FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• 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.