Directions

1. Preheat oven to 180°C and butter the bottom and sides of a spring-form 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 or melt the chocolate in a bain-marie. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.

2. 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 thick and a pale yellow colour. 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 spring-form pan.

3. Bake for 30-35 minutes, just until the centre barely jiggles and the top is no longer shiny. A toothpick inserted into the centre of the cake should come out clean with only a few crumbs.

4. Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the spring-form ring. Dust the cake with cocoa powder or powdered sugar and serve with whipped cream and fresh berries. You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.