Why You’ll Love Warm Flourless Chocolate Cake with Caramel Sauce Recipe

Decadent and chocolate‑forward — perfect for chocolate lovers.
Gluten‑free naturally, since it doesn’t use any flour.
The homemade caramel sauce adds a luxurious sweet contrast.
It’s impressive for special occasions but easy enough for a weekend treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, cubed
8 ounces semisweet chocolate, chopped
2 3/4 cups white sugar, divided
1 cup unsweetened cocoa powder
6 eggs
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Directions

Preheat your oven to 350°F (175°C). Butter the bottom of a 10‑inch springform pan and line it with parchment paper.
In a large saucepan over low heat, melt the cubed butter. Stir in the chopped chocolate until it’s almost fully melted, then remove from heat and stir until smooth.
In a large bowl, mix 1 1/4 cups of the sugar with the cocoa powder. Whisk in the eggs until well combined, then whisk in the chocolate mixture. Transfer this batter to the prepared pan.
Bake for about 45 minutes, until the edges are puffed and the center is set but still jiggles slightly. Let the cake cool in the pan on a wire rack. Then run a knife around the sides, remove the springform, and invert the cake onto a plate.
Meanwhile, make the caramel sauce: combine the remaining sugar, water, and lemon juice in a heavy saucepan over medium heat. Bring to a boil and cook without stirring until the syrup turns a deep amber color.
Remove from heat and gradually stir in the heavy cream (it will bubble up). If there are lumps, return to low heat until smooth. Stir in the 2 tablespoons of butter.
Cut the cake into wedges while warm and spoon the caramel sauce over the top to serve.

Servings and timing

Servings: 12 slices
Prep time: about 15 minutes
Bake time: about 45 minutes
Total time: around 1 hour

Variations

Add berries: Serve with fresh raspberries or strawberries for a fruity contrast.
Whipped topping: A dollop of whipped cream or a scoop of vanilla ice cream adds creaminess.
Salted caramel: Sprinkle a little sea salt in the sauce for a salted caramel twist.

Storage/Reheating

Store: Keep leftover cake and caramel sauce in airtight containers in the refrigerator for up to 3–4 days.
Reheat: Warm gently in the microwave or oven before serving. The caramel sauce can be reheated separately.
Freeze: Cake can be frozen (without sauce) for up to 2 months; thaw in the fridge before warming and serving.

FAQs

What makes this cake flourless?

This cake doesn’t use any wheat or flour; it relies on eggs and chocolate for structure, making it naturally gluten‑free.

Why does the center jiggle?

A slight jiggle in the center is normal; it indicates a fudgy texture rather than a fully set cake.

Can I use dark chocolate instead of semisweet?

Yes, dark chocolate can be used for a richer, more intense chocolate flavor.

Is this recipe gluten‑free?

Yes — because it contains no flour, it’s suitable for gluten‑free diets.

Can I make the caramel sauce ahead of time?

Yes, make the caramel sauce ahead and warm it gently when ready to serve.

What pan should I use?

A 10‑inch springform pan works best for easy removal of the cake.

Can I substitute ingredients for dairy‑free?

You could try dairy‑free butter and cream alternatives, but texture and flavor may differ.

How do I know when the caramel is ready?

The syrup should turn a deep amber color; avoid stirring once it starts boiling to prevent crystallization.

Can I skip the lemon juice in the sauce?

Yes, the lemon juice is optional; some cooks prefer caramel without it.

What’s the best way to serve this cake?

Warm with caramel sauce, and optionally alongside ice cream or fresh berries.

Conclusion

This warm flourless chocolate cake with caramel sauce is a decadent dessert that strikes a perfect balance between rich chocolate and sweet caramel. Whether for a special dinner or a cozy treat, it’s sure to impress with its elegant simplicity and indulgent flavor.