• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 cup (2 sticks) butter, cut into pieces
  • 8 ounces semisweet chocolate chips (about 1 1/2 cups)
  • 1 1/4 cups sugar
  • 1 cup sifted unsweetened cocoa powder
  • 6 large eggs
  • Caramel sauce


  • Preheat oven to 350F.
  • Butter 10-inch-diameter springform pan.
  • Line bottom with waxed paper.
  • Stir butter and chocolate in heavy large saucepan over low heat until melted.
  • Mix sugar and cocoa in large bowl.
  • Add eggs; whisk until well blended.
  • Whisk in chocolate-butter mixture.
  • Pour batter into prepared pan.
  • Bake until tester inserted into center comes out clean, about 45 minutes.
  • Cool cake completely in pan on rack.
  • Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cut cake into wedges.
  • If desired, arrange wedges on baking sheet and rewarm in 350F oven 10 minutes.
  • Rewarm caramel sauce over medium-low heat, stirring often.
  • Place 1 cake wedge on each plate.
  • Drizzle with warm caramel sauce.
  • Serve with ice cream

Categories: Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved