Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for pan
• 8 large eggs
• 16 ounces semisweet chocolate chips
• 1/4 teaspoon fine sea salt
• A 10"-diameter springform pan

Instructions

1. Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
2. Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
3. Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
4. Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
5. Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
6. Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.