Indulge in this rich and velvety flourless chocolate cake, perfectly complemented by a luscious salted caramel drizzle.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking right from the start.
Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
Lining the pan prevents sticking and makes removal easier.
Melt the butter and dark chocolate together in a saucepan over low heat, stirring until smooth.
Stir constantly to avoid burning the chocolate.
In a mixing bowl, whisk together the sugar and eggs until well combined.
Whisking thoroughly ensures a smooth batter.
Gradually add the melted chocolate mixture to the egg mixture, whisking continuously.
Adding the chocolate slowly prevents the eggs from cooking.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the end time to avoid overbaking.
Allow the cake to cool completely in the pan on a wire rack.
Cooling in the pan helps the cake set properly.
To make the caramel sauce, combine sugar, water, and lemon juice in a saucepan over low heat, stirring until the sugar dissolves.
Stir gently to avoid splashing.
Increase the heat and boil without stirring until the mixture turns a deep amber color, about 7 minutes.
Watch closely to prevent burning.
Remove from heat and carefully whisk in the heavy cream and butter until smooth.
Adding cream slowly prevents splattering.
Slice the cooled cake into wedges and drizzle with the warm caramel sauce.
Serve with a dollop of whipped cream for added indulgence.
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