Flourless Chocolate Cake with Caramel Ganache and Butterscotch Sauce

Prep Time: 25 minutes
Cooking Time: 55 minutes
Serves: 12

Ingredients:

300g 70% cocoa dark chocolate, chopped
190g butter
1 cup (220g) caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon baking powder
3 cups (275g) almond meal Coffee beans, optional Caramel Ganache
360g Caramilk chocolate
1/3 cup cream Butterscotch Sauce
200g (1 cup) brown sugar 300ml cream
60g butter

Method:

To make the caramel ganache, place the chocolate and cream in a microwave safe bowl and microwave on high for 1 minute. Stir and microwave for a further minute. Stir until smooth. Place in the fridge for 1 hour, stirring occasionally or until thick and spreadable.

Preheat the oven to 180ºC (160ºC fan). Grease and line a Ceramabake 20cm x 20cm x 5cm Non-Stick Ceramic Square Cake Pan.

Place the chocolate and butter in a microwave safe bowl and microwave on high for 1 minute. Stir and microwave for another minute. Stir until smooth. Set aside to cool for 10 minutes.

Stir in the sugar until well combined. Add in the eggs, vanilla, baking powder and almond meal. Stir until smooth and well combined.

Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean. Allow to cool for 10 minutes, remove from the pan and set aside to cool completely.

To make the butterscotch sauce, place the sugar, cream and butter into a small saucepan and set over medium heat. Stir until melted and smooth. Allow to cool.

To assemble, place the cake on a cake plate, spread with the caramel ganache and drizzle with the butterscotch sauce. Sprinkle with coffee beans if using.