Cake: Preheat the oven to 180 degrees C. Butter the bottom of a 25cm springform cake tin and line with baking paper.
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.
In a large bowl stir together the sugar and cocoa powder. Whisk in the eggs until well blended then whisk in the chocolate and butter. Pour the batter into the prepared cake tin.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the centre that will jiggle when the tin is gently shaken. Cool cake in the tin over a wire rack. Run a knife around the sides of the tin to loosen the cake then remove the sides of the tin and turn onto a serving plate. Remove the baking paper.
Caramel Sauce: Stir together sugar, water and lemon juice in a saucepan. Bring to a boil over medium heat and cook without stirring until the syrup is a deep amber colour. For an accurate colour check dip a metal spoon into the syrup and lift it out of the saucepan to check the colour. Once the syrup is amber remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
To Serve: Cut the cake into wedges while warm and serve with caramel sauce spooned over it. You can also chill the cake and sauce then warm again before serving.
A very easy recipe to follow. I added 30ml of grand marnier to the chocolate/butter mix before mixing everything together, for that extra richness. Left off the caramel sauce and serve dusted with sugar and with cointreu strawberries on the top. - 09 Nov 2012