Preheat oven to 400 degrees F.
Combine the chocolate and butter in a stainless steel bowl. Rest the bowl over a pot of simmering water, with the bottom of the bowl not touching the water. Stir until melted.
In another bowl separate the eggs. Add the sugar to the egg yolks and whisk until a light cream color. Add salt to the egg whites and whisk until fluffy.
Slowly drizzle the melted chocolate to the yolk mixture and mix to incorporate. Slowly fold in the egg whites, a little at a time.
Grease a baking tray or cake mold and pour in the mixture. Bake approximately 25 minutes. Plate the cake and sprinkle with icing (confectioners') sugar and garnish with sugar pearls.
Recipe courtesy of David Rocco