Warm flourless chocolate cake with caramel sauce

    1 hour

    A rich, flourless cake with a smooth caramel sauce that's simple to make. It's loved by all who try it!

    126 people made this

    Makes: 1 cake

    • For the chocolate cake
    • 225g butter, cubed
    • 225g dark chocolate, chopped
    • 250g caster sugar
    • 85g cocoa powder
    • 6 eggs
    • For the caramel sauce
    • 300g caster sugar
    • 4 tablespoons water
    • 1 1/2 teaspoons fresh lemon juice
    • 250ml double cream
    • 2 tablespoons unsalted butter

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Butter the bottom of a 26cm cake tin (or springform tin), and line with greaseproof paper.
    2. 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 250g 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 tin.
    3. 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 centre that will jiggle when the tin is gently shaken. Cool cake in the tin on a cooling rack. Run a knife around the sides of the tin to loosen the cake, then turn out onto a serving plate. Remove the greaseproof paper.
    4. To make the caramel sauce: In a heavy saucepan, stir together 300g of caster sugar, water and lemon juice. Bring to the boil over medium heat, and cook without stirring until the sauce is a deep amber colour. For an accurate colour check, dip a metal spoon into the syrup and lift it out of the pan to check the colour. 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.
    5. 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.

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    Reviews in English (128)


    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 flavor. I have never cared for dark chocolate, but I loved this cake. I agree with previous reviewers; be careful not to overbake! I used a 9" springform pan and set my timer for 35 minutes. After I first checked it, the toothpick was very wet. I checked it again every minute or two. It only took five more minutes for the toothpick to emerge dry! I garnished the cake with a sprinkling of powdered sugar and a few strawberry fans. I served it with whipped cream (non-dairy whipped topping just wouldn't cut it!) and vanilla bean ice cream. I also made the caramel sauce. It wasn't bad, but it was rather thin. I wasn't crazy about the taste, but then again, caramel is my favorite thing in the world and I am very particular about it! I do agree that it may have tasted a little better without the lemon juice. All that being said, though, I feel that ANY kind of caramel sauce was unnecessary. In my opinion, the sweetness of the caramel sauce competed too much with the rich cake. Whipped cream and/or a raspberry puree would be more complimentary. Great recipe!  -  22 May 2008  (Review from Allrecipes US | Canada)


    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 large) and plain old sugar in a regular old cake pan with parchment on the bottom. The top rose and cracked, looked like a brownie. The edge was a little crumbly but no problem getting it out of the pan, a little low in the middle. I used dark chocolate truffles that were too soft at room temperature to serve and melted them with a few milk chocolate dove candies to harden them a little. A very dark chocolate drizzle to decorate it. Rave reviews, no leftovers. Very rich, very dense, very satisfying for the chocoholics -- it will reappear at the office christmas party -- maybe with some peppermint or coffee added ... Yum!  -  14 Nov 2006  (Review from Allrecipes US | Canada)


    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 oven. It is very moist and rich tasting and doesn't even need the sauce or whipped cream if you choose not to use it. If you find that it is in any way dry, then you are either overbeating the mixture or baking it too long. I believe that using a whisk to incorporate the ingredients makes for less chance of overbeating the cake.  -  21 Apr 2008  (Review from Allrecipes US | Canada)