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Set the oven to 175 degrees Celsius or 350 Fahrenheit. Fasten a baking sheet paper to the bottom of a cake tin about 20 cm or 8 inches in diameter, grease the edges with butter and "flour" with cocoa.
Melt the butter in a large saucepan.
Stir in sugar, cocoa and salt, then stir in one egg at a time.
Finish by stirring in the flour and mixing to a smooth batter.
Fill the tin and bake in the middle of the oven for about 18-20 minutes. The cake should not bake all the way through.
Let cool completely in the fridge, that way you get the perfect stickiness.
Dust the cake with icing sugar and serve withe whipped cream