Start by melting the butter in a thick-bottomed pot over medium-high heat. Find a bowl and whisk the eggs, sugar, and vanilla bean seeds until the mixture is light and fluffy. When it is nice and airy, whisk in the flour.

Chop the chocolate finely and add it to the pot with the melted butter. Remove the pot from the heat and stir the chocolate until melted.

Then add the coffee and salt, stirring well again.

Carefully pour the chocolate mixture into the egg mixture, stirring vigorously.  

Use a round pan of about 22 cm and line it with baking paper. Pour in the batter and bake the cake at 175°C (convection) for 20-25 minutes.

The cake should be slightly underbaked in the center, making it wonderfully gooey and not dry.

Let the cake cool slightly and it will be ready to serve after 10 minutes. However, if it sits for a few hours (or overnight), it will get even better.

Serve with seasonal berries, such as strawberries and blueberries.