Heat oven to 350° F.
Butter a 9-inch spring form pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, vanilla bean sugar, granulated sugar, and cocoa powder; whisk in the melted chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour.
Run a knife around the edge of the cake before unmolding. Once cooled completely, try sprinkling with our Habanero sugar and garnish with fresh raspberries and a couple of Cyprus flake salt crystals! Or, you can top with whipped cream, sprinkle with our Raspberry sugar and garnish with raspberries, or for another delicious variation just sprinkle on some of our Espresso salt!