Ingredients:

• 8 large eggs
• ¾ cup sugar
• 1Tablespoon vanilla extract
• Pinch of salt
• 1 lb bittersweet 60% cacao chocolate
• ½ lb Unsalted butter; plus 1Tbls for cake pan

Directions:

Pre-heat your oven to 325 degrees. Prepare a cake pan with 1 Tablespoon butter, I prefer a bundt pan but you could use any round cake pan.

Place your eggs, sugar, vanilla and salt into a mixing bowl fixed with a whip attachment. Whip your eggs and sugar until light in color and slightly fluffy, this should take about 10 minutes.

While your egg mixture is mixing you can create your own double boiler by taking a heat resistant bowl and placing it onto a small sauce pot filled about ¼ full with water. Combine the chocolate and butter in the bowl of the double boiler and melt (If you are really careful you can melt your chocolate and butter in the microwave.).

Once the chocolate and butter are melted together; you can start slowly incorporating the melted chocolate into the egg mixture with the mixer running. Be sure you only pour about a ¼ of your melted chocolate in at a time. Scrape down the sides of the bowl in-between each addition. Once all of the chocolate is combined with the egg mixture the batter should be nice and smooth. Pour the batter into your cake pan and bake for about 35 minutes your cake should be just set in the middle. Your cake will fall a bit after you remove it from the oven don’t worry that is normal. Let the cake cool completely before putting it in fridge; refrigerate for at least and hour before serving or preferably over night. Remove from pan then slice serve with a small glass of Port.