8ounces (226 grams)good bittersweet chocolate such as Caillebaut or Guittard
8tablespoons (1 stick / 113 grams)unsalted butter or coconut oil
6largeeggs, separated
3/4cup (150 grams)sugar
Pinch of salt
1teaspoonvanilla
Unsweetened cocoa for dusting
Raspberries and blueberries for topping
Whipped cream or ice cream (optional)
Instructions
Preheat the oven to 350 degrees and butter a 9- or 10-inch spring-form pan with spray or a little of the butter or coconut oil.
Melt the chocolate and the butter or coconut oil in a double boiler or in a bowl in the microwave for a little more than a minute. Let cool.
In the bowl of an electric stand mixer using the whip attachment, beat the egg whites with 1⁄2cup (100 grams) of the sugar and the salt until soft peaks form. In a separate bowl, whip the yolks with the remaining 1⁄4 cup (50 grams) sugar and vanilla. Using a spatula, slowly stir the chocolate in with the egg yolk mixture. Then carefully fold in the egg whites. Don’t over-mix or it will deflate.
Bake for 28 to 35 minutes, or until the cake is fully set around the edges. You want it to be slightly gooey in the center.
Let cool in the pan for a few minutes, then remove from pan to cool completely, and dust with cocoa.
Serve topped with berries and, if you like, with whipped cream or ice cream.