Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Chocolate Caramel Cake


For the Chocolate Cake

  • 2 and 2/4 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 and 1/2 cups unsweetened cocoa powder

  • 1 cup light brown sugar

  • 3 tbsp baking soda

  • 1 and 1/2 tsp baking powder

  • 1 and 1/4 tsp Fine Falksalt Pink Himalayan Sea Salt

  • 3 large eggs

  • 2 large egg yolks

  • 1 and 1/2 cups hot water

  • 1 and 1/2 cups sour cream

  • 1/3 cup milk

  • 3/4 cup vegetable oil

  • 2 tbsp vanilla

For the Ganache

Chocolate Caramel Cake 2
  • 1/2 cup chocolate chips

  • 3 tbsp heavy whipping cream

For the Salted Caramel Sauce


  • Preheat oven to 350 degrees.

  • In a large bowl (or mixer), combine granulated and light brown sugars, flour, cocoa powder, baking soda, baking powder, and Fine Falksalt Pink Himalayan Sea Salt. Mix together with electric mixer on low. Break up any large clumps by hand.

  • In a separate bowl, combine your wet ingredients (except your water), eggs, egg yolks, sour cream, milk, oil, and vanilla. Beat mixture on low with mixer until combined.

  • Pour the wet ingredients into the dry ingredients in 4-5 parts (TIP: Stir together the first part of mixture by hand before using the electric mixer to eliminate dry ingredients from getting everywhere with electric mixer). Using electric mixer, add hot water slowly until the batter is smooth and there are no lumps. Set batter aside.

  • Prepare your bundt pan by using cooking spray or simply spread vegetable oil around the pan with a paper towel. Then use a tbsp of all-purpose flour and coat the entire surface of the pan and tap out the excess flour and oil.

  • Pour batter into the pan until about 3/4 of the way filled and even out batter in the pan.

  • Bake for 40-45 minutes or until toothpick test comes out clean. Cool for about 20 minutes before removing from the pan.

  • Add heavy whipping cream to a small microwave-safe bowl and microwave for about 10-15 seconds at a time until cream begins to bubble.

  • Carefully remove from microwave and stir in chocolate chips until the chocolate ganache becomes smooth.

  • Coat the top of the cooled cake with the chocolate ganache. Drizzle over desired amount salted caramel and top with Falksalt Natural Sea Salt Flakes.

Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce



Place a medium/large sauce pan on medium heat and add water and granulated sugar. (Make sure to use a larger saucepan than you think you need. Mixture will bubble and rise as it cooks).

Stir or whisk the sugar and water mixture until it begins to bubble.

Stop stirring and increase the heat to high and bring to a boil. Continue to boil until the sugar and water turn an amber color. (Have the other ingredients prepped at this time, the mixture can burn very quickly).

Remove from heat and stir/whisk in the heavy cream (mixture will bubble and rise quickly).

Add the butter 1 tbsp at a time, then vanilla and Fine Pink Himalayan Sea Salt. Continue to stir/whisk until completely mixed.

Pour mixture and pour into a heat-safe dish and store in the refrigerator for about an hour. The sauce will thicken.

Sprinkle a little Falksalt Natural Sea Salt Flakes on top to taste.

Salted Chocolate Covered Strawberries

Salted Chocolate Covered Strawberries

Chocolate Covered Strawberries with flake sea salt


  • 1/2 cup semi sweet chocolate chips

  • 2 tbsp heavy whipping cream

  • Strawberries

  • Natural Falksalt Natural Sea Salt Flakes


  • Rinse and pat dry strawberries, then set aside.

  • In a microwave-safe bowl, add heavy cream and microwave for 15 seconds (if not bubbling, put in for another 10 seconds).

  • Add chocolate chips and stir until chocolate melts and is smooth.

  • Dip each strawberry into the chocolate and place on wax paper lined plate or tray.

  • Sprinkle Falksalt Natural Sea Salt Flakes on top and let cool.

  • Optional* Crush up your favorite cookie or graham cracker and top before chocolate sets.

Pear & Chèvre Pizza

Pear & Chèvre Pizza



  • 1 package of preferred pizza dough (store-bought)

  • ¼ cup crème fraiche or sour cream

  • 2 pears, sliced

  • 1 small yellow onion, sliced

  • ¼ cup chèvre goat cheese

  • ½ cup grated mozzarella

  • ½ tsp dried rosemary

  • Red pepper flakes, to taste

  • A few pinches Falksalt Natural Sea Salt Flakes


  • Set the oven to 425 °F

  • Prepare pizza dough as directed.

  • Spoon crème fraiche or sour cream onto dough.

  • Thinly slice pears and onions and generously place throughout pizza.

  • Distribute mozzarella cheese over pizza and add dollops of chèvre goat cheese.

  • Sprinkle rosemary over cheese.

  • Bake in the oven for 10-15 minutes until the crust is golden brown.

  • Top with Falksalt Natural Sea Salt Flakes and red pepper flakes.

Hummus Toast

Hummus Toast




  • Drizzle olive oil on sourdough bread slices and toast in the oven 400 degrees until lightly browned. (2-3 minutes each side)

  • Spread hummus on toasted sourdough.

  • Top with sun-dried tomatoes, sliced avocado and pine nuts.

  • Finish with a sprinkle of Falksalt Pink Himalayan Sea Salt

Christmas Hot Chocolate

Christmas Hot Chocolate

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  • 2 cups of whole milk

  • 1/2 cup semi sweet chocolate chips

  • 1/4 teaspoon of cinnamon

  • 1/4 teaspoon of cardamom

  • Whipped cream (to top)

  • Candied almonds (to top)

  • Orange flavored chocolate, grated

  • Natural Falksalt


  • Combine milk and chocolate chips in a small pot on low heat.

  • Simmer on low heat for 20 minutes, whisking occasionally until the chocolate completely dissolves. (Do not let it come to a boil)

  • Stir in cinnamon and cardamom.

  • Serve in your best Christmas-themed mug and top with whipped cream, candied almonds, and Natural Falksalt. Grate Orange chocolate to garnish. For extra cinnamon flavor, stir together with a cinnamon stick.

White Bean Chili

White Bean Chili



  • 2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup sweet corn, frozen

  • 1 red bell pepper, diced

  • 4 cloves of garlic, minced

  • 3 green onion stalks, diced

  • 8 oz mini portabella mushrooms, diced/sliced

  • 7 oz green chilis

  • ½ lime

  • 2 cups sour cream

  • 1 cup Mexican blend cheese, shredded

  • 2 tablespoons olive oil

  • 1 teaspoon Cumin

  • ½ teaspoon Oregano

  • ½ teaspoon Dried Cilantro

  • Ground pepper to taste

  • Top with Wild Garlic Falksalt


  • 2 Cups chicken, cooked and shredded*

  • Fresh Cilantro

  • Avocado, sliced


  • In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.

  • Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.

  • When the mixture is softened, stir in Cannellini beans and corn.

  • Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.

  • Reduce heat to low and stir in sour cream.

  • In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.

  • Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.

Blackberry Margarita

Blackberry Margarita




  • Dip the edge of the glass into honey and then roll the rim of the glass in a pile of Natural Falksalt. 

  • Boil ½ cup of sugar, ½ cup water, and ¾ cup blackberry wine.

  • Once the mixture comes to a boil, turn off the heat and let cool.

  • Add the mixture, ice, and tequila to desired taste and strength.

Summer Melon Salad

Summer Melon Salad



  • 1 cantaloupe melon, balled

  • 1 package mozzarella balls

  • 1 package prosciutto  

  • 1 bunch of mint

  • 1 Lime

  • Lime Falksalt


  • Use melon baller to cut cantaloupe into multiple pieces, and place in bowl.

  • Add in mozzarella balls and torn pieces of the prosciutto.

  • Tear mint leaves, and add to the bowl.

  • Cut lime in half and squeeze juice over summer salad.

  • Toss and sprinkle with Lime Falksalt.

Nectarine Caprese Salad

Nectarine Caprese Salad




  • Slice the nectarine thinly and slide between slices of mozzarella balls.

  • Layer them over a nice dish and sprinkle with balsamic vinegar.

  • Distribute the basil and finish by sprinkling plenty of Falksalt fine grain Mediterranean sea salt.

Spicy Avocado Baked Eggs

Spicy Avocado Baked Eggs

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  • 2 ripe avocados

  • 4 fresh eggs

  • 1/8 teaspoon pepper

  • sriracha to taste

  • cilantro 4-5 sprigs chopped

  • Natural or Lime Falksalt


  • Preheat the oven to 425 degrees.

  • Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.

  • Place the avocados in a small baking dish. Do your best to make sure they fit tightly.

  • Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

  • Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

  • Pull leaves from the stems of cilantro and chop.

  • Remove from oven, then season with pepper, and garnish with sriracha, cilantro, and the crumble Natural Falksalt Flakes on top to finish! Eat & Enjoy!

Salted Fudge Brownies

Salted Fudge Brownies

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  • 3/4 cup all-purpose flour

  • 3 large eggs

  • 3/4 cup semisweet chocolate chips

  • 5 ounces semisweet chocolate bar finely chopped

  • 2 Tablespoon cocoa powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter

  • 3/4 cup granulated white sugar

  • 1/4 cup light brown sugar

  • 1 teaspoon vanilla extract

  • Chocolate Ganache (See separate recipe)

  • Natural Falksalt (to top)

  • 1 cup (6 ounces) semisweet chocolate chips

  • 2/3 cup heavy whipping cream


  • Preheat oven to 350 degrees F. Line an 8x8 or 9x9 inch pan with parchment paper and let it hang over two sides.In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

  • In a large saucepan, heat the butter on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. allow to slightly cool. 

  • After the chocolate mixture is slightly cooled, Whisk in the eggs and vanilla until fully combined. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

  • Pour batter into prepared pan, smooth top with a greased spatula. Bake for 20-25 minutes (20 minutes for gooey Brownies). Be careful not to over-bake.

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

  • For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over brownies, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

  • For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Let cake cool completely then pour ganache on top. Cut into pieces and serve or store. Yield: 1-1/4 cups.

Easy Homemade Bread

Easy Homemade Bread



  • 2 cups warm water

  • 2 1/2 teaspoons active dry yeast

  • 1/2 Tablespoon sugar

  • 1/4 cup melted butter

  • 1 Tablespoon salt

  • 1/4 cup sugar

  • 1/2 cup evaporated milk

  • 5-7 cups of bread flour, white or wheat will work too (can use more if needed)

  • 1 Tablespoon shortening (or butter)

  • 1 Tablespoon butter, melted (to top bread)

  • Natural Falksalt (to top bread)


  •  Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.

  • Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.

  • If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.

  •  Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.

  • Kneed the dough for 2-3 minutes.

  •  Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.

  • Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

Swedish Sticky Chocolate Cake

Swedish Sticky Chocolate Cake



  • 1/2 cup unsalted butter

  • 2 medium eggs

  • 1 cup caster sugar

  • 2/3 cup flour

  • 4 tbsp unsweetened cocoa powder 

  • 1 tbsp vanilla extract

  • A pinch of salt

  • Strawberries (sliced to top)

  • Mint leaves (to top)

  • Whipped Cream (to top)

  • Natural or Lime Falksalt (to top)


  • Melt the butter and leave to cool slightly

  • Whisk the egg and sugar together until the mixture is light, fluffy and pale

  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated

  • Fold in the melted butter until you are left with a smooth chocolate mixture

  • Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking

  • Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny

  • If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.

  • Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.

Oh-So-Good Granola Bars

Oh-So-Good Granola Bars



  • 1/2 cup oatmeal

  • 1/2 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 1/4 cup  sesame seeds

  • 1/4 cup fig, chopped

  • 1/4 cup apricot, chopped

  • 2 tsp vanilla sugar

  • 1 ½ teaspoon cinnamon

  • 2 tablespoons chocolate buttons

  • 2 tablespoons honey

  • 2 egg whites

  • ½ teaspoon Falksalt Pink Himalayan Salt


  • Set the oven to 150 degrees.

  • Mix all ingredients together into a large bowl.

  • Line a baking sheet with parchment or baking paper paper and form the granola mixture into the pan. Add pressure to the top of the mixture so it forms into a tight bar and bake in the oven for 30 minutes. 

  • Pull out of the oven and let cool before cutting into bars.

3 Bean Quinoa Salad

3 Bean Quinoa Salad



  • ½ cup uncooked tri-color quinoa 

  • ¾ cup minced red onion (about ½ of a medium red onion)

  • 3 cloves garlic, minced

  • 1 large lemon, juiced

  • 2 tablespoons olive oil

  • ¾ teaspoon Natural Falksalt

  • ¾ teaspoon coarse ground black pepper

  • 1 13.4-ounce carton of Jack’s Quality organic garbanzo beans, drained and rinsed

  • 1 13.4-ounce carton of Jack’s Quality organic black beans, drained and rinsed

  • 1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)

  • ¼ cup packed Italian parsley leaves, finely chopped

  • 3 scallions, finely chopped


  • Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.

  • While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.

  • Drain and rinse your beans. When it comes to the garbanzo beans, I like to remove their skins because I’m obsessive like that. To do this, place the drained garbanzo beans between two sheets of paper towel and rub lightly. This will loosen the skins, which you can then pick off and discard. (Yes, this is optional, but it’s not that hard, so you should probably just do it.)

  • Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and season with extra salt if necessary.

  • Cover and refrigerate your quinoa bean salad for at least half an hour to let the flavors mingle. Serve cold or at room temperature.