Flourless Chocolate Cake with Salty Caramel

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Taken from Lulu the Baker at http://luluthebaker.blogspot.com

Found this delicious recipe for a flourless chocolate cake with salty caramel sauce on Lulu the Baker’s blog. If that image doesn’t make you want to dive in you have a heart of stone.

Just copying the cake part below since I’m trying to save you time by using Spoonable’s salty caramel sauce (I have a heart of gold, I know).

But if you’d like the whole recipe go to Lulu’s site. She has lots of lovely recipes.

 

6 1/2 oz high-quality semi-sweet chocolate (I used Guittard 61% semisweet)
3 1/2 oz high-quality milk chocoate (I used a Godiva milk chocolate bar)
14 Tablespoons salted butter
5 large eggs, at room temperature
1 cup sugar
butter and cocoa powder for the panTo make the cake, butter the bottom and sides of a 9″ springform pan, then dust with cocoa powder. If there’s a chance that water will be able to leak into your pan from the water bath, tightly wrap the entire outside with several layers of foil. Preheat the oven to 350°F. Combine both chocolates and butter in a microwave-safe bowl, and microwave, stirring every 30 seconds, until everything is melted and smooth. In a large bowl, whisk eggs and sugar. Add chocolate mixture, and whisk until smooth. Pour into prepared pan and cover tightly with foil. Place the springform pan in a large roasting pan, and add hot water until it comes halfway up the outside of the springform pan. Bake 1 hour 15 minutes, until it only jiggles slightly when shaken, and when you touch it lightly with your finger, it comes away clean. Remove from roasting pan and uncover. Allow to cool completely before serving. Serve with gelato and salted caramel sauce. Serves 12-16 at least!

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