4 hours 20 minutes
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- Butter an 8-inch springform pan. Place a parchment round in the bottom of the pan; butter the parchment. Wrap the outside of the pan with aluminum foil. Heat oven to 425 F.
- Set up a saucepan with an inch of water in it, and place a large heat-safe bowl over it. Turn heat to high and allow the water to come to a boil; turn down flame to medium-low. Place chocolate and butter in the bowl on top of the saucepan. Melt chocolate, stirring with rubber spatula, taking care not to allow chocolate to burn. When chocolate is thoroughly melted, remove bowl, and add salt and vanilla. Stir thoroughly.
- Put eggs in bowl of electric stand mixer. Place bowl over the saucepan, keeping water at a simmer, adding water if necessary. Beat eggs in mixer bowl with whisk over simmering water until eggs are warm. Put mixer bowl into stand mixer, and using whisk attachment, whip eggs until soft peaks form.
- Using rubber spatula, fold half of the beaten eggs into the chocolate mixture. Fold in remaining eggs, scraping bottom and sides of bowl, until no streaks of egg remain. Pour batter into prepared pan. Place foil-wrapped pan in a larger pan with 1 inch of hot water to create a water bath. Loosely cover the pan with a piece of aluminum foil. Bake in oven 12 minutes and remove from oven to cool on wire rack. (The cake will not look done but will set as it cools.) Cool on wire rack at least 45 minutes. Refrigerate at least 3 hours. Serve cool or at room temperature.