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!

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 breath. 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 🙂

Caramel Drenched Flourless Chocolate Cake

Author: Gaby Dalkin

4.5 from 2 votes

This is the perfect gluten-free dessert!

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Italian

Servings 10 people

Ingredients

  

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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

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