Salted Caramel Flourless Cake

Instructions

1. 1

   Preheat your oven to 160°C (320¿tF). Prepare a 20cm round cake pan with butter and dust with flour.

   Tip: Use a high-quality dark chocolate for the best flavor.

2. 2

   In a large mixing bowl, whisk together sugar, eggs, and butter until light and fluffy.

   Tip: Avoid overmixing the batter to ensure a tender crumb.

3. 3

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let the chocolate cool slightly before adding to the batter.

4. 4

   In a separate bowl, whisk together flour, baking powder, and salt. Add to the chocolate mixture and stir until just combined.

   Tip: Be gentle when folding the dry ingredients into the wet ingredients to avoid deflating the batter.

5. 5

   Add the milk and stir until the batter is smooth and glossy.

   Tip: If the batter seems too thick, add a little more milk.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a decorative border around the edges of the cake.

7. 7

   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Rotate the cake pan halfway through baking to ensure even cooking.

8. 8

   Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

   Tip: Let the cake cool completely before serving to ensure the best texture.

9. 9

   Once the cake is cool, drizzle with caramel sauce and sprinkle with flaky sea salt.

   Tip: Be generous with the caramel sauce for the best flavor.

10. 10

    Slice and serve.

    Tip: Garnish with additional flaky sea salt if desired.