Separate the eggs. Beat the egg whites with the salt until stiff. You should use a mixer for this. Break or chop the chocolate into pieces, place in a metal bowl with the butter and allow to melt over a hot water bath. Beat the sugar with the egg yolks until frothy and season with the vanilla pulp or the vanilla sugar and cinnamon.
Stir the liquid chocolate-butter mixture into the egg yolk mixture. Then carefully fold in the egg whites. Sift in the flour and cocoa and mix everything loosely. Pour the dough into a springform pan (26 cm diameter) lined with baking paper. Put the tin in the preheated oven and bake the cake for about 25 minutes. It should still be nice and damp inside and will solidify again when it cools down. Remove the cake and let it cool. Good Appetite!
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