Flourless Chocolate Ganache Cake with Fleur de Sel Caramel Topping
Prep Time: 10 minutes Bake Time: 35-40 minutes Serves: 8-10
1 cup (2 sticks) + 2 tablespoons unsalted butter (+ extra for greasing the pan)
1 ½ cups dark chocolate chips
½ teaspoon La Baleine Fine Sea Salt
2 teaspoons espresso powder
1 ¾ cup brown sugar
2 teaspoon vanilla extract
½ cup sifted cocoa powder
1 tablespoon water
½ cup heavy whipping cream
La Baleine Fleur de Sel, to garnish
Optional, but can be served with things such as fresh berries, whipped cream, ice-cream, toasted + chopped nuts (such as pecans or hazelnuts)
1) Preheat oven to 325 degrees.
2) In a medium-sized saucepan, set over low heat, add 1 cup (2 sticks) of butter and the chocolate, and cook, stirring constantly, until melted.
3) Add in the La Baleine Fine Sea Salt, espresso powder, ¾ cup brown sugar and vanilla and stir until the sugar has dissolved and everything is well mixed. Remove the pan from the heat and allow the mixture to cool for a few minutes.
4) Next, vigorously whisk in the eggs until the batter is smooth, glossy, slightly fluffy and the eggs are fully incorporated (this should take about 45-60 seconds of whisking).
5) Lastly, very gently whisk or mix in the cocoa powder just until combined (you should still see a few specks of cocoa powder here or there throughout the batter).
6) Generously grease a 7 ½”-8” springform pan with butter and pour in the batter. Bake for 35-40 minutes. The center will be mostly set and the edges will look a bit cracked and crumbly. Be sure not to overbake! If anything you want to underbake by a few minutes to ensure that the cake maintains its rich and gooey texture. Additionally, it will finish cooking and setting while it cools. Transfer the cake to the top of the stove or a baking rack to allow it to cool completely.
7) While the cake cools, prepare the caramel sauce topping. In a medium-sized saucepan set over medium heat, combine the remaining 1 cup of brown sugar and the water. Stir until combined and the sugar has dissolved into a liquid. Allow the mixture to start boiling, then carefully (as it can splatter a bit) pour in the heavy cream, stirring constantly until it’s combined. Allow the caramel to boil for 5 minutes. Then remove the pan from the heat and stir in the remaining 2 tablespoons of butter until it’s melted. Allow to cool completely.
8) Once the cake has completely cooled, place it on a serving dish and remove from the springform. Top with the caramel sauce then sprinkle generously with La Baleine Fleur de Sel. Slice and serve the cake as is or with your choice of toppings.
9) The cake will last 5-6 days, covered in plastic wrap, and stored in the refrigerator. Just allow it to come to room temperature before serving to ensure a gooey, fudgy texture.
The espresso powder can be omitted from the recipe. While it works to enhance the flavor profile and bring out the richness of the chocolate, it isn’t absolutely necessary. Similarly, the caramel sauce can be omitted entirely and the torte can be served as is, simply sprinkled with the La Baleine Fleur de Sel.
The caramel sauce can be made 24 hours ahead. Just store in the refrigerator, in an airtight container, and reheat it, over low heat, stirring constantly. Cool for a few minutes then top the cake.
The cake can be made up to 48 hours in advance. Keep it in the pan, covered tightly with plastic wrap. It can stay on the countertop for up to 24 hours, but should be placed in the refrigerator for any additional time. Simply allow it to come to room temperature before transferring to a serving dish and topping with the caramel sauce and La Baleine Fleur de Sel.