Flourless German Chocolate Cake
This Flourless German Chocolate Cake has a densely flavorful chocolate cake topped with the best sticky-sweet coconut caramel pecan topping!
Servings: 8 Servings
Calories: 853kcal
Equipment
- Stand Mixer Optional
- 9-inch Cake Pan
- Parchment Paper
Ingredients
Flourless Chocolate Cake
- 1 Cup Semi-Sweet Chocolate Chips 170 g
- 8 Tablespoons Unsalted Butter 113 g
- ½ Cup Unsweetened Cocoa Powder 43 g
- ¾ Cup Granulated Sugar 150 g
- ¼ Teaspoon Fine Sea Salt
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
Chocolate Ganache
- 1 Cup Semi-Sweet Chocolate Chips 170 g
- ½ Cup Heavy Cream 113 g
- Pinch of Fine Sea Salt
Coconut Pecan Caramel Topping
- 3 Tablespoons Unsalted Butter 37 g
- ¾ Cup Light Brown Sugar Packed, 175 g
- 2 Large Egg Yolks
- 1 (5 oz.) Can Evaporated Milk About ¾ Cup, 147 ml
- 2 Tablespoons Heavy Cream 22 ml
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Sweetened Shredded Coconut 135 g
- ¾ Cup Chopped Pecans 85 g
- ½ Teaspoon Angostura Bitters Optional
- Pinch Fine Sea Salt
Instructions
Flourless Chocolate Cake
- Preheat the oven to 375°F.
- In a small saucepan, combine 1 cup semi-sweet chocolate chips, the unsalted butter, and melt over medium-low heat. Once melted, remove from the heat and stir in the vanilla extract and beaten eggs.
- While the chocolate and butter mixture is melting, combine the cocoa powder, sugar, and salt in a separate bowl, or in the bowl of a stand mixer if using. Add the wet ingredients to the dry ingredients and mix on medium-low speed, (or by hand) until evenly combined.
- Prepare a 9-inch cake pan by greasing with unsalted butter, then line the bottom with parchment paper, trimming any excess. Add another layer of butter on top of the parchment paper. Note - Do not skip any part of this step. The cake will stick if you don't use greased parchment paper.
- Pour the prepared cake batter into the cake pan and bake for 25 minutes. Remove and let cool for at least 10 minutes.
- To remove the cake from the pan, place a plate or on a wire rack on top of the cake and quickly invert it. The cake should release on its own. Remove the parchment paper and allow to cool.
Chocolate Ganache
- While the cake is in the oven, add 1 cup of semi-sweet chocolate chips and the heavy cream to a small saucepan. Heat on medium-low and stir until chips are melted and smooth. Keep warm until ready to assemble the cake.
Coconut Pecan Caramel Topping
- Add butter, light brown sugar, egg yolks, heavy cream, evaporated milk to a medium saucepan and heat over medium-high heat. Stir frequently until the mixture comes to a low boil.
- Once boiling, reduce the heat to medium and whisk frequently until the mixture thickens, about 4 to 5 minutes. Remove from heat.
- Stir in the vanilla extract, chopped pecans, sweetened coconut, Angostura bitters, and kosher salt until evenly incorporated. Allow to cool completely.
Cake Assembly
- Pour the warm chocolate ganache over the cake, and spread it out evenly with a spatula. Allow the ganache to cool and set up for at least 10 minutes or until completely cooled and set up.
- Spoon the coconut pecan caramel topping over the chocolate layer and gently spread it out. Note: If the chocolate layer has not set completely up, take care not to overwork the topping into the chocolate mixture.
- Slice, serve, and enjoy!
Notes
You will likely not use all of the chocolate and the coconut pecan caramel topping.
Cooking for a crowd? This recipe easily doubles!
Nutrition
Calories: 853kcal | Carbohydrates: 72g | Protein: 9g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 124mg | Potassium: 553mg | Fiber: 9g | Sugar: 58g | Vitamin A: 937IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 5mg
