12 tablespoons unsalted butter

12 ounces (340g) dark chocolate

6 whole eggs

1/8 teaspoon sea salt

½ cup of granulated sugar

Zest of 1 orange, optional

2 tablespoons cocoa powder

Directions

Preheat the oven to 350 degrees Fahrenheit (180 ͦC). Butter a 9 inch spring form pan.

In a medium sauce pan heat 1 cup of water to a rolling boil. Place a metal or glass bowl over top making sure the bottom does not touch the water.  Combine the butter and chopped dark chocolate in this double boiler and stir until melted. Remove from heat and allow to cool for 2-3 minutes.

In a separate bowl combine the eggs, sugar and salt. Add the orange zest if you like. Whisk together until light for approximately 5 minutes. Slowly in a steady stream begin to pour the chocolate into the egg mixture, whisking the entire time as to not curdle the eggs.  Pour batter into spring form pan. Bake in the oven for 35-40 minutes or until the top is no longer shiny, the cake may still wiggle a little bit. Remove and allow to cool entirely before removing from the pan.

Dust the cake with cocoa powder and serve.