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Instructions
Preheat oven to 375°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt chocolate & butter: In a double boiler, melt together the chocolate and butter. Stir until smooth and glossy.
Add sugar, salt & vanilla: Whisk into the warm chocolate mixture until blended. Let cool slightly (so eggs don’t scramble).
Whisk in eggs: Add eggs one at a time, whisking vigorously after each. The mixture should thicken and look shiny.
Fold in cocoa powder: Sift cocoa over the batter and gently fold until just combined.
Bake: Spread batter into prepared pan. Bake 20–25 minutes — the top should form a thin crust and the center will still be slightly soft.
Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a plate. Flip again so the crackly crust is on top.