Decadent Flourless Chocolate Cake

Preheat the oven to 300°F. Lightly butter the bottom of a 9x2-inch (or 10x2) round cake pan and dust with cocoa powder. Tap out any excess. Melt the chocolate and butter in the microwave stirring every minute or so with a rubber spatula until smooth. Set bowl aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 T water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium-high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium-low just until blended, about 30 seconds. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook (it will look not quite done). Let cool in the pan on a rack for 30 min. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake at least 6 hours or overnight. To glaze, melt the chocolate and butter in the microwave, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife. If desired, add some fruit garnish and enjoy!