Step 1

Preheat oven to 300 degrees F. Grease a 10-inch springform cake pan. Wrap the bottom of the pan is LOTS of foil to prevent any water from seeping in as the cake cooks. Set aside.

Step 2

Place a medium saucepan over medium heat. Pour in the water, coffee, sugar, and salt and stir to combine. Cook until the sugar and salt dissolve. Remove from the heat and set aside.

Step 3

Melt the chocolate in either a microwave-safe bowl or using a double boiler.

Step 4

Add chocolate to the bowl of a stand mixer or a large mixing bowl. Beat chocolate and then slowly add the butter, one piece at a time, while beating with the mixer.

Step 5

Once all butter is added slowly pour in the cooled coffee mixture. Beat in the eggs one at a time.

Step 6

Pour the chocolate mixture into the greased springform pan and then place it into a roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. (Do not remove the foil.)

Step 7

Bake for 45 minutes. Remove from the oven and chill in the pan in the fridge overnight.

Step 8

Before serving, dip the bottom of the springform pan in warm water (with the foil still intact). Run a sharp knife around the side of the pan to release the cake and remove the side of the pan. Cut the cake into 10 slices and then carefully separate the bottom of the cake from the pan.

Step 9

Drizzle a dessert plate with caramel sauce. Lay a piece of cake over the caramel and top with another drizzle. Dust the top of the cake with powdered sugar, if desired.

Step 10

Combine the brown sugar, butter, and cream in a medium saucepan over medium heat. Stir for 5 minutes. Remove from heat and stir in the vanilla and salt.

Step 11

Place the saucepan back onto the heat and cook for an additional 1-2 minutes.

Step 12

Remove from heat and pour into an airtight heat-proof container. Store in the fridge until ready to use. (I make the sauce while the cake is baking so they can both chill in the fridge overnight.)