Butterscotch Flourless Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This butterscotch flourless cake is one of my absolute favorite desserts to make when I want something indulgent without the fuss. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging in this decadent treat. What I love most is how quick it comes together in just 55 minutes total, and there's minimal cleanup since you're skipping the traditional flour. The rich butterscotch syrup paired with toasted pecans creates this incredible depth of flavor that tastes like you spent hours in the kitchen, when really it's wonderfully simple. Whether you're baking for guests or treating yourself, this cake never disappoints.
Ella x
Ingredients
- 250dark chocolate
- 300granulated sugar
- 120 mlbutterscotch syrup
- 4large eggs
- 100all-purpose flour
- 150unsalted butter
- 1vanilla extract
- ½salt
- 100pecans
- 60 mlheavy cream
- 1espresso powder
- 50brown sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease a 20cm (8-inch) round cake pan.
Tip: Use a non-stick spray for easy release.
- 2
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Be careful not to burn the chocolate.
- 3
In a medium bowl, whisk together the flour, salt, and espresso powder. Set aside.
Tip: Sift the flour to remove any lumps.
- 4
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Scrape down the sides of the bowl as needed.
- 6
Melt the butterscotch syrup in a small saucepan over low heat.
Tip: Stir constantly to prevent burning.
- 7
Fold the flour mixture into the butter mixture until just combined.
Tip: Be careful not to overmix.
- 8
Pour in the melted chocolate and fold until smooth.
Tip: The batter should be shiny and glossy.
- 9
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 10
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11
Once the cake is cool, melt the heavy cream in a small saucepan over low heat.
Tip: Stir constantly to prevent burning.
- 12
Pour the melted cream over the cake and let it soak in for 5-10 minutes.
Tip: This will help the cake to absorb the flavors.
- 13
Sprinkle the pecans over the top of the cake.
Tip: This will add a nice textural element to the cake.
- 14
Drizzle the brown sugar syrup over the top of the cake.
Tip: This will add a nice caramel flavor to the cake.
- 15
Serve the cake warm, dust with powdered sugar if desired.
Tip: This cake is best served fresh, but it can be refrigerated for up to 3 days.
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