Caramel Flourless Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This flourless cake has become my go to dessert whenever I want something decadent but don't have all day to spend baking. The rich caramel and dark chocolate make it feel like a fancy bakery treat, yet it comes together in under an hour. What I love most is that almond flour gives you protein and healthy fats while keeping the cake moist and tender without any regular flour. It's the kind of dessert that tastes far more complicated than it actually is, perfect for impressing guests or treating yourself on a weeknight.
Ella x
Ingredients
- 400 galmond flour
- 250 ggranulated sugar
- 4 nulllarge eggs
- 150 gunsalted butter
- 100 gcaramel sauce
- 5 gsalt
- 5 gflaky sea salt
- 100 gdark chocolate chips
- 2 gbaking powder
- 1 mlpure vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F). Grease a 20cm (8in) springform pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and flaky sea salt.
- 3
In a large mixing bowl, using an electric mixer, beat the butter and eggs until light and fluffy.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the caramel sauce, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the chocolate to cool slightly.
- 6
Fold the melted chocolate into the cake batter until well combined. Pour the batter into the prepared pan and smooth the top.
- 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- 8
Once the cake is cool, remove it from the pan and transfer it to a serving plate. Sprinkle with flaky sea salt and serve.
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