Flourless Caramel Chocolate Cake
recipe

A delicious flourless cake topped with caramel, featuring the perfect balance of sweetness and saltiness. This cake is naturally gluten-free.
Preparation Time: 1 hour
Serving Size: 10 servings

Ingredients

- 150 g butter
- 200 g dark chocolate
- 2 dl sugar
- 4 large eggs
- 1 dl cocoa powder
- 1 tsp vanilla extract
- A pinch of salt

Caramel Topping

- 1.5 dl sugar
- 0.5 dl cream
- 30 g butter
- A pinch of salt

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a cake pan with parchment paper.
2. In a saucepan, melt the butter and dark chocolate over low heat, stirring until smooth.
3. Add sugar to the melted chocolate mixture and mix well.
4. Incorporate the eggs one by one, stirring after each addition.
5. Sift in the cocoa powder, then add the vanilla extract and a pinch of salt. Mix until smooth.
6. Pour the batter into the prepared pan and bake in the oven for about 25-30 minutes. Allow the cake to cool in the pan.
7. To make the caramel topping: In a saucepan, melt the sugar over low heat until it turns golden brown. Carefully add the cream and stir until smooth.
8. Stir in the butter and a pinch of salt into the caramel, mixing well. Allow to cool slightly.
9. Pour the caramel topping over the cooled cake and let it set before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 25 g
Sugar: 22 g

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