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Cake
- 8 ounces dark bittersweet chocolate
- 2 sticks unsalted butter
- 1 & 1/2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder
- 1 &1/3 cups whipping cream
- 2 cups (12 ounces) dark semisweet chocolate
- 10 inch spring form pan
Put the rack in the middle of the oven and preheat to 350 degrees. Butter the pan and line bottom with round of parchment paper or wax paper or wax paper and butter paper.
Melt chocolate with butter in a medium metal bowl set over saucepan of barely simmering water stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over the chocolate and whisk until combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in the center of cake comes out with moist crumbs adhering. 35-40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto plate and re-insert onto rack or plate to cool completely. Decorate with Ganache and Goodwish chocolatesGanache Icing
- In a small saucepan, bring cream to a boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches spreading consistency, stirring occasionally.
