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Chocolate Ganache Cake

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Ingredients
  

  • 19 ounces bittersweet chocolate chips
  • 10 tablespoons unsalted butter cut into pieces at room temperature
  • 1 tablespoon gluten-free flour Ina used Cup 4 Cup gluten-free flour
  • 1 ½ tablespoons sugar
  • ¼ teaspoon kosher salt
  • 4 eggs extra-large at room temperature, separated
  • ¼ cup heavy cream
  • ice cream coffee or vanilla for serving

Instructions
 

  • Preheat the oven to 425° F.
  • Grease an 8-inch spring-form pan and line the bottom with parchment paper.
  • Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.
  • Off the heat, immediately stir in the butter, flour, sugar, and salt with a rubber spatula.
  • Whisk in the egg yolks until smooth.
  • Put egg whites in mixer and beat until they form soft peaks.
  • Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined.
  • Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Make sure oven is accurate-next time I will bake it 13 minutes!)
  • Turn the oven off and leave the cake in the oven, cracking the door open a bit.
  • Let cake cool in the oven for 1 hour.
  • The cake will sink in the middle.
  • Remove sides of pan and place cake on your cake stand.
  • Put 3 ounces of chocolate and the heavy cream in a microwave safe bowl and heat gently until it is melted and smooth.
  • Pour this into the center of the cake.
  • Allow to cool and serve warm or at room temperature with a scoop of ice cream. I stored mine in the fridge. We liked it better cold.