Flourless Chocolate Ganache Cake Rich and Decadent Treat

Ingredients

• 8 oz bittersweet chocolate, chopped
• 0.5 cup unsalted butter, cubed
• 3 large eggs
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons cocoa powder (for dusting)
• 1 serving fresh berries and mint leaves (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
2. In a heatproof bowl, combine the chopped bittersweet chocolate and cubed butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 3-5 minutes. Add the vanilla extract and salt, continuing to whisk until combined.
4. Carefully fold the melted chocolate mixture into the egg mixture until just combined. Be gentle to maintain the volume of the eggs.
5. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 25 minutes. The cake should be set around the edges but still slightly soft in the center.
6. Remove from the oven and allow the cake to cool in the pan for about 10 minutes before releasing the sides. Let it cool completely on a wire rack.
7. While the cake cools, prepare the ganache by heating the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add the remaining chopped bittersweet chocolate. Let it sit for a few minutes before stirring until smooth.
8. Once the cake has cooled completely, pour the ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
9. Chill the cake in the refrigerator for at least 2 hours to set the ganache.
10. Before serving, dust the top lightly with cocoa powder and garnish with fresh berries and mint leaves.