Wednesday, June 1, 2016

{Gluten-Free} Sticky Chocolate Cake with Candy Cap-Rosemary Caramel Sauce

I needed a quick cake to put under candles tonight...and I decided to bake a variation of the Kladd Kakka I had just posted for #FoodieExtravaganza. I made a quick caramel with the candy cap-rosemary bitters from Bar Cart Cocktail Co. Then I slathered the cake with caramel and stuck in all the candles I could find in the kitchen drawers. Why - oh, why!! - did I pack all the birthday candles this past weekend?!?!

"This doesn't taste gluten-free, Mamma," he declared as he devoured his slice. I think that's a compliment.

  • 2 eggs
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder
  • 1 C gluten-free flour blend
  • 1/2 C butter, melted
  • 2 to 3 dashes candy cap-rosemary bitters from Bar Cart Cocktail Co.
  • 2 C organic granulated sugar
  • 12 T butter, cubed
  • 1 T instant coffee or espresso
  • 1 C organic heavy cream
  • 1 T fleur de sel (or any other flaky sea salt)
  • 2 to 3 dashes candy cap-rosemary bitters from Bar Cart Cocktail Co.


Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down.

Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.

Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Using a candy thermometer, cook till it reaches 350 degrees F.

As soon as the caramel reaches 350 degrees F, add the butter cubes all at once. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted. Stir in the instant coffee.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and the bitters. Whisk to incorporate.

Let the sauce cool for 10 to 15 minutes before using. Then pour leftovers into a glass jar and let cool to room temperature. Warm before serving.

Preheat the oven to 350°F.

Whisk eggs and sugar together in a large mixing bowl. Fold in the flour, cocoa powder, and bitters. Pour in the butter and stir until smooth with a spatula.

Transfer the mixture into a parchment-lined baking dish. Smooth the top and bake in the oven for approximately 16 to 18 minutes. The cake should just be set on top and sticky inside. Let the cake cool for at least 10 minutes before inverting. Turn the cake out onto a serving platter. Spoon the caramel over the top.

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