’re ready to invest a ton of time into a layered cake masterpiece or just trying to get your chocolate/pecan quick fix, I’ve got you covered. See ya next time xx


Passover Flourless Chocolate Cake

Cake
Preheat the oven to 350 degrees. Grease a 10-inch round springform pan, and line the bottom with parchment or wax paper. Place the chocolate and margarine in a metal bowl, and place over a pan of simmering water. When it's melted, stir in the liqueur. Set aside in a warm place.

Beat the 6 egg yolks together with 1/2 cup of the sugar in a bowl, until the mixture turns lemon-yellow. In another bowl beat the 7 egg whites together when soft peaks form, add another 1/2 cup sugar, and beat until medium peaks form.

Fold the egg-yolk mixture into the chocolate then fold in the meringue, a third at a time. Pour batter into prepared pan and bake for 20 minutes. Reduce the oven temperature to 300 degrees and bake for another 20 minutes. Reduce the oven temperature to 250 degrees and bake for a further 50 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan, and then remove.

Garnish
Clean and cut berries to desired size. Toss in a bowl with the sugar and liqueur, and allow to sit for 10 minutes.

To serve
Slice the cake into 8 pieces. Spoon berry mixture gently over each slice.


Warm flourless chocolate cake with caramel sauce recipe - Recipes

14 comments:

Oh, my, does that look wonderful. Happy Birthday to your sister :)

The cake looks delicious! I have been looking for a flourless chocolate cake and this is perfect. Thanks, Sue!

Ooh, that sounds yummy, Sue! I know your sister enjoyed it. Please extend Happy Birthday wishes to her from me. :-)

Thanks so much for your prayers and well wishes when Mr. Magpie was going through his surgery and recup. I'm happy to report he's on the mend and that I am free of nursing duties. I hope to be blogging again in a week or so after I am free of my maid duties. I started thinking with all of the stuff I carted in here that I was going to have to call 1-800-Junk! LOL!

This looks so good, Sue. Christine

This looks delicious! This is low calorie/fat/sugar/salt, right? :o) Looks like a little piece of heaven. La

Wow. this looks delicious. I love anything with warm caramel sauce. yum..thanks for this great recipe.

Amazing. salted caramel sounds yummy! I think this will be my Sunday dessert!

Thanks for sharing. Happy weekend.

Your Salted Caramel sauce looks amazing.
Thank you for sharing.

After seeing photos of the party food and this post on the dessert, I'm sold. next year I'm flying you out for my birthday! What a blessed sister you have!
Dee dee

Sue, OMG! And I can eat this! Well, not very much of it. but there's not flour in here. OK, I'm excited, excited. I'm going to have to find someone to invite over to dinner. This looks totally and absolutely amazing. Good thing I don't live closer. I would have snuck into the kitchen and you would have returned to see a great big piece missing from the cake!

Sounds delish and look delish too!

A flourless chocolate cake. very interesting, and the caramel sauce sounds and looks fantastic!

Yummy. The older I get the more I want sweets. LOVE your new candy corn background!
Have a fun October day!
HUGS!! Patty


Triple Chocolate Flourless Brownies with Salted Caramel

Rich, fudgy, triple chocolate flourless brownies made with dark chocolate and filled with milk chocolate chips and semi-sweet chocolate chunks. For an extra layer of indulgence, this gluten free dessert is covered in a homemade salted caramel sauce and sprinkled with flaky sea salt!

Well, isn’t this ironic? A flourless brownie recipe here on Flour Covered Apron. I know, I know. IT DOESN’T MAKE ANY SENSE. But bear with me here, because these are some of the richest, fudgiest brownies you’ll ever have and I just have to tell you about them!

Actually, it just so happens that my February recipes are turning into a little mini-series on gluten free baking. I didn’t exactly plan for it, but there are some people in my life that I love who are on gluten free diets for a variety of reasons and I love to bake for them too!

This particular triple chocolate flourless brownie recipe came about while I was baking for a recent family get-together. Halfway through putting together one of my usual peanut-buttery (and floury) desserts, I realized that not only would we have a nut-free family member in attendance, but that there would also be a gluten free guest!

It was really important to me to make something that we could all enjoy together, so I had to think fast. I ended up deciding to make these triple chocolate flourless brownies with a salted caramel sauce on top to make them extra indulgent. ‘Cause that’s just how I roll.

The flourless brownies are adapted from Running with Spoons’ flourless double chocolate brownie recipe. Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half-used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

After the brownies are baked, my favorite homemade caramel sauce gets poured right on top of the brownies, and then they’re given a generous sprinkling of flaky sea salt. Because what would caramel be without sea salt?? Match made in heaven.

In the end, I’m pretty sure everyone at our get-together actually enjoyed these flourless brownies better than the other dessert I had made, so it turned out to be an absolute win-win! Stay tuned for my latest layer cake recipe (made with gluten free flour) next week! And in the meantime, if you make these triple chocolate flourless brownies, don’t forget to take a pic and tag @flourcoveredapron on Instagram!

Please note that this page contains affiliate links. As an Amazon Associate I earn from qualifying purchases made through these links, at no extra cost to you. I only recommend tools and brands I know, use, and trust. Thank you for helping to support my blog!


As light as a soufflé, yet luxurious and intensely chocolaty

The cake turns out unbelievably light (almost like a soufflé) it has a luxurious texture and a rich chocolate flavor that’s hard to resist. And for the best results, I recommend you buy a very good quality chocolate. It’ll make all the difference. (See my suggestions in the ingredient part of the recipe.)

Didi and I have no doubt this recipe will become a standby in your repertoire. May you have as much fun as we did making it and watching your loved ones devour every last crumb of the marvelous cake.


I Love this Milk Way Cake!

This epic Milky Way cake is decadent but surprisingly light. The flourless chocolate cake is moist and spongy. The ganache is rich and intensely chocolaty. But with only a thin coating, it doesn’t overpower the light, fluffy whipped cream that is studded with chunks of Milky Ways to give just enough chewy texture to contrast the cloudlike consistency of the rest of the dessert. And of course, a drizzle of caramel inside and outside puts it over the top.

Whether you are looking for leftover candy recipes, or want to treat the family for a holiday or birthday, this Flourless Chocolate Cake Roll recipe is sure to bring a smile to anyone’s face.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!