I can’t resist its siren calls.  Whether it’s dark, white, semi-sweet, or milk chocolate – I answer every time.  I try and be polite that way.  Whether in cake, brownies, fudge sauce, candy bars, cookies, ice cream, mousse etc., chocolate makes the blissful world of desserts go-round.

Great recipe. Thank you for sharing.

I tried your recipe but I put the salt a bit lot in caramel milk and just to show off I put lot of pecans in the cake. It was not that bad but Yes! I messed up the taste. Usually I pefer purchasing from wholesale restaurant desserts since they will provide facilities like cutom made cakes and other desserts with your choices of ingerdients in proper quantity. But I really wanted to try baking since I like the chocolate cake. Anyway I will try again this recipe being cautious!

Looks really great! I bet it tastes really good as well.

And sea salt with caramel that sounds interesting

very good recipe, thank you,

 

You have any other chocolate ????

Lightly sweetened, indulgently buttery. This cake has just enough sea salt to give you that 'salted caramel' taste. With home-roasted pecans and a caramel-ganache, it is the perfect dessert for any kind of chocolate lover: http://ultimatelychocolatecakes.blogspot.ca/2015/04/sea-salted-butter-pecan-caramel.html  Oh, and it's flourless too!