flourless chocolate cake with ganache

Brandon found and altered this flourless chocolate cake recipe after my birthday dinner this year, when we had such a delicious version at a french restaurant in Austin. It's SO easy to make, that it's crazy.

For the Feast of Aquinas, I made two of the normally thin cakes, and put chocolate ganache in between them, then covered them both in ganache as well. YUM and RICH. SOOOO rich. You really have to be prepared for a piece of this stuff.

Classic Flourless Chocolate Cake
4-oz dark or bittersweet chocolate, coarsely chopped 1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder  (we use less. more like 1/3 cup) 
(pref. dutch process)

Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 20 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Store leftovers in an airtight container.
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Serves 8-10 

(originally from Gourmet magazine, Nov. ’97) 

I used THIS ganache recipe. 

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