Flourless Chocolate Cake with Cabernet Clove Caramel Sauce


Flourless Chocolate Cake
1/4 cup granulated sugar
1 cup hot brewed espresso
10 oz unsalted butter
10 oz bittersweet chocolate
5 egg yolks
5 large eggs
1 teaspoon kosher salt

Cabernet Clove Caramel Sauce
3/4 cup heavy cream
1 cup Cabernet Sauvignon wine, divided
2 cups granulated sugar
2 tablespoons butter
1/2 teaspoon ground cloves


Flourless Chocolate Cake
Preheat oven to 310°F. Prepare a 10-inch cake pan by spraying bottom with non-stick cooking spray and lining parchment paper circle that fits just inside bottom of cake pan.

Whisk sugar into espresso in a large mixing bowl to dissolve the sugar.

Heat butter in a saucepan to a simmer, turn off heat. Add chocolate. After five minutes whisk butter and chocolate together.

Whisk together eggs, egg yolks and kosher salt in another mixing bowl. Stir chocolate mixture into eggs and blend well. Slowly stir espresso into chocolate mixture and blend until smooth.

Pour batter into prepared cake pan. Place 10-inch cake pan into a larger pan. Place into oven and pour warm water into larger pan to come halfway up the side of cake pan. Bake 40–50 minutes, or until cake has completely set.

Remove from oven. Cool at room temperature before inverting cake onto a platter, removing pan and parchment paper. Slice and serve once cooled.

Cabernet Clove Caramel Sauce
Stir together heavy cream and 1/4 cup wine.

Heat sugar and remaining 3/4 cup wine in a heavy bottom saucepan over medium until sugar dissolves. Raise heat to high and boil without stirring until syrup pours thickly from a spoon, occasionally brushing down sides of pan with wet pastry brush, about 8 minutes.

Remove from heat. Gradually add cream and wine mixture. Stir over low heat to dissolve any hard caramel bits. Remove from heat; whisk in cloves and butter.