1. Grease a 240mm cake tin with butter and line with baking paper. If using a springform cake tin, wrap some foil around the outside to prevent water from seeping in.
2. Melt the chocolate and butter in a glass bowl on microwave 850 watts for 2 minutes 30 seconds. Then, allow it to sit for 5 minutes before mixing to combine.
3. In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, sugar (A), vanilla, and salt for approximately 5 minutes, or until it increases in volume by 4 times.
4. Place the sugar (B) and water in a small saucepan over an induction cooktop on setting 7. Once the sugar has dissolved, boil for 1 minute.
5. Remove the syrup from the heat and allow to cool slightly before stirring into the chocolate and butter mixture.
6. Pour the chocolate into the egg mixture and gently fold through.
7. Pour the mixture into the prepared baking tin and cover with foil or plastic wrap.
8. Place the baking tin onto the rack in the steam oven and steam at 100°C for 1 hour.
9. Allow to cool in the steam oven for 10-15 minutes to settle as the appliance cools.
10. Once cool, top with dollop cream. To finish, scatter the fresh berries on top and swirl them through the cream.

Note: Store in the refrigerator for up to 3-5 days. Stand at room temperature for 30-60 minutes prior to serving.