-
1
Preheat the oven to 325u00b0F.
-
2
Spray a 9-inch springform pan with nonstick cooking spray and arrange them on a baking sheet.
-
3
Place the chopped chocolate and butter in a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted and smooth. Allow the mixture to cool at room temperature for 5 minutes.
-
4
Place the eggs, sugar, vanilla extract, and salt in a large mixing bowl. Beat with a mixer on high speed for 3-4 minutes, until the mixture is pale, foamy, and nearly doubled in volume.
-
5
Pour the egg mixture into the melted chocolate. Fold gently with a rubber spatula until the batter is just smooth and no yellow streaks of egg remain.
-
6
Pour the batter into the springform pan.
-
7
Bake the cake on the middle rack of oven for 60-70 minutes, until it is set and opaque on top.
-
8
Check to see that cake is done. Remove from oven or add time as needed.
-
9
Remove the pan from the oven. Allow to cool at room temperature for 10 minutes, then transfer to the refrigerator. Chill for at least 4 hours before serving.
-
10
Run a knife around the edge of the cake. Release the sides of the springform pan. Use a fine-mesh sieve to dust the top of the cake with a generous coating of powdered sugar and serve.
