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Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream
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Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
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Put the chocolate, butter, and salt in a large microwave safe bowl.
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Melt in the microwave on 75 percent power for 2 minutes.
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Stir and microwave again until completely melted, about 2 minutes more.
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Alternatively, put the chocolate and butter in a heatproof bowl.
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Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water.
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Stir occasionally until melted.
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Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes.
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Fold the melted chocolate into the whipped eggs until evenly combined.
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Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes.
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Remove cake from the oven and cool on a rack.
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When ready to serve remove ring from spring form mold.
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Dust cake with confectioners' sugar or cocoa powder.
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Serve with whipped cream or ice cream if desired.
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Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak.
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(Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.)
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Sift the sugar over the cream and continue to beat just until it holds a soft peak.
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Take care not to over beat the cream or it will be look curdy.
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Serve, or refrigerate covered for up to 4 hours.
