Warm Flourless Chocolate Cake With Caramel Sauce Recipes

Steps:

• For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
• For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
• Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
• Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
• Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
• Whisk the egg, Greek yogurt and vanilla extract in large bowl.
• Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
• Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
• Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.

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.

Steps:

• Preheat oven to 350 degrees F.
• Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
• Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
• Puree bananas, sweet potato and honey until smooth.
• Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
• Whip the egg whites until soft peak.
• Slowly fold egg whites into chocolate mixture.
• Spoon mix into ramekins, filling them almost to the top.
• Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.

Steps:

• Preheat oven to 350.
• Butter 10-inch springform pan.
• Line bottom with wax 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.
• Release cake from pan.
• 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 cream.
• Return to low heat.
• Stir until smooth.
• Add butter, whisk until smooth.
• Cut cake into wedges.
• If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
• Rewarm caramel sauce over medium-low heat, stirring often.
• Place warm cake on plate and drizzle with caramel.
• Serve with vanilla ice cream.

Steps:

• Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
• Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
• Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
• Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
• Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Steps:

• In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)
• Preheat oven to 325°F. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out any excess.
• In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate, whisking until smooth. Remove from heat. Whisk in 2/3 cup date purée. Let cool; whisk in egg yolks, kosher salt, and cinnamon.
• Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.
• Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.
• In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.
• Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.