Top with ice cream for the ultimate indulgence.
8 large egg
1 cup store-bought caramel sauce
2/3 cup sugar
1 teaspoon sea salt, divided
1/2 cup butter, melted and cooled slightly
ice cream, to serve
Preheat oven to 325°F. Grease and line a 9-inch springform baking pan with parchment paper.
Crack eggs into a bowl and whisk until light and frothy.
Add caramel, sugar, and 1/2 teaspoon salt. Mix well.
Drizzle in melted butter while beating. Mix until combined.
Pour batter into the prepared pan. Sprinkle remaining sea salt on top.
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack.
Serve with ice cream, more caramel, and a sprinkle of sea salt, if desired.
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