Mini Flourless Chocolate Cakes with Sea Salt Caramel Sauce
“Yes, I would like to see the dessert menu.” Whenever I get the rare pleasure to go out the one thing I always anticipate is dessert. I have come to expect that every place I go should always have a decent flourless chocolate cake on their menu. I should note that I am a FCCC (Flourless Chocolate Cake Connoisseur), and if a restaurant doesn’t serve it on their menu or their nightly specials I am thoroughly disappointed. Sidebar, I should start putting that in my OpenTable special comments section when I make reservations = Special Instructions: Gluten Free Patron requires Flourless Chocolate Cake be provided.
Let’s be real, it is the only reliably delicious paleo/primal/grain-free-ISH dessert that tastes incredible and even the hostess can make delicious in a pinch. But alas, I have become spoiled and delusional that all places have the FCCC needs in mind, and I have an inner pout fest inside my head when they have nothing on the menu that I can enjoy. “Yes,” the waiter says, “… we have…Apple Crumble?!? -No, Key Lime Cheesecake?!? – No, Deconstructed Banana Split?!? NO!” Therefore, I have learned to make it myself.
Most flourless chocolate cakes are made from chocolate, butter, sugar, and eggs. How can you go wrong? I made mine dairy free and processed sugar free. Since this cake is so rich, I made mine in regular size muffin tins so I could serve it easier and freeze the leftovers without having to deal with a cake pan. You could even do a mini muffin size for a smaller treat or for a large party. You can also make this in larger sizes, and I give instructions about those in the recipe.
I added the Sea Salt Caramel Sauce because I absolutely love sea salt, caramel, and dark chocolate together, plus I really wanted the challenge of making dairy free, process sugar free caramel sauce. The caramel is more time intensive than the cake, but it’s a crowd pleaser and a little goes a long way.
Dairy Free Flourless Chocolate Cake
Serving Size: 12-14 muffin size or 1-9 inch cake pan
Dairy Free Sea Salt Caramel Sauce
Serving Size: About 1 1/4 cups
- 1 14oz. can full-fat, unsweetened coconut milk
- 1/4 cup pure maple syrup or honey
- 1/4 cup coconut palm sugar/coconut crystals
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon coarse sea salt
- 1 tablespoon coconut oil or unsalted butter
1. Combine the coconut milk, maple syrup (or honey), and coconut palm sugar in a medium saucepan over medium-high heat.
2. Bring to a boil, then turn heat down so it doesn’t boil over, and boil until thickened. It should eventually become a darker color, think caramel apple, and reduced to between 1 to 1 1/4 cups, about 15-30 minutes, whisking frequently.
3. Turn off heat and whisk in the vanilla, salt, and oil or butter until smooth.
4. Cool completely, and then use or store in lidded glass jar in the fridge for up to 2 weeks.