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My review
Warm Flourless Chocolate Cake with Caramel Sauce
GANCHROW
"A rich complex bittersweet chocolate cake which is simple to make and always loved by all."
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Ingredients
1 h servings 544 calsOriginal recipe yields 12 servings
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Directions
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- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts
Per Serving: 544 calories; 34.1 g fat; 61.2 g carbohydrates; 6.5 g protein; 166 mg cholesterol; 153 mg sodium. Full nutrition
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Reviews
Read all reviews 121147 Ratings
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Most helpful positive review
5/22/2008
I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old Berghoff restaurant in Chicago. I've found it! This is rich, dense and fudgy. It has a nice, dark f...
Most helpful critical review
11/9/2010
My husband and I were very disappointed with this recipe. It was very bitter and heavy. The caramel sauce wasn't that wonderful either. There are definitely much better chocolate cake recipes...
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5/22/2008
I was looking for a recipe similar to a flourless chocolate cake I had years ago at the old Berghoff restaurant in Chicago. I've found it! This is rich, dense and fudgy. It has a nice, dark f...
11/14/2006
This was selected as a gluten free recipe for an office potluck -- I followed the recipe exactly for the cake using nestles semi sweet baking chocolate, unsalted butter, medium eggs (not extra l...
4/21/2008
This is a wonderful recipe. The only changes I made were to put it in a 9" springform pan because that is what I had and to bake it 40 minutes instead of 45 minutes but that could just be my ov...
4/29/2006
Dense and rich and SUPER chocolaty -- this is enjoyed by everyone, not just those who are wheat-sensitive. The key to a rich caramel sauce is to let the syrup cook until it is DEEP AMBER and no...
7/23/2008
EXCELLENT! I did NOT make the carmel sauce. Instead I topped it with a crushed strawberry/Grand Marnier suace and fresh whipped cream. I chose this recipe because my friend has C...
12/20/2006
I made this for a friend on a gluten-free diet, and she described it as "super heavenly." I followed this recipe exactly, but all I had was a 9" springform pan and it came out alright. As someo...
7/27/2008
This was pretty good - my gluten-sensitive family members were so happy to have a tasty gluten-free dessert! I strongly recommend a sizeable scoop of vanilla ice cream with your very small slice...
11/5/2007
Amazing! I decorated this with powdered sugar sprinkled through a stencil - it looked really pretty and thrilled my chocolate (not caramel) loving husband :) And our gluten-intolerant friend pre...