Flourless Chocolate Cake
Melt in your mouth chocolate cake with creamy caramel filling!
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Ingredients
Chocolate Cake
- 1 1/2 cups unsalted butter
- 18 oz semi-sweet chocolate
- 1 1/2 cups sugar
- 1 1/2 cups cocoa powder
- 9 eggs
- 1 1/2 teaspoons salt
Caramel Filling
- 1/2 cup sugar
- 1 tsp salt
- 2 TBSP butter, unsalted
- 3/4 cup heavy cream
- 1 1/2 lbs cream cheese
Instructions
For the Chocolate Cake:
- Gather all ingredients and equipment.
- Preheat oven to 350 F. Spray a one 8-inch cake pan and one 4-inch cake pan with pan spray and line bottom with parchment.
- In a microwave safe bowl, melt the butter. Add in the chocolate chips and allow the warm butter to melt the chocolate.
- In the bowl of stand mixer whip together the eggs and sugar on higher for about 5-7 minutes or until doubled in volume.
- Add in the vanilla, salt, and cocoa powder and mix until well combined.
- Slowly add in the melted chocolate and butter into the egg mixture and mix until well combined.
- Pour batter into prepared cake pans.
- Bake for 40-45 minutes or until cake tester comes out clean.
- Allow to cool completely before cutting.
Caramel Cream Filling
- Place the sugar in a saucepan over medium-high heat. Ensure the sugar is flat all around the bottom. Caramelize the sugar-DO NOT STIR IT. Allow the sugar to melt 3/4 of the way and then stir it.
- Add the butter, salt, and heavy cream and lower the heat to low. Stir until all sugar is completely melted and all ingredients are incorporated thoroughly. Reserve and allow to cool.
- In the bowl of a stand mixer fitted with the paddle attachment whip the cream cheese for about three minutes.
- With the mixer on the lowest speed, slowly add the cooled caramel sauce and mix until thoroughly blended.
- Assemble the cake and enjoy!
Servings: 15 people
Calories: 730kcal