Warm Flourless Chocolate Cake with Caramel Sauce
Ingredients
- 1 cup unsalted butter, cubed
- 8 ounces semisweet chocolate, chopped
- 2 3/4 cups white sugar, divided
- 1 cup unsweetened cocoa powder
- 6 eggs
- ¼ cup water
- 1 ½ teaspoons fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons unsalted butter
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10-inch springform pan; line with parchment paper.
- Melt 1 cup butter in a large saucepan over low heat. Stir in chocolate until almost melted. Off heat, stir until melted and smooth. Combine 1 1/4 cups sugar and cocoa powder in a large bowl. Whisk in eggs until well blended; whisk in chocolate mixture. Transfer batter to the prepared pan.
- Bake in the preheated oven until edges nicely puffed and surface is firm except for a small center spot that jiggles when pan is gently shaken, about 45 minutes. Cool cake in the pan on 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 parchment paper.
- Combine remaining 1 1/2 cups sugar, water, and lemon juice in a heavy saucepan over medium heat; bring to a boil. Cook, without stirring, until syrup is deep amber in color. (Dip a metal spoon into syrup; lift it out of pan to check color.) Remove from heat; gradually stir in heavy cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat until dissolved. Stir in 2 tablespoons butter.
- Cut cake into wedges while warm. Spoon caramel sauce over top to serve.
Source
Original recipe: View Original