Sometimes you just have to eat chocolate! This cake was so simple to make, yet so delicious to devour, that it will have to make an annual appearance on my table, in spite of its richness.
454g dark chocolate
12 tbsp (170g) butter
0.5 tsp salt
0.25 cup Disaronno
Preheat oven to 350F. Boil water for a water bath.
Spray a 9-inch round cake pan. Line with parchment paper and oil that as well.
Mix chocolate chips and thin-sliced butter in a bowl. Bring water with salt and sugar to a boil.
Pour sugar syrup onto chocolate and butter mix. Stir until it is all melted and homogeneous (and shiny).
Whisk the eggs with the Disarronno. Allow to cool for 10 minutes before mixing in the gently whisked eggs.
Pour into cake pan and place cake into a water bath in a deep pan. Bake for 45-50 minutes, until center is just set and edges begin to pull away from the pan. Cover with plastic wrap and refrigerate overnight.
Heat over a burner a little to release, if you wish to serve it on a serving platter. Otherwise, cut into 12 slices and serve with ice cream!