7 ounces (200g) semi-sweet or bittersweet chocolate, chopped
4 large eggs, room temp
1 cup (200g) granulated sugar
1/3 cup (40g) cake flour
pinch of kosher salt
Farmhouse Lab Flower Petal Salt
Heat oven to 345°F. Grease the inside of a 9" springform pan; set aside. NOTE: If you’re concerned about your pan leaking, wrap the bottom tightly with a layer or two of aluminum foil.
In a medium pot over low heat, melt butter. Add chopped chocolate, continuously stirring until all is melted.
Remove from heat, then add remaining ingredients. Continue stirring until well combined.
Pour batter into prepared pan. Gently tap pan on counter to release any big air bubbles.
Bake for 20–25 minutes. The top of the cake will form a thin crust, but the centre should still be jiggly. NOTE: If you insert a wooden pick into the cake, it may appear underbaked, so don’t bother. The cake will set to its proper, deliciously sticky texture as it cools.
Allow cake to cool completely in pan on wire rack.
Prior to serving, give the top a dusting of confectioners’ sugar, then sprinkle some flower petal salt on top.