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Flourless Chocolate Cake with Caramel Sauce & Pecans

March 19, 2018 by Medha Leave a Comment

Sometimes you gotta make compromises.

Flourless Chocolate Cake with Caramel Sauce & Pecans | Whisk and Shout

Sometimes you don’t.


What you don’t wanna compromise on:

  • good ice cream
  • your integrity
  • STAYING HYDRATED
  • buying free range rather than cage-free eggs

When it’s possibly totally okay to compromise:

  • on your completely implausible self-enforced caffeine ban (“hi, yeah, can I get a medium iced coffee with room for soy?”)
  • personal values TEMPORARILY for a paying internship #not #selling #out
  • when it comes to conscionable gun policy not involving the NRA’s incorrect reading of our 2nd amendment (just be better, Rubio)
  • long, complicated, multi-part recipes

Flourless Chocolate Cake with Caramel Sauce & Pecans | Whisk and Shout

And that is why I made what can be seen as a much less complicated version of what is definitely the most popular recipe on my site, my vegan german chocolate cake. That being said, it… isn’t vegan.

But it’s gluten-free! And for the hardcore vegans out there, easy swaps with vegan condensed milk, vegan caramels, and egg substitutes could make this work (but be wary, I haven’t tested it yet!).

Flourless Chocolate Cake with Caramel Sauce & Pecans | Whisk and Shout

Whether you’re ready to invest a ton of time into a layered cake masterpiece or just trying to get your chocolate/pecan quick fix, I’ve got you covered. See ya next time xx

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Flourless Chocolate Cake with Caramel Sauce & Pecans
Author: Whisk & Shout
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!
3.5.3208

 

 

*cake recipe from food52 with very slight adaptations

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Filed Under: Cakes, Chocolate, Dessert, Events, Gluten Free, Holiday, Ingredients, Seasonal Recipes, Special Diets, Thanksgiving, Vegetarian, Winter Recipes

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