Pretzel Crusted Flourless Chocolate Cake With Sauteed Spiced Pears And Salted Caramel Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• For caramel sauce:
• Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.