Salted Bourbon Caramel Sauce (Over Chocolate Rosemary Cake) for a Saucy #SundaySupper

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I had a lot of fun with today’s Sunday Supper post. We’re featuring sauces and our host is the funny, smart and talented DB of Crazy Foodie Stunts. Like DB stated in his preview post for today’s event, sauces are fundamental in any chef’s repertoire. I shy away from making them myself, at least not on purpose. Any sauces that end up on my dinner table are usually just drippings from whatever it is I’ve cooked. That’s why I went the sweet route and made you a caramel sauce today. Not just any caramel sauce.

Salted bourbon caramel.
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This was so good, I was spooning it straight from the jar into my mouth.

Ain’t no shame in that.

I have to acknowledge the fact that most normal people don’t just drink caramel from a jar so I also made you chocolate olive oil rosemary cakes as a vessel for getting caramel into your face.
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Salted Bourbon Caramel Sauce (slightly adapted from Ezra Poundcake)

1 cup granulated sugar
1/4 cup water
2 tbsp light corn syrup
3/4 cup heavy cream
5 tbsp butter
1 1/2 tsp sea salt
1/4 cup bourbon
1 tsp vanilla

In a small saucepan, add the sugar, water and corn syrup. Don’t stir together. Bring it to a low boil.

Gently swirl the liquid in a circular motion but don’t stir it. Let it to boil down until it is a deep amber color, at least 10 minutes.

Carefully whisk in the cream and be careful of the rising steam (your mixture will bubble with the addition of the cream). Immediately whisk in the butter and stir over low heat until the mixture is smooth.

Add the vanilla, salt and bourbon, whisking to combine. Remove the caramel from the heat and allow to cool before using. I stored mine in clean canning jars in the fridge. It made about 2 1/2 cups of caramel.
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Chocolate Olive Oil Rosemary Cake (adapted from Nigella Lawson)
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2/3 cup extra virgin olive oil
6 tbsp unsweetened cocoa (sifted)
1/2 cup boiling water
2 tsp vanilla extract
1 cup ground almond
1/2 cup ground walnut *see note*
1/2 tsp baking soda
pinch of salt
3/4 cup sugar
1 heaping tbsp finely chopped rosemary
3 large eggs, room temp

NOTE: I only used ground walnut because I ran out of ground almond. Otherwise, I would’ve used 1 1/2 cups of ground almond for this recipe

Grease 6 ramekins or a 9 inch springform tin (I used ramekins).

Preheat your oven to 325 degrees F.

Measure and sift the cocoa powder into a small bowl and whisk in the boiling water until it forms a smooth paste. Add in the vanilla extract and allow to cool.

In another small bowl, combine the ground almonds, walnuts, baking soda and salt.

In a large bowl or the bowl of your stand mixer, combine the sugar, olive oil and eggs. Mix for about 3 minutes on medium high speed until it forms a pale yellow thickened cream.

With the mixer on low speed, slowly pour in the cocoa mixture and add the rosemary. When the cocoa and egg mixtures have been fully combined, tip in the ground nut mixture and mix to combine.

Pour the batter into the prepared ramekins or tin. Bake for approximately 35-45 minutes or until the sides are set and the very centre still looks slightly damp. A cake tester should come out clean with a few crumbs clinging to it. I gave a wide variation in time to account for the different baking vessels you may be using. My ramekins took about 40 minutes to finish baking. You don’t want to over bake the cake because you want it to retain its super moist, almost pudding-like consistency.

Let your cake cool for about 10 minutes still in its ramekin/springform pan. If you baked it in a springform pan, remove the cake from the pan. If you baked it in ramekins like I did, you can eat the cake straight out of the ramekin.
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This cake is aaaaaaah-mazing. The tops sunk a little but don’t worry. That just made them the perfect vessels for giant scoops of ice cream.
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The cake is gooey, rich, dark ‘n decadent. The rosemary and chocolate complement each other beautifully. It’s super moist and tastes fantastic hot or cold. The day after I baked these, I placed them into the fridge to store. Whenever I got a craving for one of these cakes, I microwaved it and then topped it with ice cream and caramel. Together, the combination blew the taste buds out of my head.

I may or may not have had this for dinner a few nights in a row.

Sunday Supper Movement

Check out everyone’s delectable sauces, both savoury and sweet:

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

51 thoughts on “Salted Bourbon Caramel Sauce (Over Chocolate Rosemary Cake) for a Saucy #SundaySupper

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  9. Ahhhh this looks SO. AMAZING. I was so excited when I saw it on Instagram! I am so loving all the baking with bourbon you’re doing — you’re calling me back to my Southern roots!🙂 And love the perfectly-messy photos, too. Messy desserts are the best kind. Need to try both this sauce and that fabulous-sounding cake very soon. Thanks for posting, Nancy!

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  11. Nance!! girl, love this! Salted bourbon caramel sauce?? over a chocolate rosemary cake?! be still my heart. I love this. . totally want to try this recipe! and freaking love the ooze. . can’t get enough of that. . love it!

  12. That dark rich chocolate cake would be enough but, oh, my, Nancy, you have won my heart completely with the salted bourbon caramel sauce. THANK GOD I CAN BUY BOURBON, RIGHT? Pinned on my Recipes to Try board.

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  15. Totally dead serious Nancy, this may just be the ultimate post. I seriously was reading, stopping to look/drool over each photo…..very slowly. Then go back up and start over! Caramel sauce over vanilla bean ice cream over dark chocolate cake?!?! I mean that is the ULTIMATE pleasure to me. I love vanilla ice cream over chocolate cakes or brownies. I’m dying, just dying!!

  16. Okay, Nancy. Now you have made me seriously hungry. Although I realize I should proceed with a bit of caution and care, your caramel sauce does seem do-able…Intrigued too by the Nigella inspired rosemary (olive oil infused) walnut cake….And who can say no to Haagen Dazs?

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  18. Nancy, this looks absolutely to die for!!! This makes me want to go get a bottle of bourbon right away. And your photos are positively seductive! There goes my plan to eat healthy this week😦

  19. Ummm can I join you for dinner? Love this. I’ve been looking for ways to use up the rosemary that came in my CSA box and this is like, the most delicious way to use rosemary I’ve seen yet. Nice job!!

  20. Okay, this is wow. Your chocolate cake is so dark – is it because of the type of cocoa you used!
    And I totally think that sauces are overlooked at pastry components. I made a bourbon chocolate sauce a few weeks ago and this reminded me of it! Loving your blog as always!

    • Hey Shikha, yup, the darkness comes from the Hershey’s Special Dark cocoa. I LOVE the stuff! I don’t think I can go back to regular cocoa. Thanks for reading and for your lovely comments!

  21. Ummm….so this recipe should be illegal!! I mean, really Nancy??! Salted bourbon caramel sauce AND chocolate olive oil rosemary cake. This is complete torture. The cake looks so dark and moist. I love it! And the way the caramel just oozes all over the place is basically the perfect example of food porn!

    • Hi Lauren, my apologies! You have a great eye. I neglected to add that to my instructions. You can add the rosemary at the same time the ground nuts are added. I’ll update this recipe to reflect that step. Thanks for pointing it out!

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