Description
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Ingredients
- 1 cup butter, cubed
- 8 ounces semisweet chocolate, chopped
- 1 ¼ cups white sugar
- 1 cup unsweetened cocoa powder
- 6 eggs
- 1 ½ cups white sugar
- ¼ cup water
- 1 ½ teaspoons fresh lemon juice
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan
- and line with parchment 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 1 1/4 cups 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 pan.
- 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 center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake
- then remove the sides of the pan
- and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan
- stir together 1 1/2 cups of sugar
- water
- and lemon juice. Bring to a boil over medium heat
- and cook without stirring until the syrup is a deep amber color. For an accurate color check
- dip a metal spoon into the syrup and lift it out of the pan to check the color. 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12