Flourless German Chocolate Cake

Flourless German Chocolate Cake: A Decadent, Gluten-Free Delight

Chocolate lovers and gluten-free enthusiasts, brace yourselves for a cake that promises to be both decadently rich and wonderfully accommodating to dietary restrictions. My latest baking adventure resulted in a scrumptious Flourless German Chocolate Cake that will undoubtedly steal the show at any gathering. This treat is not only delicious but also beautifully complex with layers of deep chocolate flavor and a sweet, crunchy topping. Here’s how to bring this chocolatey dream to life in your kitchen!

Ingredients

For the Flourless Chocolate Cake:

• 1 Cup Semi-Sweet Chocolate Chips (170 g)
• 8 Tbsp (1 Stick) Unsalted Butter (113 g)
• ½ Cup Unsweetened Cocoa Powder (43 g)
• ¾ Cup Granulated Sugar (150 g)
• ¼ teaspoon Fine Sea Salt
• 1 teaspoon Vanilla Extract
• 3 Large Eggs

For the Chocolate Ganache:

• 1 Cup Semi-Sweet Chocolate Chips (170 g)
• ½ Cup Heavy Cream (113 g)
• Pinch of Fine Sea Salt

For the Coconut Pecan Caramel Topping:

• 3 tablespoon Unsalted Butter (37 g)
• ¾ Cup Light Brown Sugar, Packed (175 g)
• 2 Large Egg Yolks
• 5 Oz. Can Evaporated Milk (Approximately ¾ Cup, 147 ml)
• 2 tablespoon Heavy Cream (22 ml)
• 1 teaspoon Vanilla Extract
• 1 ½ Cups Sweetened Shredded Coconut (135 g)
• ¾ Cup Chopped Pecans (85 g)
• ½ teaspoon Angostura Bitters (Optional)
• Pinch Fine Sea Salt

Directions

Flourless Chocolate Cake:

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, melt chocolate chips and butter over medium-low heat. Remove from heat and stir in vanilla extract and beaten eggs.
3. In a separate bowl, combine cocoa powder, sugar, and salt. Mix the wet and dry ingredients until evenly blended.
4. Prepare a 9-inch cake pan: Grease, line with parchment, and grease again. Pour the batter into the pan.
5. Bake for 25 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Chocolate Ganache:

1. While the cake is baking, heat the chocolate chips and heavy cream in a saucepan over medium-low until smooth. Keep the ganache warm.

Coconut Pecan Caramel Topping:

1. In a medium saucepan, combine butter, brown sugar, egg yolks, heavy cream, and evaporated milk. Cook until boiling, then reduce heat to medium and let thicken for about 4-5 minutes.
2. Remove from heat and stir in vanilla, pecans, coconut, bitters, and salt. Let the topping cool completely.

Assembly:

1. Spread the warm ganache over the cooled cake, letting it set slightly.
2. Top with the coconut pecan caramel mixture. Allow the cake to set before slicing.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8

This Flourless German Chocolate Cake is a true testament to how gluten-free options can rise to the occasion, delivering sensational taste and texture that everyone can enjoy. Whether it’s for a special occasion or a casual dessert craving, this cake will fulfill your chocolate desires and then some. Dive into this layered delight and enjoy every bite!

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