INGREDIENTS

    for the cake
  • 1/2 cup butter , at room temperature
  • 4 eggs
  • 1 1/4 cups sugar
  • 4 ounces semisweet chocolate, finely chopped
  • 1 cup flour

    • for the ganache

  • 6 ounces semisweet chocolate, finely chopped
  • 3/4 cup heavy cream

DIRECTIONS

  1. Heat the oven to 350 degrees.
  2. Butter the bottom and sides of a 8" springform pan.
  3. Line the bottom of the pan with parchment and butter the parchment paper.
  4. Separate the eggs.Beat the egg yolks with the sugar for 5 minutes.
  5. In a separate bowl beat the egg whites until stiff.
  6. Add the 1/2 c butter to the sugar mixture.Stir in the chopped chocolate gently.
  7. Stir in 1/3 of the flour gently.
  8. Stir in 1/3 of the egg white folding together as lightly as possible.
  9. Repeat, alternating between the flour and the egg whites.
  10. Pour cake batter into the prepared pan.
  11. Bake cake for 50 minutes.
  12. Cool cake on a wire rack.
  13. To prepare gananche, heat the cream until hot but not boiling.
  14. Pour the crean over the chocolate.
  15. Stir occasionally while mixture is cooling.When completely cooled, beat with electric mixer until fluffy, 5-10 minutes.Do not overbeat or the mixture will be very stiff and hard to spread.
  16. Place the cake back into the springform pan and top with the ganache.Wrap and chill until firm.
  17. Remove from pan and serve.