Preheat the oven to 160°C. Grease the edges of a removable circular cake pan and line with parchment paper. Place the chocolate and butter in a double boiler and stir until melted and the mixture is smooth and warm.
Meanwhile, using an electric mixer, beat the eggs with the salt on high speed for 5 minutes until the volume of the eggs doubles. With a silicone spatula, gently fold one third of the eggs into the chocolate mixture until the eggs are barely visible.
Add the other half of the eggs in the same way and then add the remaining until completely incorporated.
Pour the mixture into the prepared pan and bake in a double boiler. Bake for 20 – 25 minutes or until the cake has risen and has a slight shiny layer like brownies.
Remove the pan from the double boiler and let cool to room temperature. Once cool, cover and refrigerate overnight to concentrate the flavor. Using a spatula or dull knife, run around the edge of the cake to loosen it. Unmold and place it upside down on a sheet of parchment paper. Remove all the parchment paper that covers it.
Place upside down on a cake stand. Before serving, sprinkle with powdered sugar or cocoa powder. Serve with berry compote and a little light whipped cream.
Light whipped cream: Using a whisk, whip the cream with the vanilla extract. Gradually add the sugar and beat until it has a whipped cream consistency but is not too stiff.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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