"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flourless Chocolate Cake with Caramel Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Flourless Chocolate Cake with Caramel Sauce, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Froehlich
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CAKE

1 Cup (2 Sticks) butter, cut into pieces

8 oz semisweet chocolate chips (about 1 1/2 cups)

1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder

6 large eggs

CARAMEL SAUCE

1 1/2 cups sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup whipping cream

2 Tablespoons (1/4 stick) unsalted butter

Vanilla Ice Cream

Directions:
Directions:
FOR CAKE: Preheat oven to 350. Butter 10" springfoam pan and line bottom with waxed paper.

Stir butter and chocolate in heavy large saucepan over low heat until melted.

Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan.

Bake until tester inserted into center comes out clean, about 45 minutes.

Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides.

Can be made 1 day ahead. Cover and refrigerate.

FOR CARAMEL SAUCE:
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves.

Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat.

Add in cream (mixture will bubble vigorously).

Return to low heat; stir until any bits of caramel dissolve.

Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)

Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.

Re-warm caramel sauce over medium-low heat, stirring often.

Place 1 cake wedge on each plate and drizzle with warm caramel sauce.

Serve with vanilla ice cream.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This cake is great if you are entertaining anyone that eats gluten-free!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

321W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!