Torta Barozzi

Preheat your oven to 170°C. Grease and flour a 22cm round springform pan.

Chop the Dark chocolate into small pieces. In a heatproof bowl set over a pot of simmering water (bain-marie), melt the Dark chocolate and Unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk the Large eggs and Granulated sugar together until light, fluffy, and pale, approximately 5-7 minutes. Add the Vanilla extract.