Ingredients
Scale
- 8 oz (225 g) bittersweet chocolate
- 1/2 cup (113 g) unsalted butter
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 tbsp unsweetened cocoa powder (optional)
Instructions
- Melt chocolate and butter together until smooth, using a double boiler or microwave.
- Whisk eggs, sugar, vanilla, and salt until pale and slightly thick.
- Fold the melted chocolate into the egg mixture gently.
- If using, stir in cocoa powder for extra chocolate depth.
- Pour into a buttered and parchment-lined 8-inch springform pan.
- Bake at 375°F (190°C) for 20–25 minutes, until edges are set and center is slightly wobbly.
- Cool for 15 minutes, release the ring, then chill for at least 1 hour before slicing.
Notes
Serve with whipped cream, fresh raspberries, or a dusting of cocoa powder for an elegant finish. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free