12 ounces dark chocolate, chopped
6 ounces (3/4 cup) unsalted butter, cut into pieces, plus a little for the pan
5 large eggs
1 cup granulated sugar
1-1/2 teaspoon vanilla extract
1/4 teaspoon table salt
2 tablespoons water
1/4 cup unsweetened natural cocoa powder, sifted, plus a little for the pan
Caramel Sauce from Caramel Knowledge.
Heat the oven to 300°F. with a rack in the middle.
Butter a 9”x 2” inch round cake pan or springform pan and line the bottom with parchment paper. Lightly dust with cocoa.
Melt the chocolate and butter together in a bowl set over hot but not boiling water. Stir until smooth.
Combine eggs, sugar, vanilla, salt and water.
Whisk vigorously until light and increased in volume.
Gradually add the chocolate mixture. Beat.
Add the cocoa and blend.
Pour the batter into the prepared pan.
Bake 40 to 45 minutes. Don’t overbake.
When cool, remove from pan, wrap in plastic and chill.
Remove from refrigerator, peel off parchment paper. Let warm to room temperature before serving.
To serve, warm caramel sauce and drizzle generously over each delicious piece.
30 Minutes. 12 servings.