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Heat the oven to 180°C (160°C fan). Generously butter and line a 20cm springform tin.
Melt the butter gently in a saucepan. Remove from the heat, add the chopped dark chocolate, and stir until fully melted and smooth.
Whisk the eggs and sugar and vanilla bean paste until triple in size and fluffy.
If using, stir in the ground cardamom. Fold in the flour and Maldon salt until just combined. Do not overmix.
Pour into the prepared tin and smooth the top.
Bake for 15-18 minutes. The edges should be set, but the centre should still wobble slightly, this is crucial.
Remove from the oven and allow to cool for 10–15 minutes before releasing from the tin.
Serve with cream and berries if you like.