I made this cake for my husband’s birthday. First I wanted to make his birthday favorite Julishka, but then I thought maybe this year I’d make something new and different. He likes chocolate and he also likes caramel, so what could really go wrong?!
I remembered a while ago I made a Black Forest Cake which didn’t require any flour, so I thought that would be a good start. I’ve changed a few things around: increased almond meal to 100 g and then substituted bread crumbs with organic shredded coconut.
I also remembered a cake my mom used to make with the almond caramel sauce, for which I don’t have a recipe, but thought I could recreate the sauce and pour over my chocolate cake. The cake turned out so much better than I hoped for. It has a nice texture, it’s moist and not too sweet at all. The sweetness of caramel fits really good with this cake and almonds give it a nice crunch. It’s definitely a winner!
Flourless Chocolate Cake with Caramel Almond Topping
- 8 eggs (divided)
- 1 whole egg
- 1 pinch of salt
- 1 TBSP water
- 1 cup (200 g) sugar
- 1 tsp vanilla extract
- 1.8 oz (50 g) dark cocoa
- 3.5 oz (100 g) ground blanched almonds
- 1.8 oz (50 g) organic shredded coconut
- 1 cup (200 g) sugar
- 6 TBSP (85 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 cup (150 g) roasted blanched almonds
- Divide eggs and first beat egg whites with a pinch of salt until firm or when you turn the bowl upside down they don’t move. Set aside
- Now beat egg yolks, 1 whole egg, water and sugar until very pale yellow, add vanilla extract and cocoa. Make sure cocoa is well blended with eggs. Fold in almonds and coconut.
- At the end add egg whites and mix all together by hand until just incorporated.
- Pour into a round 8 inch (20 cm) cake spring form lined with parchment paper.
- Bake at 365 F (185 C) for about 30 minutes.
- While cake is baking roast your almonds until light brown and fragrant; set aside to cool.
- Remove the cake from the oven and cool completely and then make caramel topping.
- For the topping pour sugar into a heavy bottom pot and melt at a medium temperature. Have butter and cream handy.
- Once the melted sugar starts boiling add butter and cream at once. Lower the temperature and cook for another 5 minutes. Add roasted almonds and let it cool for about 5-10 minutes.
- As it cools caramel will become thicker. Pour over cake and serve. Keep the cake at the room temperature, or if keeping in the fridge remove 30-60 minutes before serving.
21 thoughts on “Flourless Chocolate Cake with Caramel Almond Topping”
Another great recipe from you. This looks so rich, thanks for sharing 🙂
Thank you Jas! The cake itself is really not rich, but paired up with the caramel it definitely becomes very rich. Thanks for visiting! 🙂
You left out the onions!!! HaHa!! Beautiful. You could make a cake for my birthday any time.
Haha, what was I thinking?! Darryl if you were any closer I would definitely make a birthday cake for you. 🙂
interesting recipe, I like this. need to give this a try 😀 thanks for sharing this post
Thanks! I hope you give it a try! 🙂
A really great recipe 🙂
Thanks so much! 🙂
you’re welcome 🙂
It looks so good !!!
Thank you Laure! It was really good! 🙂
Happy birthday to your husband! This looks soooooo decadent 🙂
Thank you Korena! I have to say this cake was pretty ah-mazing! 😀
Oh my goodness! You always have something amazing up your sleeve! This looks delicious!
Thank you April! 🙂
I’m sure your husband was thrilled with your decision to make this birthday cake for him.
Hi Karen! Yes, he seemed pretty happy with the cake! 🙂
Always love ideas for sweet with few ingredients and lots of taste, Sibella!
Thanks Kathleen, this one sure is a LOT of taste! 🙂