Caramel Drenched Flourless Chocolate Cake

Today is the day!! My most favorite day of the year - it's my birthday 🙂 And I'm celebrating with this Caramel Drenched Flourless Chocolate Cake. DUH!

A flourless chocolate cake on a white cake stand, topped with caramel sauced and heaps of vanilla ice cream scoops, along with sparkler candles that are lit up.


 

Why I Love This Recipe

Technically this is the same cake from 2 years ago - but I'm a mom now and time is limited so we're just going for it!! So without further ado... LET'S HAVE SOME CAKE.

A few years back my family and I spent some time in Costa Rica and one of the restaurants served the most epic chocolate cake with caramel on top and I basically died and went to heaven. Couldn't breathe. It was the most incredible thing I had ever tasted and I knew right then and there it had to be made for my birthday. So naturally... here it is! (clearly once I make up my mind there is no turning back!)

It's a flourless chocolate cake DRENCHED in a homemade caramel with all the scoops of ice cream on top because why the hell not. It's picture perfect when you add some sparklers on top and then all that's left is to slice and serve and GO TO TOWN.

Get into it guys!! And happy birthday to me 🙂 I am taking a break from my all time favorite giant M&M Cookies and slutty brownies to celebrate with some flourless chocolate cake.

Ingredients & Substitutions

Mise en place of all ingredients to make flourless chocolate cake with caramel sauce.
For the Cake
  • Unsalted Butter
  • Semisweet Chocolate Chips
  • Sugar
  • Unsalted Butter
  • Eggs

For the Caramel Sauce

  • Sugar
  • Water
  • Heavy Cream
  • Unsalted Butter

Toppings

  • Vanilla Ice Cream
  • Sparkler Candles

*For a full list of ingredients and instructions please see recipe card below.

How to Make Flourless Chocolate Cake

A 10 inch round springform pan with the bottom of the pan buttered and lined with waxed paper.

Step 1: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper.

A saucepan with chocolate chips and butter being melted together.

Step 2: Stir butter and chocolate in heavy large saucepan over low heat until melted.

A saucepan with molten butter and chocolate chips mixture, with white sugar and cocoa just added to it.

Step 3: Add sugar and cocoa and whisk to combine.

A saucepan with a batter of molten butter, chocolate chips, cocoa and white sugar, with eggs just added.

Step 4: Add eggs; whisking until well blended. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes.

A saucepan with sugar and water being heated together.

Step 5: Stir sugar and water in small medium saucepan over low heat until sugar dissolves.

A saucepan with sugar and water heated together till it reaches a deep amber color, and cream added to make caramel sauce.

Step 6: Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously).

A saucepan with caramel sauce made from sugar, water and cream, and unsalted butter just added.

Step 7: Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth.

A square white plate with a round flourless chocolate cake, along with a glass mixing bowl with many scoops of vanilla ice cream, and a jar with caramel sauce on the side.

Step 8: Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. Drizzle the cake with warm caramel sauce and pile up with scoops of vanilla ice cream and throw some sparklers on there because WHY NOT!

How to Store Flourless Chocolate Cake

You can store this in the refrigerator to make sure it stays fresh longer, about 3-4 days. You can bring it to room temperature by taking it out ahead of time, warm it a bit or eat it cool, per your preference.

How to Freeze Flourless Chocolate Cake

Flourless Chocolate Cake freezes really well and you can freeze it for up to 3 months. Just keep it out ahead of time to bring it to room temperature, or warm it in the microwave in short bursts making sure not to over heat it if you are in a rush.

Tips & Tricks

You absolutely must serve this warm with vanilla ice cream! The contrast is to die for.

FAQs

How do I tell when it is done?

While this is a gooey cake, being flourless, your cake tester should come out clean which is how you know it is done, takes about 45 minutes.

Is this gluten free?

Yes! Since there is no flour in the recipe, this cake is gluten free. Of course, ensure there is no contamination in the ingredients being used.

How should I store the caramel sauce? Does it keep well?

The caramel sauce keeps well in the fridge for about a month. You can also freeze it for about 3 months in an airtight container.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Caramel Drenched Flourless Chocolate Cake

Author: Gaby Dalkin
4.5 from 2 votes
This is the perfect gluten-free dessert!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Italian
Servings 10 people

Ingredients
  

For the Cake

  • 1 cup unsalted butter
  • 8 ounces semisweet chocolate chips
  • 1 ¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • 6 large eggs

For the Caramel sauce

  • 1 ½ cups sugar
  • ¼ cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Toppings

  • Lots and lots of Vanilla ice cream scoops
  • Sparkler Candles

Instructions
 

For cake:

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Add sugar and cocoa and whisk to combine. Add eggs; whisking until well blended. 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.

For caramel sauce:

  • Stir sugar and water in small 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.
  • Drizzle the cake with warm caramel sauce and pile up with scoops of vanilla ice cream and throw some sparklers on there because WHY NOT!

Notes

You absolutely must serve this warm with vanilla ice cream! The contrast is to die for.

Nutrition Information

Calories: 664kcal | Carbohydrates: 73g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 52mg | Potassium: 326mg | Fiber: 5g | Sugar: 64g | Vitamin A: 1141IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

46 Comments

  1. You go girl..indulge yourself....Happy Birthday Gaby! This looks absolutely decadent,.♥️

  2. Happy Birthday Gaby! I celebrated my birthday on Sunday. Wish I had seen this fabulous cake, although the Poke Strawberry Jello Cake that I made was enjoyed by everyone.
    Have the best birthday, surrounded by those you love.

  3. 4 stars
    Dear Gaby,
    Love the sweet recipe.... Will surely try it...
    A Happy Birthday to you...
    Cheers,
    Monica Joseph India

4.50 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating