Flourless Chocolate Cake Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water to melt gently, stirring until smooth. Remove from heat and let cool slightly.

Mix Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Stir in the melted chocolate and butter mixture, followed by the vanilla extract and a pinch of salt.

Bake the Cake

Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Sugar Mixture

In a medium saucepan, combine 50g of granulated sugar and 30ml of water. Stir over medium heat until the sugar dissolves completely.

Candy the Pecans

Add the pecan halves and salt to the saucepan. Cook on medium heat, stirring frequently, until the mixture thickens and coats the pecans, about 5-7 minutes. Transfer to a parchment-lined baking sheet to cool completely.

Make the Caramel

In a medium saucepan over medium heat, combine 200g of granulated sugar. Allow the sugar to melt without stirring until it turns a golden amber color.

Add Butter and Cream

Once the sugar has melted, add 100g of unsalted butter and stir until melted. Slowly pour in 100ml of heavy cream while stirring continuously. Be careful as it will bubble up. Add 1 tsp of sea salt and stir until well combined.

Cool the Caramel

Remove from heat and allow the caramel sauce to cool slightly before serving.

Plate the Dessert

Slice the cooled flourless chocolate cake and serve each slice with a scoop of vanilla ice cream. Drizzle generously with salted caramel sauce and top with candied pecans.