1. Preheat your oven to 325°F and generously butter your 9-inch springform pan. Dust it thoroughly with cocoa powder, making sure to coat the sides all the way up to the top rim. This step is absolutely crucial for getting that signature fallen effect.

2. Combine the chopped chocolate and butter pieces in a large microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until completely melted and smooth with no clumps remaining. Set aside to cool slightly while you work on the eggs.

3. Separate your eggs, placing the whites in the bowl of your stand mixer fitted with the whisk attachment and the yolks in a separate bowl. Beat the egg whites on medium speed, gradually increasing to high as you slowly stream in the granulated sugar. Continue beating until medium stiff peaks form.

4. Add the egg yolks one at a time to your cooled chocolate mixture, whisking well after each addition. Stir in the vanilla extract, salt, and cocoa powder until everything is well combined and smooth.

5. Add large spoonfuls of the whipped egg whites to the chocolate mixture and gently fold them in with a rubber spatula. Continue folding until no streaks of egg white or cocoa powder remain, but be careful not to overmix.

6. Pour the batter into your prepared pan and use the back of a spoon to spread it into an even layer. Bake at 325°F for 45 to 50 minutes, or until a knife inserted in the center comes out clean and the edges start pulling away from the sides. Let it cool completely in the pan before removing the springform ring.