• Preheat your oven to 200°C (conventional). Line a 22 cm springform pan with parchment paper, or line a cake ring with parchment paper. (If you're not sure how to do this, check out this quick video: https://www.youtube.com/watch?v=89xcxLyK9VQ)
• Insert the butterfly whisk into the mixing bowl. Separate the eggs and add the egg whites along with a pinch of salt to the bowl. Whip for 6 min / speed 3.5 until stiff peaks form.
• Now add 20 g sugar and fold in for 20 sec / speed 3.
• Transfer the whipped egg whites into a separate bowl.
• Remove the butterfly whisk, give the mixing bowl a quick rinse, and add the egg yolks, sugar, and butter to the bowl. Whip for 5 min / 70°C / speed 4.
• Now add the dark chocolate to the mixing bowl and use a spatula to gently stir it into the egg-sugar-butter mixture. Let it soften for about 1 minute, then mix for 20 sec / speed 5.
• Next, add the flour and fold in for 10 sec / speed 5.
• Push the batter slightly to the sides of the bowl so you can reinsert the butterfly whisk. Add the whipped egg whites to the mixing bowl and fold in for 15 sec / speed 2.5.
• Pour the batter into your prepared springform pan and bake the chocolate cake for about 20 minutes on the lower rack of your oven.
Good to know: If you love a super moist, gooey, mousse-like center (think classic fudgy chocolate cake!), cut the baking time down to just 10–15 minutes.

Making the Chocolate Glaze:

• Rinse out the mixing bowl.
• Add the chopped chocolate to the cold mixing bowl. Chop for 5 sec / speed 10 (Fair warning: it's loud!).
• Add the heavy cream and butter, then melt for 3 min / 70°C / speed 2.
• Spoon the rich chocolate glaze all over the cake, or slice the cake first and drizzle each piece individually.
• Optional: Grate a little white chocolate over the glaze for a gorgeous finish!