Whiskey Caramel pecan lava cake

August 21, 2015

This gluten free cake is loaded with a rich, oozing caramel sauce that emerges to mingle with the deep chocolate and pecans.

For the Whiskey caramel sauce:
2 cups granulated sugar
¼ cup water
? cup whiskey (I used Jack Daniels)
1 tsp. fresh orange juice
2 cups heavy cream
½ tsp salt
? cup pecans,chopped
For the chocolate cake batter:
4 oz of semi- sweet baking chocolate squares (113 grams)
4 oz of butter (1 stick )
? cup of sugar or icing sugar
2 large eggs
? cup A P gluten free flour
Some butter for greasing 4, 3 inch diameter, ramekins
a little rock salt/sea salt
100% cocoa powder for dusting ramekins, optional

For the Whiskey caramel sauce: Combine the sugar, water, whiskey, and orange juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and...
See the full directions on my site

Nutritions

Calories
3129

Sodium
618mg
25% DV

Fat
250g
385% DV

Protein
14g
29% DV

Carbs
209g
71% DV

Fiber
14g
57% DV

Baked Gluten-Free