Flourless Chocolate Salted Caramel Cake

Chocolate and Caramel – How can you go wrong?

This flourless chocolate cake has eight simple ingredients and is packed with amazing flavor.

Love chocolate? Well, this is to die for — a simple “salted caramel” twist on a family favorite will that wow your guests. Make it without the caramel layer for a simply decadent chocolate dessert. With or without the caramel, this is chocolate dessert perfection.

Enjoy and pass it on!

Flourless Chocolate Salted Caramel Cake



Ingredients:
4 ounces bittersweet chocolate
1 stick of unsalted butter
3/4 cup of sugar
3 large eggs
1/2 cup unsweetened cocoa powder
a pinch of course sea salt
1, 16 ounce bag of caramel candies
2/3 cup sweetened condensed milk

Directions:

Preheat your oven to 350 degrees F.
Butter (a lot) and line an 8 inch round baking pan with parchment paper.

Chop the chocolate into small pieces and melt in a glass or metal bowl set over a pot of lightly simmering water.

Cut the butter into pats and add to the melting chocolate.

Melt the chocolate and butter together until smooth.

Remove the bowl from the heat and whisk in the sugar until smooth.

Once the chocolate mixture begins to cool, slowly whisk in the eggs until smooth.

Be sure to allow the chocolate to cool to the touch before adding the eggs. If you rush this step, you will end up with scrambles eggs in your chocolate.

Sift in the cocoa powder and whisk again until smooth.

In a separate pot, melt the caramels and the sweetened condensed milk on low heat until smooth.

Pour 1/2 of the chocolate batter into the bottom of a parchment lined and buttered 9 inch round baking pan. (Yum!)

Bake at 350 degrees F for 5 minutes until it just begins to set.

Remove from the oven and pour 3/4 of the caramel sauce over the partially baked cake.

Sprinkle caramel layer with a pinch or two of coarse sea salt.

Then, pour the remaining chocolate batter over the caramel sauce, spread evenly with a spatula.

Return the layered cake to the over for 20 additional minutes. Remove and allow to cool.

Place a round plate or serving platter over the top of the cake and invert the cake onto the platter.
Dust with cocoa powder and slice into wedges to serve.

If you want to leave out the layer of caramel, pour the entire bowl of batter into your prepared and lined baking pan and bake for 25 minutes.

This is nicely paired with our homemade vanilla ice cream, which we made with the left over sweetened condensed milk.

Chocoholics rejoice! So good! Enjoy.

Beth

 

Print

Flourless Chocolate Salted Caramel Cake

Yield: 8 servings

Prep Time: 20

Cook Time: 25

Total Time: 45

A simple twist on the traditional Flourless Chocolate Cake. With or without the carmel layer, this cake rocks.

Ingredients:

4 ounces bittersweet chocolate
1 stick of unsalted butter
3/4 cup of sugar
3 large eggs
1/2 cup unsweetened cocoa powder
a pinch or two of coarse sea salt
1, 16 ounce bag of caramel candies
2/3 cup sweetened condensed milk

Directions:

Preheat your oven to 350 degrees F.

Butter and line an 8 inch round baking pan with parchment paper.

Chop the chocolate into small pieces and melt in a glass or metal bowl set over a pot of lightly simmering water.

Cut the butter into pats and add to the melting chocolate. Melt the chocolate and butter together until smooth.

Remove the bowl from the heat and whisk in the sugar until smooth.

Once the chocolate mixture begins to cool, slowly whisk in the eggs until smooth. Be sure to allow the chocolate to cool to the touch before adding the eggs. If you rush this step, you will end up with scrambles eggs in your chocolate.

Sift in the cocoa powder and whisk again until smooth.

In a separate pot, melt the caramels and the sweetened condensed milk on low heat until smooth.

Pour 1/2 of the chocolate batter into the bottom of a parchment lined and buttered 9 inch round baking pan. Bake at 350 degrees F for 5 minutes until it just begins to set.

Remove from the oven and pour 3/4 of the caramel sauce over the partially baked cake. Sprinkle caramel layer with a pinch or two of coarse sea salt.

Then, pour the remaining chocolate batter over the caramel sauce, spread evenly with a spatula.

Return the layered cake to the over for 20 additional minutes. Remove and allow to cool.

Place a round plate or serving platter over the top of the cake and invert the cake onto the platter. Dust with cocoa powder and slice into wedges to serve.

If you want to leave out the layer of caramel, pour the entire bowl of batter into your baking pan and bake for 25 minutes.

This is nicely paired with our homemade vanilla ice cream, which we made with the left over sweetened condensed milk.

Chocoholics rejoice! So good! Enjoy.

 

 

 

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

  Pin It

Leave a Comment