Flourless Chocolate Cake

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

Melt '8' ounces of high-quality bittersweet chocolate and '1/2' cup of unsalted butter in a heatproof bowl set over a saucepan of simmering water (or in the microwave in '30'-second intervals), stirring until smooth. Let cool slightly.

In a separate bowl, whisk together '4' large eggs and '1' cup of granulated sugar until light and fluffy.

Gently fold the cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix.

Pour batter into the prepared pan and bake for '30-35' minutes, or until the edges are set and the center is slightly soft. A toothpick inserted into the center should come out with moist crumbs.

Let the cake cool completely in the pan before releasing the springform. Dust with cocoa powder or top with fresh berries before serving.