Flourless Chocolate Cake with Salty Caramel Sauce and Berries #glutenfree #glutenfreerecipes #glutenfreebaking

These gorgeous mini chocolate cakes are rich in chocolate flavour that is perfectly offset by the saltiness of the caramel sauce and the tartness of the berries. Perfect to serve at your next high tea!

Flourless Chocolate Cake with Salty Caramel Sauce and Berries

Ingredients:

250g Butter
160g Dark Chocolate
4 Eggs - separated
1/2 cup Caster Sugar
100g Ground Almond Meal
30g Cocoa Powder 

Method:

Preheat oven to 190C.
Spray 6 mini tins with oil or grease with melted butter.
Place the butter and chocolate in a bowl.
Place bowl into saucepan of boiling water, being careful that the bottom of the bowl is clear of the water.
Melt the butter and chocolate together and let it cool.
Add egg yolk, sugar, ground almond meal and cocoa powder into the butter, chocolate mixture. 
Stir about 5 minutes until smooth.
In another clean bowl, beat egg white until firm peaks form.
Add egg white into the chocolate mixture and use plastic spatula to mix well gently. 
Pour into the tins till 90% full and bake in 190C about 18-20 minutes.
Turn out from the tin when still warm.
Serve with salty caramel sauce and ice cream/ fresh cream and berries.

Salty Caramel Sauce

Ingredients:

1/2 cup Caster Sugar
1 cup Thickened Cream
30g Butter
1/2 teaspoon Salt

Method:

Heat sugar in saucepan on medium heat until sugar melts and toffees to golden colour, but not burnt it. 
Place the cream into saucepan , stir well. 
Add butter and salt, cook another 3 minutes or until thick, rich caramel.. 
Serve when warm or cold.

Tips:

• I use the mini baking tins. You can use regular cake tin if you like. But be sure to line the tin with baking paper. It may need about 50 minutes in 180C. Cut only with a WARM knife.

• I only use little sugar in the cake as it is served with caramel sauce. If you are sweet lover or not serving with caramel sauce, you can add extra sugar to the mixture.

• Use any fresh or frozen berries you like. Or you can add sliced banana when cooking the caramel sauce.

Perfect for your next high tea!