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Preheat oven to 163C/325℉.
Line a 6 inch round cake pan with parchment paper.
Add half an inch of water to a larger baking dish or pie dish that will fit the cake pan.
In a medium bowl, whisk together the eggs, yogurt and vanilla until smooth.
Add in the slightly cooled melted chocolate, salt and whisk together until fully incorporated and smooth.
Transfer mixture to the cake pan and spread out evenly.
Place the smaller cake pan in the large baking dish.
Bake for 45-50 minutes.
Do not over bake!
Allow 10 minutes to set in pan and then transfer to a wire rack and allow to cool completely.