What You’ll Need:

• 8 oz dark chocolate (70% cacao or higher), chopped
• 1/2 cup 4th & Heart Vanilla Bean Ghee
• 3/4 cup granulated sugar
• 4 large eggs, at room temperature
• 1/4 teaspoon sea salt
• Optional: Cocoa powder or powdered sugar for dusting

Instructions:

1. Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. 
2. In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate and ghee together, stirring until smooth. Remove from heat and let cool slightly. 
3. In a large mixing bowl, whisk the sugar and eggs together until pale and fluffy, about 2-3 minutes. Add salt, whisking to combine. 
4. Gradually pour the melted chocolate mixture into the egg mixture, folding gently until fully incorporated. 
5. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until the center is just set and a toothpick inserted into the center comes out with moist crumbs. 
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with cocoa powder or powdered sugar before serving.