Ingredients

• 1 cup Unsalted Butter, cubed
• 1 cup Dark Chocolate 70%, roughly chopped
• 3/4 cup Cocoa Powder
• Pinch of Salt
• 7 Large Eggs
• 1 1/3 cup Caster Sugar

Directions

1. Preheat oven to 350F; grease a 9-inch round springform pan with butter and line the bottom with parchment paper; set aside
2. Melt the butter and chocolate together in a bowl; microwave in 30 second increments, stirring until smooth
3. When the chocolate in nicely melted, sift in the cocoa powder and salt; stir until smooth; set aside
4. Separate the eggs; egg whites into the bowl of a stand mixer and the yolks into another large bowl
5. Add 2/3 cup of the caster sugar to the egg yolks; whisk using an electric mixer for 2 minutes until pale and thick
6. Using the stand mixer whisk the egg whites until you have soft peaks; slowly add in the remaining caster sugar, whisking until the egg whites are stiff and glossy
7. Pour the melted chocolate mixture into the egg yolks and stir gently; then add two spoonsful of the whisked egg whites into the chocolate mixture; stir vigorously to fully incorporate the ingredients
8. Gently fold in the remaining egg whites, keep in as much air as possible; you should not be able to see any egg whites after you’ve folded it together
9. Pour 2/3 of the cake batter into the prepared pan; bake for 25 minutes or until a toothpick inserted in the middle comes out clean; leave to cool completely in the pan
10. Meanwhile, pour the remaining 1/2 of the cake batter into a medium bowl; set aside; this will become the molten chocolate top layer of the cake
11. Preheat the over to 350F; line a baking tray with parchment paper; set aside
12. Once the cake has cooled completely, remove from the pan; place on the baking tray; add the reserved 1/3 cake batter on top of the cake
13. Bake the cake for 10-15 minutes or until a thin crust (like a brownie crust) has formed but the middle is still soft and jiggly underneath; remove from the oven and let sit for 10 minutes
14. Cut into slices and serve warm