Ingredients:

  • 8 oz (225 g) high-quality dark chocolate (70% or higher)
  • ½ cup (113 g) unsalted butter, plus extra for greasing
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon (2.5 g) vanilla extract
  • 4 large eggs, at room temperature
  • ¼ teaspoon (1.5 g) salt
  • 1 tablespoon (7 g) brewed espresso or strong coffee (optional)
  • Powdered sugar for dusting (optional)
  • Fresh berries (e.g., raspberries, strawberries) (optional)
  • Whipped cream or crème fraîche (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the cake pan and line the bottom with parchment paper.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
  3. Remove from heat and stir in the sugar, mixing until well combined.
  4. Add the vanilla extract, followed by eggs, one at a time, mixing each in thoroughly.
  5. Incorporate the salt and espresso, mixing until the mixture is smooth and glossy.
  6. Pour the batter into the prepared cake pan, smoothing the top.
  7. Bake for 25 minutes or until the edges are set and the centre is slightly soft to the touch.
  8. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  9. Chill in the refrigerator for at least 30 minutes before serving.
  10. Garnish as desired before slicing and serving.