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  1. Chop the chocolate pieces. Beat the eggs for five minutes till creamy. Line the spring foam tin with butter paper.
  2. Place a glass bowl over a double boiler and add the salted butter, unsalted butter and the chopped chocolate pieces in it. The base of the glass bowl should not touch the water.
  3. When the butter and chocolate melts add the sugar and mix. Turn off the heat. Add the chocolate essence. Preheat the oven at 350 degrees.
  4. Gently fold the eggs little at a time in the chocolate mixture till fully incorporated. Pour the batter in a spring form tin and bake at 180 degrees for 45 mins or till the toothpick comes out clean.
  5. Serve with chocolate ganache or plain old nutella toppings.

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