Step 1

1 Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 Lightly butter an 8- or 9-inch round cake pan

Step 3

3 Line the bottom of the pan with a circle of parchment paper, and butter the paper

Step 4

4 In a large bowl set over a pot with a little simmering water – don’t let the bottom of the bowl touch the water – melt the chocolate and butter together

Step 5

5 (Alternatively, you can melt the chocolate and butter in a microwave on HIGH in 30-second bursts, stirring in between

Step 6

6 )

Step 7

7 Remove the bowl from the heat and whisk in the sugar until incorporated

Step 8

8 The mixture will look gritty

Step 9

9 Add the eggs, one at a time, whisking each one into the batter well before adding the next

Step 10

10 The batter will look a little slimy; that’s okay

Step 11

11 Finally, whisk in the flour and salt until the batter looks thick and shiny

Step 12

12 Transfer the batter into the prepared pan and bake for 25 to 27 minutes, or until the top is shiny and a bit crackly

Step 13

13 It should jiggle slightly in the center

Step 14

14 Transfer to a wire rack and let cool in the pan for 20 minutes before inverting it onto a plate and peeling the parchment off, then reverting it top side up

Step 15

15 The cake will deflate a little as it cools; this is normal

Step 16

16 Let cool until just warm or completely before slicing and serving with whipped cream and berries, if desired