Chop the chocolate into smaller pieces and place chocolate and butter in a saucepan and let it melt together over medium heat.

In a bowl, whisk together eggs, brown sugar, and vanilla seeds until a light and foamy mixture forms. Use an electric mixer as it takes about 4 minutes.

Fold the melted chocolate mixture into the egg mixture and pour the mixture into a greased springform pan with baking paper at the bottom.

Sprinkle the cake with flaky salt before baking it for 25-30 minutes at 160 degrees Celsius (320 degrees Fahrenheit) convection (or 175 degrees Celsius (347 degrees Fahrenheit) regular oven).

The cake should be firm at the edges but soft in the middle.

Let the baked cake cool on a wire rack until completely cold.

Release the cake from the springform ring and the cake is ready to serve.

Decorate it with caramel sauce, fresh berries, a delicious mousse, or something completely different.

Let your sweet tooth guide you the right way.

My cake got a large teaspoon of homemade salted caramel sauce on top.