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!
Table of Contents
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
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
Step 1: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper.
Step 2: Stir butter and chocolate in heavy large saucepan over low heat until melted.
Step 3: Add sugar and cocoa and whisk to combine.
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.
Step 5: Stir sugar and water in small medium saucepan over low heat until sugar dissolves.
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).
Step 7: Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth.
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
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!
Happy birthday, Gaby! With a cake like this, I'd turn 30 every day. Hope it's the best decade yet!
Happy Birthday! This looks absolutely amazing! Thank you for sharing.
Seriously gorgeous!! Happiest of birthdays Gaby!
This looks like the most amazing birthday cake!! Sparklers are a terrific idea!!
Happy happy birthday, Gaby!!! This cake is the PERFECT way to celebrate!!!
I am having trouble saving your recipes to Pinterest. Any suggestions?
Happy Birthday Gaby! Have a scrumptious birthday! (I see you are!)
❤️ Barbara
Happy Birthday!!!! Of course- you would find the most gorgeous way to celebrate it! I would love to shove that whole thing in my mouth!
Happy Birthday! Great sparklers!
Kari
http://www.sweetteasweetie.com
Happy happy birthday! Having reached the milestone last fall, I can say that life at 30 is still pretty rad, despite the fact that mine, at the moment, does not include eating this cake. I couldn't be more jealous of this, or the 30 billion more calories you're consuming in Italy! xo
Happy Birthday and thanks for sharing with us! Caramel and all......
Happy B-day! What a great way to celebrate with that cake!
Anything caramel drenched is my kind of dessert!
Anything with caramel "drenched" has me swooning! This cake is lovely. And a BIG happy birthday to you!!
Happy, happy HAPPY 3-0! I just crossed the threshold last month, and thus I can tell you with total authority that 30 million calories are an EXCELLENT way to celebrate. Enjoy your day!