Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350. Butter 10-inch springform pan. Line bottom with wax paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs, whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Release cake from pan. For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat. Boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add cream. Return to low heat. Stir until smooth. Add butter, whisk until smooth. Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place warm cake on plate and drizzle with caramel. Serve with vanilla ice cream.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces
Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating