This cake was made for my hubby’s 40th birthday! He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake. In between the layers you find a delicious caramel layer! The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!
Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.
IN MICROWAVE, MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER
ONCE MELTED, ADD:
1 1/2C. SUGAR
ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.
CRUSTLESS CHOCOLATE CHEESECAKE:
24 ounces cream cheese, room temp
Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil.
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended. Pour into pan and bake 45-55 mins. Cool completely and freeze layer.
For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.
Lay a frozen flourless cake layer on a plate. Top with half of the caramel sauce. Next, put the cheesecake on top. Add the rest of the caramel on top of the cheesecake. Place your second flourless cake layer on next. Chill while you make ganache.
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools. Can speed this in the fridge for a few mins.
Melt Dark chocolate chips and dip your berries. Lay on wax paper to set up.
Pour cooled ganache over the cake and place in fridge just to set the chocolate. Decorate with the strawberries on top!