Flourless Chocolate Cake with Caramel Almond Topping

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

Flourless Chocolate Cake with Caramel Almond Topping

{Printable recipe}

Cake:

  • 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

 Topping:

  • 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

 Preparation:

  1. 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
  2. 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.
  3. At the end add egg whites and mix all together by hand until just incorporated.
  4. Pour into a round 8 inch (20 cm) cake spring form lined with parchment paper.
  5. Bake at 365 F (185 C) for about 30 minutes.
  6. While cake is baking roast your almonds until light brown and fragrant; set aside to cool.
  7. Remove the cake from the oven and cool completely and then make caramel topping.
  8. For the topping pour sugar into a heavy bottom pot and melt at a medium temperature. Have butter and cream handy.
  9. 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.
  10. 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.

Bon Appetit!

Flourless chocolate cake prep 1

Flourless chocolate cake prep 2

Flourless chocolate cake prep 3

Flourless chocolate cake with caramel almond topping

Flourless chocolate cake with caramel almond topping

Flourless chocolate cake with caramel almond topping

Advertisements

Hungarian cake or a Birthday cake for him

A few weeks ago my husband had a birthday. When I asked him what kind of dessert he wanted, he said either Julishka pie or the Hungarian cake. I decided to make Hungarian cake since we already had Julishka this year. Now, what is known as Hungarian cake in the US, in Bosnia it is known as Hungarian Woman cake, with a difference that we use only one word for it – Mađarica (Mah-dia-ree-tsah). It comes from the word Mađarska, which is the Bosnian word for Hungary. Mađarica is a sweet, rich, caramely, chocolatey goodness that becomes tastier as it “ages” (!Aging meaning days, not months or years!) 🙂

If the Hungarian ladies are anything like this cake, then Hungarian men should be very happy! 😉 If you make this cake today don’t serve it right away. It is best when served the next day or even a few days later. When kept in the fridge this cake will still be good even after a week.

Hungarian Cake (Mađarica)                                Printable recipe

Cake layers:

  • 300 g flour (2 1/3 cups)
  • ½ teaspoon baking powder
  • 100 g butter (3.6 oz)
  • 1 egg
  • 100 g sugar (1/2 cup)
  • 3 tablespoons sour cream

Frosting:

  • 200 g sugar (1 cup)
  • 500 ml milk (2 cups)
  • 60 g flour  (1/2 cup)
  • 150 g butter (5.4 oz) at room temperature
  • 100 g (1/2 cup) sugar
  • 1 tablespoon cocoa (sifted)

For the chocolate glaze:

  • 100 g (3.6 oz) semi-sweet chocolate
  • 1 1/2  tablespoons cooking oil

Preparation:

Cake layers

For the cake layers combine flour, baking powder, sugar and mix well. Add thinly sliced butter and start mixing until large crumbs start forming. Add egg and sour cream and knead into a smooth dough ball. Divide the dough into 5 equal pieces.

On a lightly floured surface roll out each piece of dough into a 9 X  9 inches (23 X 23 cm) square. Lay it on a parchment covered cookie sheet and cut off any excess dough. Bake each layer for just about 5 minutes at 365 F (185 C). Don’t let it brown. Remove each from the oven and let it cool completely.

Filling

For the filling place the sugar into a thick bottom pan. Let it melt at a low temperature. When all melted, pour the milk over the melted sugar. Be careful as this will make quite a reaction and sugar will start to bubble and will instantly harden. With a wooden spoon break up hardened sugar into smaller pieces. As the milk simmers, occasionaly stir it. All the hardened sugar will melt.

While milk is simmering, mix the ½ cup flour with a bit of milk and make a smooth mixture. ( In Europe there is a special kind of flour for making a filling base, but in US there is not, so you  may get few crumbs in the filling – don’t worry about it)

When all the hardened sugar has melted and you just have a great smelling caramelly milk, pour the flour mixture in it, mixing constantly until it thickens. Let it cool completely.

Beat the butter and sugar until nice and fluffy, add the sifted cocoa and beat until all combined. Add the butter to the caramel mixture. Filling is now done. I have divided my filling into two equal portions. One I left as it is and into the other one I added 1.8 oz (50 g) melted dark chocolate and 1 tablespoon of rum.

Putting the cake together and chocolate glaze

Divide the filling into 4 equal portions. Lay one cake layer onto a serving plate, spread the 1st portion of the filling on it. Repeat until the last cake layer, which comes on the top.

For the glaze melt the chocolate over a hot water disch, add oil and mix until smooth. Let it cool for about a minute or two and pour over cake. Shake it a little so it evenly spreads over the top. Leave the cake in the fridge for at least 24 hours or even better 36.

Remove from the fridge at least 30 minutes before serving, cut into small bars 1 X 2 inches (2.5 X 5 CM) and enjoy!

See below what happens when you add milk to the melted sugar…