Best 2 Pretzel Crusted Flourless Chocolate Cake With Sauteed Spiced Pears And Salted Caramel Sauce Recipes
Indulge in a culinary masterpiece that combines the sweet and savory, the crunchy and smooth. Introducing the Pretzel-Crusted Flourless Chocolate Cake with Sautéed Spiced Pears and Salted Caramel Sauce, a dessert that offers a symphony of flavors and textures. The flourless chocolate cake, with its rich, dense, and fudgy texture, forms the perfect base for a pretzel crust that adds a salty crunch. Sautéed pears, infused with warm spices like cinnamon and nutmeg, provide a delightful contrast to the chocolate's intensity. Finally, the salted caramel sauce, with its luscious sweetness and hint of salt, ties all the elements together, creating an unforgettable dessert experience. This recipe provides detailed instructions for each component, ensuring that you can recreate this culinary masterpiece in your own kitchen.
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WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Provided by GANCHROW
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g
FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
Categories Cake Chocolate Egg Dessert Bake Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 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. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. 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. (Can be made 1 day ahead. Cover and refrigerate.)
- For caramel sauce:
- Stir sugar, water, and lemon juice in heavy 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. (Can be made 1 day ahead. Cover and chill.)
- Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.
Tips:
- Use high-quality chocolate for the best flavor. A blend of semisweet and bittersweet chocolate works well.
- Make sure the eggs are at room temperature before you start baking. This will help them emulsify with the other ingredients more easily.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a water bath to prevent it from cracking.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- When making the salted caramel sauce, be careful not to overcook it. The sauce should be a deep amber color, but it should not be too thick.
- If you don't have time to make the salted caramel sauce, you can use store-bought caramel sauce instead.
- Serve the cake with a dollop of whipped cream or ice cream.
Conclusion:
This pretzel-crusted flourless chocolate cake is a delicious and decadent dessert that is perfect for any occasion. The combination of the rich chocolate cake, the salty pretzel crust, the sautéed spiced pears, and the salted caramel sauce is simply irresistible. This cake is sure to be a hit with your family and friends.
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