Caramel Drenched Flourless Chocolate Cake

By Gaby

Jump to Recipe

Today is the day!! My most favorite day of the year – it’s my birthday 🙂 And I’m celebrating with this Caramel Drenched Flourless Chocolate Cake. DUH!

Caramel Drenched Flourless Chocolate Cake from www.whatsgabycooking.com (@whatsgabycookin)

Technically this is the same cake from 2 years ago – but I’m a mom now and time is limited so we’re just going for it!! So without further ado… LET’S HAVE SOME CAKE.

A few years back my family and I spent some time in Costa Rica and one of the restaurants served the most epic chocolate cake with caramel on top and I basically died and went to heaven. Couldn’t breath. It was the most incredible thing I had ever tasted and I knew right then and there it had to be made for my birthday. So naturally… here it is! (clearly once I make up my mind there is no turning back!)

It’s a flourless chocolate cake DRENCHED in a homemade caramel with all the scoops of ice cream on top because why the hell not. It’s picture perfect when you add some sparklers on top and then all that’s left is to slice and serve and GO TO TOWN.

Get into it guys!! And happy birthday to me 🙂

Caramel Drenched Flourless Chocolate Cake

4.5 from 2 votes
Print Recipe Pin Recipe Review Recipe
Course Dessert
Cuisine Italian
Servings 8 -10 servings

Ingredients
  

For the Cake

  • 1 cup unsalted butter
  • 8 ounces semisweet chocolate chips
  • 1 1/4 cups sugar
  • 1 cup unsweetened cocoa powder
  • 6 large eggs

For the Caramel sauce

  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Toppings

  • Lots and lots of Vanilla ice cream scoops
  • Sparkler Candles

Instructions
 

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. Add sugar and cocoa and whisk to combine. Add eggs; whisking until well blended. 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.

For caramel sauce:

  • Stir sugar and water in small 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.
  • Drizzle the cake with warm caramel sauce and pile up with scoops of vanilla ice cream and throw some sparklers on there because WHY NOT!

46 Comments

  1. Happy, happy HAPPY 3-0! I just crossed the threshold last month, and thus I can tell you with total authority that 30 million calories are an EXCELLENT way to celebrate. Enjoy your day!

    Reply

  2. Anything with caramel “drenched” has me swooning! This cake is lovely. And a BIG happy birthday to you!!

    Reply

  6. Happy happy birthday! Having reached the milestone last fall, I can say that life at 30 is still pretty rad, despite the fact that mine, at the moment, does not include eating this cake. I couldn’t be more jealous of this, or the 30 billion more calories you’re consuming in Italy! xo

    Reply

  8. Happy Birthday!!!! Of course- you would find the most gorgeous way to celebrate it! I would love to shove that whole thing in my mouth!

    Reply

  9. Happy Birthday Gaby! Have a scrumptious birthday! (I see you are!)
    ❤️ Barbara

    Reply

  15. Happy birthday, Gaby! With a cake like this, I’d turn 30 every day. Hope it’s the best decade yet!

    Reply
  16. Pingback: Friday Link Love - Two Places at Once

  17. Happy Birthday Gaby! And what a pretty cake to celebrate it with! Best Wishes!

    Reply
  18. Pingback: May 2016: A Review | Once In A Blue Spoon
  19. Pingback: Friday Favorites « SOUTH BY NORTHWEST
  21. Pingback: Friday Link Love | Two Places at Once
  22. Pingback: Herb Crusted Roasted Salmon - What's Gaby Cooking

  23. Gaby, have a wonderful birthday! Don’t let the sugar rush from your gorgeous cake prevent you from reflecting on your impressive accomplishments this year. The joy you bring to cooking makes every day a celebration for me. Wishing all the best, always.

    Reply

  24. Hi Gaby. Been following you for awhile just never posted anything , but had to say HAPPY B-DAY!! Today is my sister’s birthday as well although she’s 30 years older than you. 😉

    I have to get your link over to my son who just recently (8 months ago) moved to LA to pursue acting, so he’s poor and is in dyer need of some great recipes that will sustain him. He’s 25, but his Mama is still looking after him (he could do without my suggestions). Ha HA

    Have a GREAT day!

    Reply

  28. If you ever have a chance to put sparklers on a cake–DO IT! Someone did for me this year and it touched my heart! I still think about it. Happiest of birthdays to you!

    Reply

  30. Happy Birthday Gaby! Thank you for all of your wonderful recipes and I hope you have a fun-tastically delicious day!

    Reply

  32. Happy belated!! Hope you devoured this and shared with all your loved ones. Because what could be more special that cake and cool people, right?

    Reply

  33. Hi Gaby, If i make this ahead of time, will the caramel harden? I’m hoping to make this for a friend’s birthday.

    Reply

  38. 4 stars
    Dear Gaby,
    Love the sweet recipe…. Will surely try it…
    A Happy Birthday to you…
    Cheers,
    Monica Joseph India

    Reply

  40. Happy Birthday Gaby! I celebrated my birthday on Sunday. Wish I had seen this fabulous cake, although the Poke Strawberry Jello Cake that I made was enjoyed by everyone.
    Have the best birthday, surrounded by those you love.

    Reply

  41. You go girl..indulge yourself….Happy Birthday Gaby! This looks absolutely decadent,.♥️

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating