//Flourless Caramel Chocolate Cake//

I made this cake yesterday to bring over to Steven's cousin for Passover gathering last night - and it was a hit. Since there were so many cakes - people took chunks of this cake home with them. And I could not be happier since I have a smaller version of this cake waiting for me at home.

This cake is very easy to make and for chocolate lovers - this cake won't dissappoint you.

This cake is so rich, moist and the caramel mix with the ganache chocolate covered the cake on top are just perfect combination that melts in your mouth. I lessen the amount of sugar by half a cup since I do not want to be so sweet. And the taste just came out right.

So here they are.

::Recipe::

Flourless Caramel Chocolate Cake

~ 1 cup semisweet or bittersweet chocolate chips (I used Guittard)

~ 1/2 cup unsalted butter

~ 1/2 cup granulated sugar

~ 1/4 teaspoon salt

~ 1 to 2 tespoons espresso powder (I used Medaglia D'Oro)

~ 1 teaspoon vanilla extract

~ 3 large eggs

~ 1/2 cup unsweetened cocoa powder 

For Ganache

~ 1 cup semisweet or bittersweet chocolate chips

~ 1/2 cup heavy cream

For Caramel

~ 1/3 cup packed brown sugar

~ 6 tablespoons butter

~ 4 tablespoons milk

1. Prehat the oven to 375 deg F. Lightly grease an 8 or 9" round cake pan then line the bottom with a round of parchment, great that too.

2. In a microwave safe bowl melt the chocolate and butter together until it completely melted. 

3. Stir in the sugar, salt, espresso powder and vanilla. Add the eggs and using electric  mixer beat briefly until smooth. Add the cocoa powder and mix well.

4. Spoon the batter into the prepared pan and bake for 25 minutes. The top should have a thin crust and the cake will raised significantly but that's okay since when take it out it from the oven the cake will flatten immediately.

5. Cool in pan for 5 minutes then loosen sides with a think knife. Turn it out onto a serving plate and cool completely.

6. To make the ganache add the chocolate to a small heat proof bowl. Heat the cream until it just starts to simmer. Pour over the chocolate and allow to sit for 3 minutes. Stir until smooth and chocolate is completely melt. Spoon over the cake and allow to set.

7. Make the caramel by heat the brown sugar, butter and milk in a small saucepan over medium heat. Stir often and as soon as it begins to boil remove from heat. Allow to cool down, while still lukewarm spoon over the top and use the back of spoon or a spreader to evenly coat the top of the cake. Some of the ganache will melt and mix into it but that is fine.

8. Serve at room temperature or chilled.

~~~o0O~~~

Happy baking Everyone?