Caramelized Chocolate Cake

Preparation

Step 1: Melt the chocolate

Break the chocolate into pieces and melt it in a bain-marie with the butter, stirring until smooth.

Let it cool slightly for a few minutes.

Step 2: Make the batter

Whisk the eggs with the sugar until the mixture turns pale and foamy. Pour in the warm melted chocolate in a steady stream while whisking.

Add the sifted flour and cocoa powder, then fold gently with a spatula.

Step 3: Bake the cake

Pour the batter into a buttered 22 cm pan and bake at 160°C for 30 to 35 minutes.

Let it cool completely on a wire rack before unmolding.

Step 4: Make the salted-butter caramel

Heat the sugar dry in a saucepan until you get an amber caramel. Off the heat, stir in the salted butter, then pour in the hot cream in a steady stream.

Let the caramel cool slightly: it should stay fluid but thicken a little.

Step 5: Glaze the cake

Unmold the cooled cake onto a serving plate and pour the warm caramel over the center, letting it run down the edges.

Spread it gently with a spatula to cover the whole top.

Step 6: Chill and serve

Refrigerate the cake for 30 minutes so the caramel sets into a thin crisp glaze.

Serve in generous slices, with a quenelle of crème fraîche or a scoop of vanilla ice cream.