Flourless Chocolate Cake Recipe
with Caramel Sauce & Raspberry Preserves
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Ingredients
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Cake
Caramel Sauce
Raspberry Preserves
Method
Cake Preparation
- 1
Melt Chocolate and Butter
Preheat your oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts until smooth. Stir to combine and let cool slightly.
- 2
Mix Ingredients
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture into the egg mixture, stirring continuously. Sift in the cocoa powder and salt, and fold until just combined.
- 3
Bake the Cake
Grease an 8-inch round cake pan and pour the cake batter into it. Bake in the preheated oven for 25-30 minutes, or until the cake has set but is still slightly moist in the center. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Caramel Sauce Preparation
- 4
Make Caramel
In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Be careful not to burn it.
- 5
Add Butter and Cream
Once melted, remove from heat and quickly whisk in the unsalted butter and heavy cream. The mixture will bubble vigorously. Stir until smooth, then add vanilla extract and salt. Let it cool slightly.
