6 oz. semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
3 large eggs, room temperature
1/2 cup cocoa powder, sifted
1/4 tsp. salt
1 tsp. vanilla
1. Preheat oven to 350 degrees F. Grease a 7-inch spring form pan and line bottom with parchment paper and grease that too.
2. Melt butter and chocolate on double boiler until all chocolate is melted. Add sugar and salt and cook for 1 minute.
3. Remove from heat. Whisk in eggs, one at a time. Add vanilla and whisk well. Blend cocoa into mixture and whisk to combine.
4. Pour batter into prepared pan. Bake in oven for 22 - 25 minutes until center is just set but still shiny.
5. Cool on wire rack. Do not be alarmed because the cake will collapse. Once completely cool, wrap tightly and store at room temperature or store in fridge. If you store it in the fridge, microwave for 8 seconds before serving with strawberries and whipped cream.
