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Preheat the oven at 175°C (345°F). If you have a fan setting, turn it on when baking the cake.
Melt the butter and chocolate in a bowl over a simmering pot of water or in the microwave and set aside.
Separate the eggs in two bowls. Whip the egg yolk, half of the sugar and a pinch of salt until the mixture doubles in size, it should be pale, light and fluffy. Slowly drizzle all the melted butter and chocolate in the egg yolk mixture, while constantly whipping it.
Whip the egg whites until they form soft peaks. Gradually start adding the sugar and keep whipping until all the sugar has been incorporated. You can stop once you get stiff peaks.
Add a dollop of egg whites to the egg yolks and mix it in vigorously.
Fold the rest of the egg whites in 2-3 batches in the egg yolk mixture.
Pour the cake batter in a 8 or 9 inch spring form pan lined with parchment paper and buttered well.
Bake the cake for 45-50 minutes. The cake will form a crust on top and it will be slightly jiggly under that crust. Let it cool at room temp for 20-25 minutes, in the cake tin. Take it out, slice it and serve with some ice cream, sorbet or whipped cream on the side.