Ingredients
¾cupunsalted butter,cut into small pieces
12ozchocolate,(bittersweet or semisweet), chopped
6eggs,room temperature
¾cupgranulated sugar
¼tspsalt
1tspvanilla extract
unsweetened cocoa powder,for dusting
sweetened whipped cream
fresh berries
Preparation
Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.
In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.
Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until it’s thick and has a pale yellow color.
Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.
Bake for 30 to 35 minutes, just until the center barely jiggles and the top is no longer shiny. A toothpick inserted into the center of the cake should come out clean with only a few crumbs.
Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the springform ring.
Dust the cake with cocoa powder or powdered sugar and serve with sweetened whipped cream and fresh berries.
