Reduce heat by about 20º if using a coated form, such as Teflon.
Melt the fat in a saucepan. Break the chocolate into pieces and let them melt in the hot fat.
Whisk eggs, sugar, vanilla sugar and salt puffy. Mix the flour and chocolate mixture down. Stir in a smooth batter. Pour it into a greased and breaded mold, about 24 cm in diameter.
Put it in the middle of the oven and bake 25 minutes. The cake should still be “rocky” in the middle when taken out, it solidifies when cold.
Sprinkle with some icing sugar. Serve if necessary with lightly whipped cream and fresh strawberries.
