Flourless Chocolate Cakes with Salted Cognac Caramel Sauce

Hi Everyone,

Do you still have chocolate remnants from Easter floating around your kitchen? Living in Switzerland means there’s a surplus of chocolate each Easter. Leaving the mammoth task of making sure it doesn’t go to waste. Hence the inspiration for this weekends dessert – a mouth watering delight sure to please.

Goodbye Easter, hello flourless chocolate cakes with mouthwatering chocolate ganache and salted cognac caramel sauce. Have to admit though I did feel a tiny bit criminal as these cute eyes starred at me…

Flourless Chocolate Cakes with Salted Cognac Caramel Sauce

Preheat oven to 170°C.

Grease and line a 12 hole muffin tin with a strip of baking paper in each hole.

Chocolate Ganache:

Make the ganache first to give it time to firm up to piping consistency.

  • 200g Chocolate – dark or milk, whichever you prefer
  • 100g Butter
  • 1/4 cup Cream
  1. Place chocolate in a heatproof bowl over simmering water until fully melted. It’s important to make sure the chocolate doesn’t get too hot otherwise it will become crumbly.
  2. Remove melted chocolate from heat and beating constantly add the butter and then cream until fully combined.
  3. Place mixture in a bowl in fridge for about 20 mins max – any longer and it will become to hard to work with.

 Flourless Chocolate Cakes
  • 220g Dark Chocolate
  • 110g Butter in small pieces
  • 3 Eggs
  • 1/2 cup Sugar
  • 1/2 cup Ground Almonds
  1. Place chocolate and butter in a heatproof bowl over simmering water until fully melted.
  2. Meanwhile put eggs and sugar in a separate bowl and whisk until combined.
  3. Once chocolate and butter is fully melted add it to the egg mixture, beating continuously.
  4. Stir in the ground almonds
  5. Divide the mixture into the 12 prepared muffin holes and bake at 170° for approximately 25 minutes.

Remove cakes from tin after they have cooled but still a little warmer than room temperature. Place upside down on a cooling rack to cool completely.

Salted Cognac Caramel Sauce
  • 3/4 cup Sugar
  • 50g Butter (cold and cubed)
  • 1 generous tsp sea salt
  • 1/2 cup cream
  • 1 tbsp Cognac
  1. Put sugar in saucepan and place over a medium heat until melted. Do not stir but gently shake the pan occasionally.
  2. Once the sugar has melted remove from heat and beating continuously add the butter until melted. Then add the cream still beating.
  3. Place mixture back on medium heat for another 2 minutes to thicken. Remove from heat and add the cognac. Leave at room temperature until ready to serve.


  • Pipe the ganache onto each cake
  • Pour over caramel sauce
  • Add salted caramel popcorn for added flavour and decoration.



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PS: In case your wondering the main menu of the evening was:

Hot Salmon Bruschetta

Chicken and Leak Casserole served with fresh mango and parmesan salad

Perfect menu for those with no time to cook!

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Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!


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