Name: Flourless German Chocolate Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 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; Chocolate Ganache; 1 Cup Semi-Sweet Chocolate Chips (170 g); ½ Cup Heavy Cream (113 g); Pinch of Fine Sea Salt; 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

Description

This Flourless German Chocolate Cake combines a rich, dense base with a luxurious chocolate ganache and a uniquely delicious coconut pecan caramel topping. It’s a sophisticated take on the classic, offering layers of texture and flavor that are sure to delight any palate.

Perfect for a special occasion or a quiet evening in, this cake promises a gourmet experience. The absence of flour highlights the deep chocolate taste and smooth ganache, while the coconut and pecan bring a delightful crunch and richness to every bite.

Ingredients

Scale

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

Instructions

Flourless Chocolate Cake
Preheat the oven to 375°F (190°C).
In a small saucepan, combine chocolate chips and unsalted butter. Melt over medium-low heat, then remove from heat and stir in vanilla extract and beaten eggs.
In a separate bowl, mix cocoa powder, sugar, and salt. Combine wet and dry ingredients until evenly mixed.
Grease a 9-inch cake pan, line with parchment paper, and grease again. Pour batter into the pan.
Bake for 25 minutes. Allow to cool in pan for 10 minutes before inverting onto a wire rack.
Chocolate Ganache
While the cake bakes, heat chocolate chips and heavy cream in a saucepan over medium-low until smooth. Keep warm.
Coconut Pecan Caramel Topping
In a medium saucepan, combine butter, brown sugar, egg yolks, heavy cream, and evaporated milk. Heat until boiling, then reduce to medium and cook until thickened (about 4-5 minutes).
Remove from heat; stir in vanilla, pecans, coconut, bitters, and salt. Cool completely.
Assembly
Spread warm ganache over cooled cake. Let set.
Top with coconut pecan caramel mixture. Allow to set before slicing.

Prep Time: 20 minutes
Cook Time: 25 minutes