Flourless Chocolate Cake

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.

Melt 12 ounces of high-quality dark chocolate (70% cacao) and 1 cup (2 sticks) of unsalted butter in a heatproof bowl set over a simmering pot of water, stirring until smooth. Remove from heat.

In a separate bowl, whisk together 6 large eggs and 1 cup of granulated sugar until light and fluffy.

Gently fold the melted chocolate mixture into the egg mixture until well combined. Stir in 1 teaspoon of vanilla extract.

Pour batter into the prepared pan and bake for 35-40 minutes, or until the edges are set and the center is slightly soft.

Let the cake cool in the pan for 15 minutes before releasing the springform. Cool completely before serving. Dust with cocoa powder or top with fresh raspberries.