Flourless Chocolate Cake with Caramel Sauce
Knowing I wouldn’t have lots of time to prepare dessert for Easter Dinner, I whipped through my tried and true recipes for one that is easy, but looks like you slaved for hours. Aha! This cake fit the bill. It’s a rich, delicious flourless chocolate cake, with an easy caramel sauce that you drizzle over it. When Phillis Carey made this she talked about how easy it was to make. It truly is – you melt chocolate and butter, then combine with sugar, cocoa and eggs. That’s IT. Pour it into a greased and parchment bottomed springform pan and bake. Done. Then you just have to make the easy caramel sauce, which can be made up to a day ahead.
The flavor? Rich chocolate, no question. Low calorie? No, certainly not. Delicious? Oh yes. You need ice cream on the side, though, to cut the richness. And you can easily cut smaller servings to feed about 16 people if you need to. A small, very small, wedge is sufficient. We fed 9 on Easter and there were still 5 or 6 slices leftover. And I think the slices were too big for a dessert following a rich dinner.
You’ll be very happy you tried this. I’ve made this several times, always to good reviews. When it was first served to me at the cooking class, Phillis told us it’s better warm – so if you can, re-warm the cake in a 350 oven for about 10 minutes. If you have leftovers, don't refrigerate them. They'll keep at room temp for about 4 days, sealed up well.
Flourless Chocolate Cake with Caramel Sauce
Recipe By: Phillis Carey, cooking instructor
Serving Size : 10 (or up to about 16)
CHOCOLATE CAKE:
1 cup unsalted butter
8 ounces semisweet chocolate -- ScharfenBerger preferred
1 1/4 cups sugar
1 cup unsweetened cocoa powder -- sifted
6 large eggs
CARAMEL SAUCE:
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream -- at room temperature
2 tablespoons unsalted butter
2 T. rum or 2 tsp vanilla
1. Preheat oven to 350°. Butter a 10-inch springform pan and line bottom with parchment paper.
2. Stir butter and chocolate in a 4-quart saucepan over low heat until melted.
3. In a large bowl mix sugar and cocoa powder. Add eggs; whisk until blended. Whisk in chocolate-butter mixture and pour batter in prepared pan. Bake about 40-45 minutes, or until tester inserted in the center comes out clean. Cool cake in the pan, on a rack.
4. Caramel Sauce: Stir sugar, water and lemon juice in a heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil - without stirring - until syrup is a deep amber color, about 7 minutes. Remove from heat and add the heavy cream. The mixture will bubble vigorously. Return to a low heat and stir in any bits of caramel that aren't dissolved. Add butter and run or vanilla and whisk the mixture until smooth. This can be made one day ahead.
5. Cut the cake into wedges and serve drizzled with the warm caramel sauce with a scoop of ice cream on the side. If desired, using a baking sheet, you may re-warm the wedges of cake at 350° for about 10 minutes.
Per Serving: 650 Calories; 40g Fat (52.5% calories from fat); 7g Protein; 75g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 4 1/2 Other Carbohydrates.
Printer-friendly PDF recipe.
The flavor? Rich chocolate, no question. Low calorie? No, certainly not. Delicious? Oh yes. You need ice cream on the side, though, to cut the richness. And you can easily cut smaller servings to feed about 16 people if you need to. A small, very small, wedge is sufficient. We fed 9 on Easter and there were still 5 or 6 slices leftover. And I think the slices were too big for a dessert following a rich dinner.
You’ll be very happy you tried this. I’ve made this several times, always to good reviews. When it was first served to me at the cooking class, Phillis told us it’s better warm – so if you can, re-warm the cake in a 350 oven for about 10 minutes. If you have leftovers, don't refrigerate them. They'll keep at room temp for about 4 days, sealed up well.
Flourless Chocolate Cake with Caramel Sauce
Recipe By: Phillis Carey, cooking instructor
Serving Size : 10 (or up to about 16)
CHOCOLATE CAKE:
1 cup unsalted butter
8 ounces semisweet chocolate -- ScharfenBerger preferred
1 1/4 cups sugar
1 cup unsweetened cocoa powder -- sifted
6 large eggs
CARAMEL SAUCE:
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream -- at room temperature
2 tablespoons unsalted butter
2 T. rum or 2 tsp vanilla
1. Preheat oven to 350°. Butter a 10-inch springform pan and line bottom with parchment paper.
2. Stir butter and chocolate in a 4-quart saucepan over low heat until melted.
3. In a large bowl mix sugar and cocoa powder. Add eggs; whisk until blended. Whisk in chocolate-butter mixture and pour batter in prepared pan. Bake about 40-45 minutes, or until tester inserted in the center comes out clean. Cool cake in the pan, on a rack.
4. Caramel Sauce: Stir sugar, water and lemon juice in a heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil - without stirring - until syrup is a deep amber color, about 7 minutes. Remove from heat and add the heavy cream. The mixture will bubble vigorously. Return to a low heat and stir in any bits of caramel that aren't dissolved. Add butter and run or vanilla and whisk the mixture until smooth. This can be made one day ahead.
5. Cut the cake into wedges and serve drizzled with the warm caramel sauce with a scoop of ice cream on the side. If desired, using a baking sheet, you may re-warm the wedges of cake at 350° for about 10 minutes.
Per Serving: 650 Calories; 40g Fat (52.5% calories from fat); 7g Protein; 75g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat; 4 1/2 Other Carbohydrates.
Printer-friendly PDF recipe.
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