Preheat oven to 300F. Spray the bottom and sides of a 6" round pan with pan spray. Line the bottom with parchment, pressing it in so that it's flat, and spray the parchment with pan spray. Doing this will aid in an easy release.
Set up a Bain Marie by bringing a pot of water to steaming and having ready a stainless steel bowl that can sit in the steaming water. A double boiler system will work here as well. Just make sure the water is not boiling.
In the stainless steel bowl add the chocolate and butter and set it in the Bain Marie. Gently melt the butter and chocolate stirring occasionally. Remove from Bain Marie when the chocolate mixture is melted, smooth and shiny and stir in the sea salt. Set aside.
Place the eggs and sugar in a stand mixer bowl and place it in the Bain Marie using the whisk to mix the sugar and eggs together until the mixture is warm to the touch. Immediately place on stand mixer fitted with whisk attachment and beat the mixture on medium speed until the eggs double in volume, about 5 minutes. The eggs will be thick and frothy.
Fold 1/3 of the egg mixture into the chocolate mixture. Then fold all of the chocolate mixture into the remaining egg mixture. Gently fold until no streaks are visible.
Pour into the 6" prepared cake pan and tap the pan firmly, flat on the counter at least three times to release any air bubbles.
Bake for 28-30 minutes on the center rack until it is almost baked yet still sticky to the touch.
Cool the cake in the pan on a wire rack. Cover when cool and refrigerate the cake in the pan overnight.
To release the cake hold the pan over a low flame, moving the pan around, on a stovetop for short periods of time (5-10 seconds), carefully checking several times to see if it will release when gently inverted. Do this several times. Alternatively, a shallow sink full of hot water will warm the bottom of the pan as well, again, for very short periods of time. If heated for too long, the cake will melt. Be sure to dry the bottom of the pan each time you invert the cake. Place the cake on a cake stand and cover until ready to top with ganache.