Flourless Chocolate Cake & Salted Bourbon Caramel Sauce

By Naperville Magazine
April 2026 View more Recipe

By Kelli Ra Anderson

Classifying this dessert as a cake can be a bit misleading, since it lands somewhere between the creaminess of a chocolate truffle and the denseness of a fudge brownie. But no matter the texture, in the lexicon of chocolate lovers, it’s all delicious.

The additional bonus of this classic recipe is that it also ticks the boxes of gluten-free as well as Passover-friendly for this month of celebratory gatherings. Even better, the techniques for success range from ridiculously easy (essentially, just dump all ingredients into a bowl and mix) to “being a little patient” (folding foil around a springform pan can be a little fiddly.)

Baking this dish in a water bath certainly helps ensure evenly textured results, but this step isn’t essential. What matters most are quality chocolate ingredients like a good Dutch-processed cocoa and baking chocolate (Ghirardelli is a fan favorite.) Drizzle a lovely salted bourbon caramel sauce plus a flourish of whipped cream, and you have a dessert so decadent it is probably best enjoyed in small quantities. (Except for the true chocolate lover who knows no such restraint. You know who you are.)

CAKE INGREDIENTS

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 cup Dutch-processed cocoa
1¼ cups granulated sugar
1 teaspoon instant espresso powder (optional)
6 eggs
1 teaspoon vanilla extract
Pinch salt
Powdered sugar

DIRECTIONS

1. Preheat the oven to 350 degrees. Butter a nine-inch springform pan and line with parchment paper. Tightly wrap the bottom and sides with aluminum foil to prevent leaking.

2. Mix the cocoa powder, sugar, and espresso powder (optional) in a bowl.

3. Melt the butter in a medium pan over low heat. Add the baking chocolate and stir until melted, then remove from heat and add the sugar-cocoa mix. Stir until smooth.

4. Whisk the eggs and pour slowly, while whisking, into the batter. Add vanilla and a pinch of salt.

5. Pour the batter into the springform pan and set inside a larger dish to prepare a water bath, which provides a creamier consistency through gentle, indirect heat and prevents an uneven, dry texture. Pour boiling water into the larger pan halfway up the sides of the springform pan (do not let the water go higher than the foil.) Note: For less fuss, it’s OK to skip the water bath and place the springform pan directly into the oven.

PRO TIP: To cut the smoothest slices, before each cut dip a sharp knife in very hot water, then wipe the blade clean.

CARAMEL INGREDIENTS

1 cup sugar
¼ cup water
½ cup heavy cream, room temperature or warm
6 tablespoons unsalted butter (room temperature)
½ teaspoon salt
2 tablespoons bourbon

DIRECTIONS

1. Mix sugar and water in a pan over medium heat. Stir constantly while it bubbles. After about 5 minutes the mixture will begin to change color. Continue stirring until it reaches a medium-golden or amber color, then remove the mixture from the heat.

2. Add in the butter, one piece at a time, and stir until it is completely smooth.

3. Return the pan to the heat and add the cream, bourbon, and salt. Stir until completely combined (about 1 minute). Remove from heat and serve immediately or pour into a glass container to store in the refrigerator.

Photos: Kellira Media