Flourless Chocolate Cake with Caramel Sauce & Pecans
Author: 
Recipe type: Dessert
Serves: 8-10
 
Ingredients
Flourless Chocolate Cake
  • ¾ cup semisweet chocolate chips (or 7oz good quality chocolate)
  • ¾ cup coconut oil
  • 1⅓ cups cane sugar
  • 5 large eggs
  • 1 tbsp cocoa powder
Caramel Sauce & Topping
  • 32 soft caramels, unwrapped (I used Trader Joe's fleur de sel caramels)
  • ⅓ cup coconut oil
  • 1 14-oz can sweetened condensed milk
  • Pecan pieces, for topping
Instructions
  1. Preheat your over to 375°F and grease an 8- or 9-inch pan with coconut oil and dust with cocoa powder.
  2. In a microwave-safe bowl, combine chocolate chips and coconut oil and heat at 30-second intervals in the microwaving, stirring in between each interval until completely mixed. Stir sugar into chocolate mixture and let cool.
  3. Add each of the 5 eggs one at time, mixing very well after each with a whisk. Mix in the 1 tbsp cocoa powder and whisk until batter is very even and smooth.
  4. Pour batter into your prepared springform pan and bake for about 25 minutes (until center of cake is set).
  5. Remove pan from oven and cool on a wire rack for 1 hour. Run a knife around the edges of the pan and release base from springform pan.
  6. To prepare caramel sauce, combine sweetened condensed milk and caramels in a medium saucepan over medium heat, stirring constantly until completely combined. Turn heat down if the sugar is burning.
  7. Top cooled cake with warm caramel sauce and pecans and serve!
Recipe by Whisk & Shout at https://whiskandshout.com/flourless-chocolate-cake-caramel-sauce-pecans/