Flourless Chocolate Cake with Caramel and Himalayan Sea Salt

Recipe:

1/2 cup unsweetened cocoa powder and some for dusting pan
1 cup vegetable oil
2 lbs and 4 oz bittersweet chocolate chopped
2 cups sugar
8 large eggs
1 tsp vanilla extract
1/2 tsp coarse salt
1 cup ground toasted walnuts, finely chopped
1 jar of caramel (from Trader Joe's)
Sea salt for sprinkling on cake (I use Himalayan Pink Sea salt)

Preheat oven to 350 deg F.
Butter 8-inch round cake pan. Line with parchment. Butter and dust with cocoa powder.
Melt oil and chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat, whisk in sugar. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla and salt. Fold in ground walnuts. Pour batter in pan.
Bake until set about 50 mins. Let it cool completely. Run a knife around edge to loosen.
Warm caramel in microwave and pour over cake. Sprinkle with Sea salt.
Enjoy!!