The first thing you want to do is preheat your oven to 350*F

Line the bottom of a 9″ spring form pan with parchment paper and spray with nonstick spray. Line the outside of the pan in foil

In a medium saucepan heat your cream over medium heat. Heat until you see little bubbles starting to form around the sides. You don’t want to burn it so watch it very carefully!

Turn off the heat, add in the chocolate chips, and stir until melted

Once the chocolate is melted add in the vanilla and butter. Whisk until everything is all melted together

In another bowl beat the eggs, brown sugar, and salt with an electric mixer for about 5 minutes or until the eggs have doubled in volume

Slowly whisk in the chocolate to the eggs and mix until everything is combined

Pour the batter into the prepared pan and put it into the oven. Let cook for one hour. Don’t worry… it will be puffed up and look a little jiggly. It will deflate and set up I promise!

Let it cool completely on the counter and then put into the refrigerator to let sit overnight

The next day take a knife and run along the edges to make sure it doesn’t stick. Release the pan and trim the top slightly so that it it somewhat even

Add a plate to the top and flip the cake over so that the bottom is facing upwards Take off the parchment

Arrange fresh raspberries (or strawberries) to the top of the cake and lightly dust with cocoa powder. Slice and serve!