Flourless Chocolate Cake

Directions

• Preheat your oven to 375°F. Grease an 8-inch springform cake pan with non-stick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then place the parchment paper in the pan and spray it with more non-stick cooking spray.
• Pour about 3 inches of water into a large pot and bring it to a simmer. Use the double boiler method by placing a glass or stainless steel bowl over the pot of simmering water. Add the chocolate chips and butter, and stir until everything is completely melted. Remove the bowl from the heat and stir in the salt.
• Slowly add the egg yolks to the melted chocolate, stirring well after each addition. Then, stir in the cocoa powder.
• Beat the egg whites, gradually add the sugar, and continue mixing until firm peaks form.
• Gently fold about 25% of the beaten egg whites into the melted chocolate, then fold in the remaining egg whites until well combined.
• Pour the mixture into the prepared pan and bake for 25 minutes, or until the cake reaches an internal temperature of at least 165°F.
• Let the cake cool for about 10 minutes, while you make the ganache.
• To make the ganache, pour hot heavy cream over the semisweet chocolate chips and whisk until smooth.
• Remove the cake from the pan and pour the ganache over the top. Use a rubber spatula to smooth it out. Let the cake sit at room temperature for a few hours to set, or refrigerate to speed up the process, then serve.