Preheat oven to 350 degrees. Butter a 9-inch spring form pan and line the bottom with a circle of parchment paper (this helps prevent the cake from sticking to the pan).

Create a double boiler by setting a large glass or stainless steel bowl over a saucepan with 2-3 inches of water in the bottom (the trick to a double boiler is to make sure the bowl is not in contact with the water).

Place double boiler over medium high heat. Add chocolate and butter to the bowl and let melt. Whisk together.

Once the chocolate and butter are melted, remove the bowl from its perch on the saucepan and place it on a folded kitchen towel on your counter (best not to put a hot bowl directly on your surface). Whisk in the sugar (an electric hand mixer is best, but you can also do it by hand).

Break the eggs into a spouted measuring cup and whisk the eggs in one at a time (breaking them into the measuring cup means that you won’t have to put the mixer down each time you need to add an egg).

Sift 1 cup of unsweetened cocoa powder into the batter and gently beat to combine (start on the mixer’s lowest setting and slowly work upwards).

Add the Frangelico and mix to combine.

Scrape the batter into the prepared spring form pan. Gently bang the pan on your counter a few times to remove some of the air bubbles.

Bake at 350 degrees for 45-50 minutes. Cake is done when the center looks set (shake the pan slightly and look for any sign of a wiggle).

Remove cake from oven and let cool for at least 20 minutes before removing it from the spring form pan. When cake is completely cool, wrap it in 2-3 layers of plastic wrap and store in the refrigerator or freezer until you’re ready serve. Allow cake to come to room temperature prior to serving.