because I know you will, make sure it is not jiggling after 3-5 minutes of cooling. If it is, put it back in the oven for 5 more minutes at a time. Keep in mind that there still should be a jiggling factor, though :).
Callebaut. I didn't use bittersweet because I don't like it, so I used semi-sweet instead. Also, I added espresso powder to intensify the chocolate flavor, and I added vanilla extract. However, feel free to keep it simple, if you prefer. I'm sure it is still fantastic.
200g dark chocolate, 70% cacao (I used semi-sweet)
14 Tbsp (200g) unsalted butter
1-2 tsp espresso powder (optional)
1 1/3 cup (250g) sugar
5 large eggs, room temperature
1 tsp vanilla extract (optional)
1 Tbsp AP flour
Preheat the oven to 180°C (350°F). Melt the chocolate and the butter in a bowl, sitting over a pot of simmering water (bain marie/double boiler). Once melted, add the sugar and mix thoroughly. Take off the heat and let cool a little. Put in the eggs, one by one, and make sure to thoroughly mix them in. Add a Tbs of flour and mix till smooth. Line a small (15cm/8in), round baking form with baking paper and pour the chocolate mass in. Bake for 25 minutes, then take it out of the oven and let it cool. The center may look a bit wobbly, but it is supposed to look this way. Put it in the fridge for at least 2 hours to let it set and take out of the fridge 30 minutes before serving. Serve with whipped cream and raspberries, and let this magic cake change your life for better.