Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.

In a medium saucepan over low heat, combine the chocolate chips, heavy cream, and butter. Stir until melted and smooth. Remove from heat and let it cool slightly.

In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined.

Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until fully incorporated and smooth.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly soft.

Remove from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.

Once cooled, refrigerate the cake for at least 4 hours, preferably overnight, to set properly.

Before serving, dust the top with cocoa powder and slice into thick pieces.