Ingredients:

  • 6 oz (170g) Dark Chocolate (at least 70% cocoa)
  • 1/2 cup (115g) Unsalted Butter, cubed
  • 1 tsp (5ml) Vanilla Extract
  • 3 Large Eggs, room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (25g) Unsweetened Cocoa Powder, sifted
  • 1/4 tsp (1.5g) Fine Sea Salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Melt the dark chocolate and butter together using a double boiler or in 30-second microwave bursts. Stir until the mixture is glossy and smooth, then stir in the vanilla extract and set aside to cool slightly.
  3. In a separate large bowl, beat the eggs and sugar on high speed for approximately 5 minutes until the mixture reaches the ribbon stage (pale, tripled in volume, and leaving a visible trail).
  4. Gently fold the melted chocolate mixture into the egg foam using a spatula, taking care not to deflate the air.
  5. Sift in the cocoa powder and salt, folding just until no streaks remain.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes. The edges should be set, but a toothpick inserted into the center should come out with a few moist crumbs.
  7. Allow the cake to cool completely inside the tin before releasing the springform to ensure the center sets firmly.