So you have been in the restaurant, looked at the menu and it has a “Flourless Chocolate Cake” on it…
Hmm… That sounds so good 🙂
But I’m having friends over for dinner and I would love to impress them with this delight.. Now you can!
This is a dense, decadent cake, with a “kiss of caramel” to make it even better 🙂
If you would like a lighter version, then try my regular Chocolate Cake.
Caramel Kissed Flourless Chocolate Cake (Gluten Free/ Dairy free)
8 oz dairy free dark chocolate-broken into pieces or Enjoy Life Chunks
1 c. coconut oil (or butter)
1 c. palm sugar (or other granulated sugar)
1 tsp. vanilla
6 eggs
1/4 tsp. sea salt
3/4 c. raw cacao or cocoa powder
Preheat oven to 325 degrees.
Cut a circle of parchment paper to fit a 9 inch spring form pan. Grease the bottom and sides of the pan. Put the paper in the bottom and grease the top of the paper.
In a double boiler, melt the chocolate and coconut oil.
Pour mixture into a medium bowl. Beat in sugar and vanilla. Then beat in one egg at a time.
Stir in salt and cocoa. Pour into prepared pan and spread evenly.
Bake for 35-40 minutes or until the center is just firm to touch.
Cool in pan for 10 minutes. remove sides from pan and invert cake onto a plate. Remove bottom of pan and peel off parchment paper.
Caramel Sauce:
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla
In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
Drizzle caramel sauce over each piece and enjoy!!
Makes 10-12 servings.
Shared On: Mix It Up Monday, Food On Fridays, Flour Me With Love, Monday Show and Share, Tasty Tuesdays, Swap N’ Share, In And Out Of The Kitchen, Food on Friday
Hi Sandi
Thanks for the ping back, don’t you just love yummy, moist chocolate cakes 🙂
I love all chocolate 🙂
Me too
This makes the most DELICIOUS dessert…it’s enough to skip first course!!
I agree completely!
Sandi, great pics. Thanks for joining in the cake extravaganza. Cheers
Oh wow! 🙂 Flourless cakes can be really tricky! I LOVE the look of yours, especially with that caramel drizzling over top! Nom nom! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
I have made this cake so many time with no problems at all 🙂
This delicious cake is our Spotlight of the Week! Thanks for sharing at Mix it up Monday 🙂
http://www.flourmewithlove.com/2013/07/featuring-you.html
This scrumptious cake is our Spotlight of the Week! Thanks for sharing at Mix it up Monday 🙂
http://www.flourmewithlove.com/2013/07/featuring-you.html
Thanks so much Lisa!!
Do you think i could use Splenda instead of the sugar, and dark chocolate to keep the carb count down for my diabetes?
It’s already dark chocolate so that works for you. Coconut palm sugar is at the same level on the glycemic index as broccoli is, so it should be completely fine for your diabetes. I don’t recommend using Splenda but you could try if you prefer.
Thanks Sandi I’ll have to try this.