Preheat oven to 170° top/bottom heat. Line springform pan with baking paper
Melt the chocolate and butter in a bain-marie and then leave to cool
Mix sugar and eggs with hand mixer for approx. 15 min. until a cream is formed
Slowly add chocolate butter to the cream at the edge of the bowl while continuing to mix on low speed
Mix flour, baking cocoa, baking powder and hemp seeds and fold in carefully. Pour the batter into the springform pan and smooth out
Bake on middle rack for approx. 38 minutes. Test with chopsticks. Remove cake and let cool well
Bring cream to a boil over medium heat and remove from heat again. Melt couverture in the hot cream and stir well