Flourless chocolate cake with salted caramel. All you need to do is microwave store bought caramel sauce, drizzle some around a slice, add Maldon salt, a scoop of vanilla, and you’ll feel like you ordered dessert at a fancy restaurant. This cake is so rich, a small slice satisfies the deepest of chocolate cravings.
For cake (serves 14-16)
6 oz dark/bittersweet chocolate
1/2 cup butter
Double shot of espresso OR 1/4 cup hot water and 2 tsp instant espresso powder
3/4 cup sugar
1/4 tsp kosher salt
4 eggs
3/4 cup cocoa (preferably Dutch processed)
For ganache:
1 cup bittersweet chocolate chips
1/2 cup cream
•Preheat oven to 350 F
•Melt chocolate chips and butter in a large microwave save bowl or in the top of a double boiler and whisk until smooth. I melt in 30 second increments, whisking in between.
•Mix in espresso, sugar and salt, stirring with a wooden spoon or whisk to combine.
•Mix in eggs, one at a time.
•Sift cocoa into bowl and stir until cocoa is fully incorporated.
•Pour into well greased 8” pan lined with a circle of parchment or foil (make sure both sides are greased) and bake for 25 minutes. If you want to really be precise, internal temp of the cake should be just at or above 200 F with a digital thermometer.
•Let it cool in pan 15 minutes and then run a knife around the edges. Carefully invert onto a plate and remove parchment. Let cool completely before topping with ganache.
To make ganache, heat cream until bubbling around the edges in a small saucepan. Add chocolate chips and let it sit for a minute. Then whisk until smooth. Let ganache sit at room temp for 20 minutes to thicken and then pour over cake, spreading to edges. Let cake set in the fridge for 30 minutes before sprinkling with flakey finishing salt (if desired.) Store cake in fridge up to 5 days.
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