Steps
- Preheat the oven to 375°F / 190°C. Grease an 8in / 20cm round cake pan and line it with parchment paper.
- Melt 1 cup of semisweet chocolate chips with ½ cup of unsalted butter, stirring until smooth. Stir in ¾ cup of sugar and ¼ teaspoon of salt.
- Beat in 3 large eggs, then mix in ½ cup of Dutch-process cocoa powder just until combined. Spread in the pan.
- Bake for 25 minutes, until the top forms a thin crust. The center should register at least 200°F / 93°C on an instant-read thermometer.
- Cool in the pan for 5 minutes, then turn out onto a plate and let cool completely.