Ingredients:

• 200 g dark chocolate
• 150 g of butter
• 150 g of granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 100 g of 00 flour
• A pinch of salt
• Preparation of ingredients:
  • Preheat the oven to 180°C and line a baking tray (preferably springform) with baking paper, lightly buttering the edges.
• Melting the chocolate and butter:
  • Break the dark chocolate into pieces and place in a heatproof bowl with the cubed butter.
  • Melt the chocolate and butter in a bain-marie, stirring occasionally until the mixture is smooth and homogeneous. Let cool slightly.
• Preparation of the dough:
  • In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
  • Add the vanilla extract and mix well.
• Mixing the dry ingredients:
  • Add the melted chocolate and butter to the egg and sugar mixture, stirring gently until combined.
• Adding flour and salt:
  • Sift the flour and salt over the liquid mixture and mix gently with a spatula until the mixture is smooth and lump-free.
• Cooking:
  • Pour the batter into the prepared pan and level it with a spatula.
  • Bake the cream cake in the preheated oven for about 25-30 minutes, or until the surface is lightly golden and a toothpick comes out clean or with a few crumbs attached.
• Cooling and serving:
  • Once cooked, let the creamy cake cool in the pan for at least 10-15 minutes.
  • Transfer the cake to a serving plate and let it cool completely.
  • Dust with icing sugar before serving and decorate with fresh fruit or berries, if desired.
• Powdered sugar for dusting (optional)
• Fresh fruit or berries to decorate (optional)