flourless chocolate cake w/ caramel filling

Name: Flourless Chocolate Cake W/ Caramel Filling
Yield: 3
Ingredients: CARAMEL FILLING:; 1/2 cup(s) sugar; 2 tablespoon(s) corn syrup, light; 3 tablespoon(s) butter; 1/3 cup(s) heavy cream; 1/4 teaspoon(s) kosher salt; 1 teaspoon(s) pure vanilla extract; 1 stick(s) butter, cold, cut into pieces; 1/2 cup(s) confectioners' sugar; CAKE:; 8 ounce(s) semi-sweet chocolate chips; 2 stick(s) butter, room temperature; 1 cup(s) sugar; 6 x large eggs; 1/2 cup(s) cocoa powder; 1 teaspoon(s) salt; 1 teaspoon(s) pure vanilla extract; 1/3 cup(s) strong brewed coffee; GANACHE:; 8 ounce(s) dark baking chocolate, chopped; 2 tablespoon(s) butter; 1/3 cup(s) heavy cream; MATERIALS NEEDED:; - medium heart or circle shaped cookie cutter

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Perfect for Valentine's Day, Anniversary, Birthday or any romantic evening!

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(1 rating)

yield 3 Triple Layer Cake + more

Ingredients For flourless chocolate cake w/ caramel filling

CARAMEL FILLING:
1/2 c

sugar
2 Tbsp

corn syrup, light
3 Tbsp

butter
1/3 c

heavy cream
1/4 tsp

kosher salt
1 tsp

pure vanilla extract
1 stick

butter, cold, cut into pieces
1/2 c

confectioners' sugar
CAKE:
8 oz

semi-sweet chocolate chips
2 stick

butter, room temperature
1 c

sugar
6 x lg

eggs
1/2 c

cocoa powder
1 tsp

salt
1 tsp

pure vanilla extract
1/3 c

strong brewed coffee
GANACHE:
8 oz

dark baking chocolate, chopped
2 Tbsp

butter
1/3 c

heavy cream
MATERIALS NEEDED:
medium heart or circle shaped cookie cutter

How To Make flourless chocolate cake w/ caramel filling

1
CARAMEL FILLING: In a medium sauce pan, combine the sugar & syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter & stir until the butter is melted. Add the cream & stir until it's all combined. Bring it back to the heat if you get clumps & stir it until they're dissolved. Add the salt & vanilla. Refrigerate overnight until it's pretty firm. Beat it with the cold butter until smooth & add powdered sugar.

2
CAKE: Preheat the oven to 350 degrees F. Line a 9" x 13" pan with parchment paper. Melt the butter & then add the chocolate, whisking until the chocolate is melted & the mixture is smooth. Meanwhile, beat the eggs & sugar for about five minutes until they are very pale & about doubled in volume. Slowly add the vanilla & coffee. Then sift in the cocoa powder & salt & mix until smooth. Slowly add in the chocolate & butter mixture until smooth. Poor into the prepared pan & bake for about 35 minutes or until the top has a thin crust, the edges are set, and a toothpick comes out with a few crumbs attached. Put it in the fridge if you want it to cool faster before you begin assembling.
3
GANACHE: Melt together slowly in the microwave on low power & whisk until smooth.
4
ASSEMBLY: Cut six heart or circle shapes out of the cake with a heart or circle shaped cookie cutter. Frost the inside with the caramel filling, making 2 three layered towers. Pour the ganache over the top. NOTE: You can smash all the spare pieces of the cake back together & frost them.
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