1. Turn oven to 170 C / 340 F. Place the baking sheet on the bottom part of the springform pan so that the sheet stays between the edges and the bottom part when you close the pan. Butter the edges of the pan that are not coated with the baking sheet.

2. Tip flour, cocoa powder, baking powder and salt into a mixing bowl. Melt butter and chocolate in the microwave or in a pan on low heat.

3. Mix eggs, sugar and vanilla in another bowl. Whisk with an electric mixer until light and fluffy. Add the melted chocolate and butter mixture with the eggs and carefully stir with a spatula. Add the flour mixture slowly in 2-3 batches. Add 1-2 shots of espresso and the dark syrup. Taste if the batter needs more salt or vanilla, and adjust accordingly.

4. Pour the cake batter into the pan and bake for 35-40min depending on your oven. Test with a fork or a toothpick – cake is ready when the batter doesn’t wiggle too much in the pan but the toothpick should be left with some batter. The cake will set and continue baking after you remove it from the oven. Let cool completely, preferably 6h to over night.

5. Prepare the ganache by melting chocolate in the microwave or by placing a bowl of chopped chocolate over a pot of simmering water. Make sure the bowl is very clean and does not have any moisture in it or else the chocolate will split. Add nutella to the melted chocolate.

6. Put cream on a small pan and bring to boil. Pour the warm cream on the melted chocolate and Nutella, and stir slowly until the mixture becomes glossy and ganache-like. Add salt and espresso. Tip: if the ganache splits after adding the cream, add more warm cream until the mixture is glossy and looks good.

7. Remove the cake from the tin and pour the ganache on top. Decorate with berries, nuts, herbs or flowers.