I saw Real Simple's tweet yesterday for Flourless Chocolate cake and decided to put the most popular food trend on it. Here is the cake recipe.
Flourless Chocolate Cake w/ Salted Caramel
Flourless Chocolate Cake Recipe:
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup crème fraîche or sour cream
- 1/4 cup confectioners’ sugar, plus more for dusting
Directions
- Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
Salted Caramel:
**caramel adapted from Souffle Bombay
6 TBS heavy cream
1 tsp sea salt
1/4 cup water
1 1/4 cup sugar
2 TBS corn syrup
2 TBS unsalted butter
Dash or two of vanilla
In a small bowl combine cream and sea salt, stir well.
In a small saucepan add water, then sugar and corn syrup. Stir together just a bit. Cook over medium high heat...undisturbed for about 10 minutes...every so often you can swirl pan but do not stir. Sauce will begin to turn amber. Swirl your sauce every so often and keep on heat until it has a nice amber color...maybe another 3-6 minutes. Carefully remove from heat, quickly whisk in the cream mixture - be careful as sauce can expand quickly...be sure you are whisking while your pour in the cream. Scrape any bits of salt from the bottom of the bowl and add to your sauce. Stir in butter and vanilla...let sauce come to room temperature.
1 tsp sea salt
1/4 cup water
1 1/4 cup sugar
2 TBS corn syrup
2 TBS unsalted butter
Dash or two of vanilla
In a small bowl combine cream and sea salt, stir well.
In a small saucepan add water, then sugar and corn syrup. Stir together just a bit. Cook over medium high heat...undisturbed for about 10 minutes...every so often you can swirl pan but do not stir. Sauce will begin to turn amber. Swirl your sauce every so often and keep on heat until it has a nice amber color...maybe another 3-6 minutes. Carefully remove from heat, quickly whisk in the cream mixture - be careful as sauce can expand quickly...be sure you are whisking while your pour in the cream. Scrape any bits of salt from the bottom of the bowl and add to your sauce. Stir in butter and vanilla...let sauce come to room temperature.
My finished product:
So so so so so good! I actually think I like flourless cake better than regular chocolate cake.
