Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce

Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce

Inspired by this recipe

Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce | http://saltandwind.com An impressive but easy recipe for a gluten-free flourless chocolate cake topped with cacao nibs and a chocolate caramel espresso sauce. 
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
20 minutes
Total Time
1 hour, 30 minutes
Yield
1 (9-inch) cake
Servings
8
Season
Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce | http://saltandwind.com
Skill
Intermediate
Course
Dessert
Cuisine
American
Ingredients
11
Hands-On Time
20 minutes
Total Time
1 hour, 30 minutes
Yield
1 (9-inch) cake
Servings
8
Diet
Gluten-Free, Vegetarian
Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce | http://saltandwind.com

An impressive but easy recipe for a gluten-free flourless chocolate cake topped with cacao nibs and a chocolate caramel espresso sauce. 

Ingredients

  • 2 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 10 ounces coarsely chopped milk or dark chocolate

    divided

  • 7 tablespoons unsalted butter

    divided plus more for coating the pan

  • 5 tablespoons instant espresso or coffee powder

    divided

  • 2 tablespoons pure vanilla extract

    divided

  • pinch Maldon sea salt or other flaky sea salt, for garnish
  • 6 large eggs

    separated, room temperature

  • 1/4 teaspoon kosher salt
  • crème fraîche

    or whipped cream, for garnish

  • cacao nibs

    for garnish

Instructions

For the caramel sauce: Stir together the 1 1/2 cups sugar and 1/4 cup water in a small saucepan until the sugar is completely moistened. Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules then place the pan over medium-high heat and bring to a boil.

Without stirring but swirling the pan occasionally, let the sugar boil until it turns turns amber in color, about 5 minutes. Give the pan a few good swirls to make sure it’s evenly cooking, remove from heat. Immediately add 1 cup of the cream, 4 tablespoons of the butter, 2 tablespoons of coffee powder or instant espresso and swirl until the caramel is smooth and uniform in color. Return to heat and bring to boil, whisking constantly until smooth. Add the 4 ounces of chocolate, 1 tablespoon of the vanilla, and the pinch of flaky salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Remove from heat, and set aside until ready to use.

Tip

Caramel sauce can be made up to 4 days ahead of time. Store refrigerated in an airtight container and warm over low heat before using. 

For the cake: Heat oven to 350°F and arrange a rack in the middle. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; then coat the parchment with the extra butter. Melt the remaining 3 tablespoons butter and remaining 6 ounces of chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.

Beat together the 6 egg yolks and 1/2 cup of the granulated sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add the remaining 3 tablespoons of the espresso powder and 1/4 teaspoon kosher salt; beat until combined, about 1 minute. Add the remaining 1 tablespono of vanilla and melted-chocolate mixture; beat about 1 minute more.

In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup of the sugar, beating until stiff peaks form, about 5 minutes. Fold into the chocolate mixture in 3 parts. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve caramel sauce alongside cake topped with whipped creme fraiche (or cream) and cacao nibs, as desired.

Footnotes

More Chocolate On Salt & Wind

What To Eat In Zurich And Where To Eat It
Chocolate Bars Worth Hopping A Flight For 
Our Favorite Chocoalte Recipes From Around The World

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http://saltandwind.com/recipes/542-flourless-chocolate-espresso-cake-caramel-sauce-recipe

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