Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod
Equipment
9-inch cake pan
Ingredients
Flourless Chocolate Cake:
1⅓cupsemi-sweet chocolate chips
10tbspunsalted butter
1cupwhite sugar
1½tspvanilla extract
⅓tspsalt
4largeeggs, well beaten
⅔cupcocoa powder
Ganache:
1cupsemi-sweet chocolate chips
½cupheavy cream
For Serving:
Fresh Raspberries
Powdered Sugar
Instructions
Preheat oven to 375 degrees. Coat a 9-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it very well with nonstick cooking spray.
Make the cake by putting the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, in 30 second increments, stir until the chocolate is melted and very smooth.
Add the sugar, vanilla, and salt and stir to well combined.
Add the beaten eggs and stir until smooth. Add the cocoa powder and stir until combined.
Pour the batter into the prepared pan and bake the cake for 20-25 minutes or until the cake has a thin crust on the top and the center registers 200 degrees on a thermometer.
Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake is now the top of the cake. Let the cake cool completely.
Make the ganache once the cake has cooled completely, by combining the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. Start with 30 seconds and check it & stir, then continue in 15 second increments, as needed depending on your microwave. Stir until the the chocolate melts and the mixture is smooth and shiny.
Pour the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. Place into the refrigerator to speed op the process.
Top with fresh raspberries and powdered sugar, if desired. Cut the cake into slices and serve. Enjoy. Side Note: Store any leftovers in a sealed container in the refrigerator.