Gâteau Moelleux au Chocolat Noir

1.Preheat your oven to 180°C (350°F) and grease a 20cm round cake tin with butter, then lightly dust with flour, tapping out any excess.

2.In a heatproof bowl set over a pot of simmering water (bain-marie), melt the dark chocolate and cubed butter together until smooth and glossy.

3.Remove the bowl from the heat and whisk in the granulated sugar until well combined; let it cool slightly for 5 minutes.

4.Add the eggs one at a time to the chocolate mixture, whisking vigorously after each addition until the batter is thick and shiny.

5.Stir in the vanilla extract and the pinch of salt to enhance the chocolate flavor.

6.Gently fold in the sifted flour using a spatula just until no white streaks remain, being careful not to overmix to maintain the tender texture.

7.Pour the batter into the prepared tin and bake for 22 to 25 minutes; the center should still have a very slight wobble while the edges are set.

8.Allow the cake to cool in the tin for at least 15 minutes before transferring to a wire rack. Serve warm for a fondant-like texture or at room temperature for a moist crumb.