Warm Flourless Chocolate Cake with Caramel Sauce

This warm, flourless chocolate cake with caramel sauce recipe is a rich, complex, bittersweet chocolate cake that is simple to make and loved by all.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 544 Calories

Ingredients

• 6 eggs
• 1 cup unsweetened cocoa powder
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 8 ounces semisweet chocolate, chopped
• 1 cup butter, cubed
• 0.25 cup water
• 1.25 cups white sugar
• 1.5 teaspoons fresh lemon juice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10-inch springform pan; line with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut cake into wedges while warm. Spoon caramel sauce over top to serve.