Butterscotch Flourless Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and decadent dessert with a deep butterscotch flavor, set in a smooth and creamy texture.
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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