1 lb/454 g Callebaut Chocolate Block Semisweet 54.5% cocoa , coarsely chopped
1/2 lb/227 g (2 sticks) Kerrygold Unsalted Butter, plus 1/2 tbsp/7.5 mL
8 large eggs
1/4 cup/60 mL sugar
2-3 tsp/10-15 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL salt
12 oz/450 mL semi-sweet dark baking chocolate or dark chocolate chips
1 cup/250 mL heavy whipping cream
1 tsp/5 mL Watkins Pure Vanilla Extract
1 tsp/5 mL Watkins Imitation Almond Extract or any Watkins extract of choice
Grease a 9-inch/22.5 cm spring form pan and line bottom with a parchment round.
Combine the chocolate and butter in a bowl.
Set the bowl over simmering water or in the top of a double boiler.
Melt the mixture, stirring constantly until smooth, about 5 minutes.
Combine eggs, sugar, vanilla and salt in a large bowl.
Mix with an electric mixer until frothy and almost doubled in volume, about 5 minutes.
Fold 1/3 of the egg mixture into the chocolate mixture.
Repeat this process until all of the egg mixture has been folded in.
Pour batter into the prepared pan and bake at 325°F/165°C for 45-50 minutes or until the cake has risen and the edges are set.
Cool on a wire rack to room temperature.
Remove spring form pan side, invert cake onto a plate, and peel off the parchment paper.
Reinvert cake on a serving platter.
Heat cream and chocolate in a saucepan over medium heat, stirring until melted and smooth.
Remove from heat and add extracts.
Drizzle chocolate sauce over cake and serve.