Flourless Chocolate Cake with Dark Chocolate Ganache

Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.

Melt 12 ounces of high-quality dark chocolate (70% cacao) and 1 cup of unsalted butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk 6 large eggs and 1 cup of granulated sugar until light and fluffy.

Gradually whisk the cooled chocolate mixture into the egg mixture until well combined.

Pour batter into the prepared pan and bake for 35-40 minutes, or until the edges are set and the center is slightly soft.

Let the cake cool completely in the pan before releasing it. Prepare the ganache while the cake cools.

For the ganache, heat 1 cup of heavy cream in a saucepan until simmering. Pour over 8 ounces of chopped dark chocolate in a bowl. Let sit for 1 minute, then stir until smooth.

Pour the ganache over the cooled cake, spreading evenly. Refrigerate for at least 30 minutes to allow the ganache to set before serving.