Decadent Flourless Chocolate Cake- Jill Lutz

Mix in a microwave safe bowl:

 

1 1/2 C. semi sweet chocolate chips

1 C. Butter

 

Melt, stirring every minute until smooth.

Then Mix in:

 

1 1/4 C. Sugar

1 C. Cocoa Powder (unsweetened)

6 Large Eggs

 

Beat with a spoon until thick and smooth.

Pour into a greased 10" round spring form pan

Bake 45 minutes or until raised in the middle.

 

Cool completely in pan. Remove and pour ganache over. Refrigerate for several hours or days. Can be frozen. It actually tastes better after a day or two in the fridge or freezer.

 

Ganache

 

In a small sauce pan heat 1 C. cream until bubbly around the edges. Remove from heat and add 1 C. semi-sweet chocolate chips. Stir with a whisk until smooth and melted and completely incorporated. Allow to sit 2 hours or until cool and thickened.