Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm