Chocolate Flourless Cake Recipe
With pecan caramelized and dark rum.
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Ingredients
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Cake Ingredients
Pecan Caramel Ingredients
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. This should take about 3 minutes using an electric mixer.
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring continuously to maintain the eggs' temperature.
- 4
Add Dry Ingredients
Sift in the cocoa powder and salt. Add the vanilla extract. Gently fold the mixture until just combined. Avoid overmixing.
- 5
Bake the Cake
Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert onto a wire rack to cool completely.
Pecan Caramel Preparation
- 7
Prepare Caramel
In a saucepan over medium heat, combine the granulated sugar and a splash of water. Stir until the sugar dissolves and begins to turn golden brown.
- 8
Add Butter and Cream
Once the sugar has caramelized, carefully add the unsalted butter and heavy cream. Be cautious as the mixture will bubble vigorously. Stir until smooth.
- 9
Mix in Rum and Pecans
Remove from heat and stir in dark rum and chopped pecans. Allow the caramel to cool slightly before using.