Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Step 4. I agree with previous reviewers; be careful not to overbake! The dark chocolate cake with fluffy buttercream, sweet salted caramel and crunchy toffee – it’s the perfect cake for chocolate and caramel lovers. Flourless Chocolate Cake with Salted Caramel Sauce February 6, 2013 August 20, 2016 — 11 Comments In December, just a few days before Christmas, we said good-bye to our dear friends Marcelle and Dave as they packed up their family and headed down to Los Angeles for a new job. You can refrigerate the sauce for up to a week but will need to reheat it to serve. Disclaimer: I am not really a cake person. Just try one of these ooey, gooey, absolutely crave-worthy chocolate caramel desserts. Transfer to a container and place in the refrigerator to firm up and cool. Cool the cake completely before frosting. Stir in chocolate, and continue to stir until almost melted. All that being said, though, I feel that ANY kind of caramel sauce was unnecessary. Slowly add cubed butter and mix until smooth. Or are those ingredients for another use in the cake batter? Sorry to hear that Sarah! The hint of Tennessee Whiskey in the caramel gives it a depth of flavor and it is the perfect pairing for the rich chocolate cake and frosting. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. And I finally admitted that I’d already found my birthday perfection; it’s my day after all, dammit, and I was going to have this cake. – Pour the batter in the baking pan. Should I have let it rest prior to putting in oven? Kelley I just made this for my husband as practice for my moms birthday cake. Fact: Chocolate and caramel are a match made in heaven. Remove cake from the oven when done and poke holes in the top of the cake and … Flourless Chocolate Cake with Caramel Sauce (162) 1 hour 130 reviews A rich complex bitter-sweet chocolate cake which is simple to make and always loved by all. Add in chopped walnuts for that crunch. Gradually stir in the cream. To prepare caramel, place sugar and cream of tartar in a medium, high-sided saucepan set over medium-high heat. To make chocolate cupcakes instead bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out mostly clean aside from a few crumbs. Texture is somewhere between a brownie and fudge. The thing that makes these cupcakes truly extraordinary is the homemade whiskey caramel sauce. A 5-star recipe for Chocolate Caramel Poke Cake made with chocolate cake mix, sweetened condensed milk, caramel topping, nondairy whipped Mix the condensed milk and the caramel together. I garnished the cake with a sprinkling of powdered sugar and a few strawberry fans. Rave reviews, no leftovers. Rich. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Finish it off with a rich Chocolate Glaze and Salted Caramel Sauce - it's irresistible! Dense and rich and SUPER chocolaty -- this is enjoyed by everyone not just those who are wheat-sensitive. It has a nice, dark flavor. This is rich, dense and fudgy. I also made the caramel sauce. Prepare the cake as instructed on the box. A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch. This was selected as a gluten free recipe for an office potluck -- I followed the recipe exactly for the cake using nestles semi sweet baking chocolate, unsalted butter, medium eggs (not extra large) and plain old sugar in a regular old cake pan with parchment on the bottom. Let cool 5 minutes. The top rose and cracked, looked like a brownie. What chocolate ganache do you recommend making? In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. I have never cared for dark chocolate, but I loved this cake. I frost the cake with an amazing salted caramel buttercream made with homemade caramel sauce. The cake rose too much in centre. Instead I topped it with a crushed strawberry/Grand Marnier suace and fresh whipped cream. Your Chocolate Cake with Caramel Sauce looks delicious! It has a nice, dark flavor. I will make this a dessert staple in our home. You can also chill the cake and sauce, then warm again before serving. It’s so tasty as a drink with ice and in this Amarula, Chocolate & Caramel Cake of course! The edge was a little crumbly but no problem getting it out of the pan, a little low in the middle. And after quite a few fails, I finally recreated a chocolate caramel fudge sauce that’s worthy of sharing with you! I served it with whipped cream (non-dairy whipped topping just wouldn't cut it!) 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