Preparation Steps:

• In a mixing bowl, combine the finely crushed pretzels, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form a crust.
• Using a double boiler or microwave, melt the dark chocolate and the small pieces of unsalted butter together. Stir until smooth and set aside to cool slightly.
• In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the superfine sugar, continuing to beat until the mixture forms stiff peaks.
• In another bowl, whisk the egg yolks into the cooled chocolate mixture. Gently fold in the whipped egg whites until just combined, being careful not to deflate the mixture.
• Pour the chocolate batter over the pretzel crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
• Preheat your oven to 350°F (175°C) and bake the cake for 25-30 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool completely in the pan.
• Once the cake has cooled, sprinkle the mini pretzels and flaky sea salt on top for a crunchy finish.
• Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.