A pinch of salt makes this caramel covered chocolate cake absolutely fabulous! The Flourless Salted Caramel Chocolate Cake is naturally gluten-free.
FLOURLESS SALTED CARAMEL CHOCOLATE CAKE
For the cake:
150 g butter
200 g dark chocolate
2 dl granulated sugar
1 dl cocoa powder
For the caramel:
397 g (1 tin) condensed caramel
sea salt flakes
two pieces of dark chocolate
Preheat the oven to 175 degrees celsius. Line a 25 cm springform pan with baking paper. Butter the sides of the pan.
Melt the butter and the chocolate in the microwave or over simmering water. Add the granulated sugar, cocoa powder and the eggs. Pour the batter into the tin.
Bake in the middle of the oven for about 23 minutes. The center of the cake should be doughy.
Cover the cooled cake with condensed caramel and sprinkle with some sea salt flakes and chocolate pieces.
Recipe originally from my book Emma’s Cake Book.
Try also my other delicious gluten-free recipes from the blog.