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1
Preheat oven to 350F.
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2
Butter 10-inch-diameter springform pan.
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3
Line bottom with waxed 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
Run knife around pan sides to loosen cake.
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12
Release pan sides.
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13
(Can be made 1 day ahead.
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14
Cover and refrigerate.)
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15
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
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16
Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes.
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17
Remove from heat.
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18
Add in cream (mixture will bubble vigorously).
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19
Return to low heat; stir until any bits of caramel dissolve.
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20
Add butter; whisk until smooth.
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21
(Can be made 1 day ahead.
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22
Cover and chill.)
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23
Cut cake into wedges.
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24
If desired, arrange wedges on baking sheet and rewarm in 350F oven 10 minutes.
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25
Rewarm caramel sauce over medium-low heat, stirring often.
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26
Place 1 cake wedge on each plate.
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27
Drizzle with warm caramel sauce.
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28
Serve with ice cream.
