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1
Preheat the oven to 350 degrees F (175 degrees C).
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2
Butter the bottom of a 10 inch spring form pan, and line with parchment paper.
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3
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.
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4
In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder.
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5
Whisk in the eggs until well blended, then whisk in the chocolate and butter.
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6
Pour the batter into the prepared pan.
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7
Bake for about 45 minutes in the preheated oven, or until a knife or toothpick inserted in the center of the cake comes out clean.
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8
Cool cake in the pan over a wire rack.
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9
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.
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10
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.
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11
For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan. Once the syrup is amber, remove from heat. Gradually stir in the cream.
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12
The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
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13
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it.
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14
You can also chill the cake and sauce, then warm again before serving.
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15
http://www.chocolate-playground.com/flourless-chocolate-cake.html
