Warm Flourless Chocolate Cake with Caramel Sauce Recipe
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Warm Flourless Chocolate Cake with Caramel Sauce

By: GANCHROW  
"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."

Rating: This weblink has been rated 56 times with an average star rating of 4.6 Read Reviews (53)

Rate/Review | 4,334 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment 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 1 1/4 cups 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 pan.
  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 center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
  4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 544 | Total Fat: 34.1g | Cholesterol: 179mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2006 by Kell 
This was selected as a gluten free recipe for an office potluck -- I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by The (Almost) Amazing Mammarino 
I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2006 by Laura 
Dense and rich and SUPER chocolaty -- this is enjoyed by everyone, not just those who are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2008 by JSMD 
This is a wonderful recipe. The only changes I made were to put it in a 9" springform pan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2006 by Betty Crocker 
I made this for a friend on a gluten-free diet, and she described it as "super heavenly." I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by VTHokiePokey 
This was pretty good - my gluten-sensitive family members were so happy to have a tasty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2008 by Ali M. 
EXCELLENT! I did NOT make the carmel sauce. Instead I topped it with a crushed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by grenegirl 
This was wonderful! I think I cooked the cake too long as it was a little brownie-ish, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by Nicole Elhardt 
Amazing! I decorated this with powdered sugar sprinkled through a stencil - it looked really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by JULIEUNC1 
Chocolate heaven! Texture is somewhere between a brownie and fudge. Very dense and rich, but... MORE

 
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