Warm Flourless Chocolate Cake with Caramel Sauce

Recipe View Preheat oven to 350°F (175°C). Generously butter the bottom of a 10-inch springform pan and line with parchment paper. (5 minutes)

Recipe View In a large saucepan over low heat, melt 1 cup of butter. Stir in the chopped chocolate until almost melted, then remove from heat and stir until completely smooth. (8 minutes)

Recipe View In a separate large bowl, combine the sugar and cocoa powder. Whisk in the eggs until well blended, then whisk in the melted chocolate mixture until fully incorporated. Transfer the batter to the prepared springform pan. (5 minutes)

Recipe View Bake in the preheated oven until the edges are nicely puffed and the surface is firm, but a small spot in the center still jiggles slightly when the pan is gently shaken (approximately 45 minutes). Cool the cake completely in the pan on a wire rack. Once cooled, run a thin knife around the edges of the pan to loosen the cake. Remove the sides of the pan and invert the cake onto a serving plate. Gently peel off the parchment paper. (1 hour)

Recipe View While the cake is cooling, prepare the caramel sauce. Combine the remaining sugar, water, and lemon juice in a heavy-bottomed saucepan over medium heat. Bring to a boil and cook, without stirring, until the syrup transforms into a deep amber color (approximately 10 minutes). (Use a metal spoon to check the color.) Remove from heat and gradually stir in the heavy cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat until dissolved. Stir in the remaining 2 tablespoons of butter until melted and smooth. (15 minutes)

Recipe View Cut the warm cake into wedges and generously spoon the caramel sauce over each slice before serving. (5 minutes)