This Chocolate Flourless Cake crowned with Salted Caramel Mousse is a heavenly dessert, dense and moist, a chocolate lover’s dream come true. The chocolate flourless cake, made without flour, it boasts an intense chocolate flavor and a fudgy, melt-in-your-mouth consistency.
The cake is topped with a decadent layer of salted caramel mousse. Each spoonful is a heavenly blend of sweet and salty notes, perfectly complementing the richness of the chocolate cake. I decorated this cake with chocolate curls and caramel swirls that bring extra texture.
This cake is both indulgent and satisfying, a decadent treat perfect for any special occasion.
How to make flourless chocolate cake with salted caramel mousse
To create this decadent caramel chocolate cake, start by lining a 9-inch (23 cm) springform pan with parchment paper and preheating your oven to 180°C (350°F).
How to make the flourless chocolate cake
Begin by melting chocolate and butter together in a bain-marie until smooth. Add egg yolks one at a time, stirring well after each addition. Mix in cocoa powder and salt until fully combined.
In a separate bowl, whip egg whites until foamy, gradually adding sugar until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture. Pour the batter into the prepared pan and bake for 25-30 minutes.
How to prepare the chocolate curls
While the cake is baking, prepare the chocolate curls by melting chocolate over a bain-marie. Pour the melted chocolate onto the back of a baking sheet and spread it into a thin layer.
Place the tray in the freezer for 2-3 minutes, then use a spatula or knife to scrape the chocolate into curls.
How to prepare the caramel mousse
Heat 1/4 cup of cream until hot and set aside. In a saucepan, combine cornstarch with water and set aside. Cook sugar and water in a saucepan until dissolved and caramelized, then remove from heat and add hot cream and butter. Stir until smooth, then add cornstarch mixture and cook until thickened. Remove from heat, add vanilla extract and salt, and chill in the refrigerator.
Whip the remaining cream and fold a portion into the caramel mixture, then fold in the rest of the whipped cream.
How to prepare the caramel swirls
To create the caramel swirls, cook sugar, water, and lemon juice in a saucepan until caramelized, then drizzle thin caramel over the back of a soup ladle and allow it to cool and thicken.
Once the cake has cooled, spread the caramel mousse over the top and decorate with chocolate curls and caramel swirls. Alternatively, you can garnish with grated chocolate or cocoa powder.
Hope you will try it out and enjoy this indulgent caramel chocolate cake. If you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
For more caramel desserts check our full collection of Caramel Recipes.
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Crème Caramel
Mini Creme Caramel
Chocolate Salted Caramel Layer Cake
Caramel Carrot Cake
Walnut Caramel Mousse Cake
Apple Walnut Caramel Cake
Flourless Chocolate Cake with Salted Caramel Mousse
Ingredients
Flourless Cake
- 1 stick (110g) butter
- 4 eggs
- 1/3 cup (70g) sugar
- 1 tbsp (8g) unsweetened cocoa powder
- 5 ounces (150g) bittersweet chocolate
- Pinch of salt
Caramel Mousse
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) water
- 1 tbsp (14g) butter , at room temperature
- 1/4 tsp (1g) salt
- 1 tbsp (8g) cornstarch
- 1 tbsp (15ml) water
- 1 cup (240g) heavy cream , divided
- 1/2 tsp (3g) vanilla been paste or vanilla extract
Optional -Chocolate Curls
- 3/4 cup (90g) semisweet chocolate
Optional-Caramel Swirls
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) water
- 1 tbsp (15ml) lemon juice
Instructions
Prepare the flourless chocolate cake
- Line a 9-inch(23 cm) springform pan(with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).Â
- Melt chocolate and butter over a bain-marie until smooth. Add  yolks one at a time and stir well. Add cocoa powder and salt. Â
- Whip egg whites until foamy with a mixer, gradually add sugar. Gently fold the whipped whites to the chocolate mixture.
- Pour batter into prepared pan and bake for 25-30 Â minutes.
Prepare the chocolate curls, optional.
- Melt chocolate over a bain-marie until smooth. Pour the chocolate on the back of a baking sheet. Using a spatula or knife spread the chocolate in a thin layer.
- Put the tray in the freezer for about 2-3 minutes.
- With a spatula begin to scrape the chocolate and help with the other hand to form curls of chocolate.
Prepare the Caramel Mousse.
- Heat 1/4 cup of the cream until it is hot and set aside. Combine cornstarch with water and set aside. Â
- Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the hot cream and butter. It will bubble a little bit. Stir with a wooden spoon until smooth. Add cornstarch mixture and bring to a boil. Cook until thick and bubbly for about 1 minute, stirring constantly.
- Remove from heat, add vanilla extract and salt. Pour into a bowl, cover and refrigerate to chill.
- Whip the remaining 3/4 cup cream. Fold 1/3 of whipped cream into caramel mixture and then fold in the remaining whipped cream.
Prepare the caramel swirls.
- Place the sugar, water and lemon juice in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves. Cover the pan and cook for 3 minutes. Remove the lid and cook syrup, swirling the pan, for 3 to 4 minutes, until the syrup gets the color of dark caramel.
- Remove the pan from heat, and set aside to cool for 2-3 minutes, or until syrup begins to thicken. Using a fork, drizzle thin caramel over the back of a soup ladle. Remove from the ladle and repeat. If the caramel gets too hard heat again over very low heat and repeat the steps.Â
- Spread the mousse over the cake. Decorate with chocolate curls and caramel swirls if desire or simply with some grated chocolate or cocoa powder. Don't forget to check out all the other caramel chocolate recipes shared this month.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This cake is beautiful and looks absolutely delicious!
Just stunning! And with caramel mousse and caramel swirls, it’s a blue ribbon winner!!! YUM!
I just tried to leave a comment, so I’m not sure if you will get two from me or not! Just letting you know how beautiful this cake it! I love salted caramel so much, especially paired with chocolate. and the caramel swirls make it look extra fancy!
Exquisite”This heavenly cake is just so irresistible.
Cheers,
Rosa
Good grief! This looks SO good I can’t stand it. Absolutely picture perfect or in my case, fork perfect. 🙂
Incredible. Beautiful. Amazing.
Looks delicious – and might be a perfect Passover dessert if I swap the cornstarch for potato starch. What a treat!
I have to try it without starch of any kind, It might work without too, I added just to make sure it will be ok 🙂 Is potato starch better?
Ohhhhh! Absolutely gorgeous. I want to taste tha Salted Caramel Mousse and caramel swirls looks pretty. The cake looks so delicious!
I am so excited about this. It looks beautiful and appears to be gluten free too! Win!
Oh yum this looks so good! I absolutely love the combination of chocolate and salted caramel!
Very very good. Made this tonight and it was a huge hit. I baked it in a 9″ pan and I think it would have been too thin in a 10″ pan. The thickness in a 9″ was perfect.
I am so glad you liked it:) Yes, it is very good:) my family loved it too, my sister even made it for her husband's anniversary:)
You were right about the 9" pan, didn't noticed then but the pan I used is about 10 on the top but around 9 on the bottom, not straight form bottom to top.
HI,
I tried making this and the cake came out amazing! But the caramel came out with a strange texture the first try. The best way I can think to describe it is like boogers. it all stuck together in one clump and pull away from the pan when I tried to stir. I thought it was probably because of the cornstarch so the second try I left it out. That time it came out really good in terms of taste, but when it was cooled, it was a bit too stiff to fold into the whipped cream easily. Any idea what could have gone wrong the first time and does it need to be totally cold when you mix with the cream?
Thanks for the delicious recipe!
Not sure exactly what the problem was, but is it possible that you let the sugar too much to caramelize? After it cools down it is a little harder, but after you add a part of whipped cream it easily combine with the rest. I wish I could be there to show you and make it with you. It doesn't have to be too cold before folding it with the whipped cream, at room temperature is just fine. Let me know if you have any other questions, I would really love to help you with this as it is a delicious recipe.
Hello,
This recipe looks really delicious , I’ll try it this week.
Thank You 😉
Yes.. it looks good and it really taste amazing. It is one of my favorite desserts. Let me know how it turns for you.
Can this be made a day ahead of serving? I assume it should be stored in the refrigerator?
Sure you can, actually this is what I did.. we served it after it was chilled overnight in the refrigerator.
Cake base looked perfect. Rose well with a nice colour, skewer pulled out clean and cake just starting to pull away from the sides of the pan. I took it straight out of the oven into room temperature, say 22 degree Celsius and took the spring form sides of after about 5 minutes. The cake eventually sank not only in the centre but all over to half the height that it originally came out of the oven. I opened the door of the oven to check for doneness at about 25 minutes and cooked it for a further 5 minutes. The cake taste was good and would love some baking tips on what could I have done wrong.
I don't think you did anything wrong.. this is how it is suppose to happen.. it deflates.
Hope to try this one as soon as I find a converter to the metric system! ????
Hi,
With the salted caramel mousse, would it be possible to pipe it into swirls? Will it hold its shape? Lovely recipe!
Don't think so.. but you can try.. maybe refrigerate the frosting a bit before trying to create the swirls and might work well