Instructions: Directions: Cake - In a double boiler, melt together the chocolate and butter until smooth. Remove from heat and stir in the sugar. Add the egg yolks to the chocolate one at a time, whisking well after each addition.

Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, the fold in the remaining egg white mixture to lighten the batter. Spray an 8" square baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees for 40-45 minutes or until tooth pick comes out clean. Cool completely. The cake will sink while cooling.

Sauce - In a small sauce pan combine the sugar, corn syrup and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. When mixture comes to a boil, stop stirring and allow the mixture to boil until it becomes a golden caramel color. Remove from heat and add the butter and vinegar. Let butter melt and add the heavy cream and vanilla. Place back onto heat for 1 minute, stirring to combine. Cool sauce at room temperature and serve with cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.