1 1/2 sticks (12 tablespoons) unsalted butter or margarine,
cut into small pieces, plus more for pan
12 ounces bittersweet chocolate, chopped
6 large eggs at room temperature
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting
Preheat the oven to 350F. Butter bottom and sides of 9-inch
springform pan. Combine chocolate and butter in heatproof bowl. Place the bowl
over a saucepan of simmering water (don’t let bowl touch water) and stir until
melted and combined. Let cool slightly. Combine eggs, sugar and salt in mixing
bowl. Beat on medium-high until thick; 5 to 8 minutes. Gently fold half the chocolate
mixture into the egg mixture until combined; gently fold in remainder. Pour batter
into pan and bake until a toothpick inserted into the center comes out with
only a few crumbs, 35 to 45 minutes. Cool completely. Remove the springform
ring and transfer to platter; dust with cocoa powder.
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