Warm Flourless Chocolate Cake with Caramel Sauce

I made this last night and everyone loved it! I didn’t cook the caramel sauce long enough but I really don’t think it was necessary since the cake was so sweet and good. Unfortunately, this cake got left out on the counter overnight. Does anyone know if it is still ok to eat?

I am only rating the caramel sauce and it was PERFECT. I topped cheesecake with this caramel sauce, drizzled chocolate, and pecans for a “turtle cheesecake”

My sister can’t have gluten so I surprised her with this as a special Christmas treat. She loved it. It reminds me of brownies. Very rich and chocolatey.

The caramel sauce is a nice touch. I will take others’ suggestions and try whipped topping or ice cream next time to see what we like best. For the fun of it, I thought about substituting some white choc. chips in place of the 8 oz. of chocolate to see how that tastes.

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I gave it four stars because I think maybe a flourless cake can never be the same or as good as a cake with flour, yet this one was delicious and I believe everyone at my party enjoyed it. I did not make the caramel sauce and served it warm with vanilla bean ice cream which was a hit.


1 cup butter, cubed
8 ounces semisweet chocolate, chopped

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