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1
Preheat oven to 350.
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2
Butter 10-inch springform pan.
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3
Line bottom with wax paper.
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4
Stir butter and chocolate in heavy large saucepan over low heat until melted.
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5
Mix sugar and cocoa in large bowl.
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6
Add eggs, whisk until well blended.
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7
Whisk in chocolate-butter mixture.
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8
Pour batter into prepared pan.
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9
Bake until tester inserted into center comes out clean, about 45 minutes.
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10
Cool cake completely in pan on rack.
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11
Release cake from pan.
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12
For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
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13
Increase heat.
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14
Boil without stirring until syrup is deep amber color, about 7 minutes.
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15
Remove from heat.
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16
Add cream.
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17
Return to low heat.
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18
Stir until smooth.
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19
Add butter, whisk until smooth.
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20
Cut cake into wedges.
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21
If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
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22
Rewarm caramel sauce over medium-low heat, stirring often.
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23
Place warm cake on plate and drizzle with caramel.
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24
Serve with vanilla ice cream.
