12 tbsp. unsalted butter
12 ounces bittersweet chocolate, chopped into small pieces
6 large eggs, at room temperature, divided
1 tbsp. pure vanilla extract
¼ c natural, unsweetened cocoa powder
¾ tsp. salt
1 c sugar, divided
DirectionsPreheat oven to 350 degrees (F). Spray a 9’ springform pan with non-stick spray and set aside.
Combine the butter and chocolate together in a small pan over medium-low heat, cook, stirring almost constantly, until both are completely melted. Whisk until smooth then remove the pan from the heat and set aside.
Separate 4 of the 6 eggs, placing the egg whites and yolks in separate bowls. In the bowl with the yolks, add the vanilla extract, cocoa powder, salt, remaining eggs and half of the sugar. Whisk well to combine. Slowly add the cooled chocolate mixture into the yolk mixture, whisk well and set aside.
Using an electric mixer with a whisk attachment, beat the egg whites until very frothy on medium speed. Gradually beat in the remaining ½ cup of sugar and beat until firm peaks form. Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth the top with a spatula.
Place pan in the oven and bake until the top is slightly cracked and the middle no longer moves, about 35-40 minutes. Transfer cake to cooling rack and let cool completely before serving.
Dust the cake with cocoa powder, confectioner’s sugar, or top with a dollop of whipped cream and fresh berries. Enjoy!