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Warm Flourless Chocolate Cake with Caramel Sauce


"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."
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1 h servings 544 cals
Original recipe yields 12 servings


  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.

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Read all reviews 106
  1. 127 Ratings

Most helpful positive review

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 f...

Most helpful critical review

My husband and I were very disappointed with this recipe. It was very bitter and heavy. The caramel sauce wasn't that wonderful either. There are definitely much better chocolate cake recipes...

Most helpful
Most positive
Least positive

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 f...

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 l...

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 ov...

Dense and rich and SUPER chocolaty -- this is enjoyed by everyone, not just those who are wheat-sensitive. The key to a rich caramel sauce is to let the syrup cook until it is DEEP AMBER and no...

I made this for a friend on a gluten-free diet, and she described it as "super heavenly." I followed this recipe exactly, but all I had was a 9" springform pan and it came out alright. As someo...

EXCELLENT! I did NOT make the carmel sauce. Instead I topped it with a crushed strawberry/Grand Marnier suace and fresh whipped cream. I chose this recipe because my friend has C...

This was pretty good - my gluten-sensitive family members were so happy to have a tasty gluten-free dessert! I strongly recommend a sizeable scoop of vanilla ice cream with your very small slice...

Amazing! I decorated this with powdered sugar sprinkled through a stencil - it looked really pretty and thrilled my chocolate (not caramel) loving husband :) And our gluten-intolerant friend pre...

Chocolate heaven! Texture is somewhere between a brownie and fudge. Very dense and rich, but oh so good. I did not make the caramel sauce, but I think the cake is fine by itself, or even with a ...