Equipment

• Large heatproof bowl
• Whisk
• Digital food scale
• Medium pot
• Silicone spatula
• 8-inch removable bottom cake pan
• Parchment paper

Ingredients

• 113 g salted butter (cubed)
• 150 g dark chocolate (chopped)
• 175 g granulated sugar
• 75 g unsweetened cocoa powder
• pinch of salt
• 4 large eggs 

Optional toppings:

• Powdered sugar or cocoa powder, for dusting
• Fresh berries, for garnish
• Whipped cream or vanilla ice cream, for serving

Preparation

1. Preheat your oven to 360°F (182°C). Grease a 8-inch round cake pan and line the bottom with parchment paper. Set aside.
2. In a heatproof bowl, combine the chopped dark chocolate and cubed salted butter. Place the bowl over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted and smooth. Remove from heat and let it cool slightly.
3. In a separate mixing bowl, whisk together the granulated sugar, cocoa powder, and salt.
4. Add the melted chocolate mixture to the sugar mixture and stir until well combined.
5. Crack the eggs into a separate bowl and lightly beat them. Gradually add the beaten eggs to the chocolate mixture, stirring well after each addition. Continue until all the eggs are incorporated and the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for about 35 minutes, the cake will be slightly jiggly in the center.
8. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
9. Once the cake has cooled, you can dust it with powdered sugar or cocoa powder and garnish it with fresh berries if desired. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!