Layered Flourless Chocolate Cake & Ganache with Whipped Cream & Caramel Sauce (Gluten-Free)

In a medium saucepan, melt the dark chocolate and unsalted butter together over low heat, stirring until smooth.

Melt Chocolate and Butter

In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. Add the vanilla extract.

Mix Sugar and Eggs

Gradually mix the melted chocolate mixture into the sugar and egg mixture until well combined.

Sift in the cocoa powder and fold it gently into the mixture until just combined.

Pour the batter into a greased 9-inch round cake pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Let cool completely.

In a small saucepan, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chopped dark chocolate in a bowl. Let sit for a few minutes, then stir until smooth.

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

In a medium saucepan, heat granulated sugar over medium heat until it melts and turns amber in color.

Once the sugar is melted, add the unsalted butter and stir until melted. Slowly add the heavy cream and pinch of salt, stirring until smooth.

Once the cake is cooled, pour the ganache over the top, allowing it to drip down the sides.

Slice the cake and serve with a dollop of whipped cream and a drizzle of caramel sauce on top.

Make Chocolate Truffle Pâté Recipe in just 2h . Layered Flourless Chocolate Cake & Ganache with Whipped Cream & Caramel Sauce (Gluten-Free)