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Place rack in center of oven; preheat oven to 375°F.
Butter an 8-inch round cake pan, line bottom of pan with a round of parchment paper, and butter paper.
Melt ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped and 8 Tbsp. (1 stick) unsalted butter in a double boiler or heatproof bowl set over a saucepan of barely simmering water (do not let mixing bowl touch water), stirring occasionally until smooth.
Remove from heat and whisk in ¾ cup (150 g) sugar to combine.
Add 3 large eggs and whisk until no streaks remain.
Sift ½ cup (42 g) unsweetened cocoa powder over chocolate mixture and whisk until just combined.
Pour cake batter into prepared pan and bake until top has formed a thin crust, about 25 minutes.
Cool cake in pan on a wire rack 5 minutes, then invert onto a serving plate.
Sift additional cocoa powder on top of cake and serve with sorbet if desired.