Preparation

• Preheat the oven to 350 degrees.

• Sift the first 4 ingredients together in a small mixing bowl.

• In a double-boiler or microwave, gently heat the chocolate until it’s mostly melted. (The chocolate will continue to melt after it is removed from the heat.)

• Stir the butter, eggs and sour cream into the chocolate.

• Make a well in the dry ingredients. Carefully pour the chocolate mixture inside the well, stirring with a fork until just blended.

• Spoon the batter into the prepared Not-Too-Sweet Crust.

• Bake for 30 minutes.

• Allow the cake to rest for 5 minutes. Remove the sides from the springform pan.

• Cover the cake with a thick layer of warm Caramel Topping.

• Sprinkle with fleur de sel just before serving.