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

{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!

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