Line a round baking pan with parchment paper

Preheat the oven at <temperature>200<unit>°C</unit></temperature>

Chop <quantity>200<unit>g</unit></quantity> of dark chocolate

Cut <quantity>200<unit>g</unit></quantity> of butter in chunks

Place the chocolate in a bowl over a water bath over medium-low heat

Add the butter

Melt the chocolate and butter

Crack <quantity>4</quantity> eggs and place them in a bowl

Add <quantity>180<unit>g</unit></quantity> of white sugar and beat until it is fully dissolved

Place a kitchen towel under the bowl with the egg to give stability. Add the melted chocolate and butter mixture

Mix until completely combined

Add a pinch of flaky salt

Pour the batter into the pan and tap the pan on the table several times to release any air bubbles

Bake for 20m until a dark crust forms. Let it cool down

Wrap in cling film and place in the refrigerator for 2h to firm

Remove from the refrigerator. The moist chocolate cake is ready

Serve with a scoop of your favorite ice cream and enjoy!