Tweet From Karen Barker, Magnolia Grill, Durham. With only 3 tablespoons flour, Barker calls this “an almost-flourless chocolate cake.” It’s best made a day ahead of time. 9 ounces best-quality semisweet chocolate, chopped 9 tablespoons unsalted butter 1/2 cup sugar, divided 3 tablespoons all-purpose flour 1/4 teaspoon kosher salt 4 large eggs, separated, at room temperature Salted Caramel Sauce and Salted Caramel Cream (see recipe) PREHEAT oven to 350 degrees. Butter a 6-cup loaf pan. Line the bottom with parchment paper and butter the parchment. Set aside. COMBINE chocolate and butter in a medium mixing bowl. Place over a small pan of simmering water (makeRead More →