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Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl
Pour the chocolate cake batter into a lined 8" or 20cm cake pan which has been wrapped in foil on the outside. Place the cake pan in a larger cake pan or roasting pan, half filled with boiling water and bake the cake in a 160C/325F oven for 25 - 35 minutes. It will still look completely under baked here.
Remove the cake from the oven and cool completely in the pan, followed by overnight or at least 6 hours in the fridge before serving.