Triple Treat Flourless Chocolate Cake

Preheat your oven to 350°F. Grease and line a 6-inch round springform pan with parchment paper. Set aside.

In the bowl of a stand mixer, crack in the eggs and whip on high speed for about 8-10 minutes, or until the eggs are tripled in volume and a pale yellow color. The whipped eggs should mostly hold their shape when spooned up.

Melt semisweet chocolate in a double boiler or glass bowl over a pot of simmering water. Ensure that the water does not touch the bottom of the glass bowl. Stir until the chocolate is completely melted, then add the softened unsalted butter and salt. Stir the mixture until smooth.

Gradually fold in the whipped egg to the chocolate mixture, incorporating about 1/5 of the mixture at a time. Stir gently (preferably using a large spatula) in a circular motion, ensuring no egg streaks remain before adding more egg mixture. Fold until all the egg mixture is incorporated into the chocolate. Avoid using a mixer, as it may deflate the eggs too much, affecting cake texture.

Pour the batter into the prepared springform pan and bake for 40-50 minutes, until the top of the cake is puffy, cracked, and fully cooked.

Remove the cake from the oven and let it cool in the pan until it's cool enough to serve and decorate. The cake will deflate and flatten slightly as it cools.