About this recipe:A rich, flourless cake with a smooth caramel sauce that's simple to make. It's loved by all who try it!
Makes: 1 cake
For the chocolate cake
225g butter, cubed
225g dark chocolate, chopped
250g caster sugar
85g cocoa powder
For the caramel sauce
300g caster sugar
4 tablespoons water
1 1/2 teaspoons fresh lemon juice
250ml double cream
2 tablespoons unsalted butter
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Butter the bottom of a 26cm cake tin (or springform tin), and line with greaseproof paper.
Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 250g sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared tin.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the centre that will jiggle when the tin is gently shaken. Cool cake in the tin on a cooling rack. Run a knife around the sides of the tin to loosen the cake, then turn out onto a serving plate. Remove the greaseproof paper.
To make the caramel sauce: In a heavy saucepan, stir together 300g of caster sugar, water and lemon juice. Bring to the boil over medium heat, and cook without stirring until the sauce is a deep amber colour. For an accurate colour check, dip a metal spoon into the syrup and lift it out of the pan to check the colour. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.