Caramel Flourless Cake

Instructions

1. 1

   Preheat the oven to 160°C (325°F). Grease a 20cm (8in) springform pan and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together the almond flour, granulated sugar, baking powder, and flaky sea salt.

3. 3

   In a large mixing bowl, using an electric mixer, beat the butter and eggs until light and fluffy.

4. 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. 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. 6

   Fold the melted chocolate into the cake batter until well combined. Pour the batter into the prepared pan and smooth the top.

7. 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. 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.