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1
For the cake:
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Adjust an oven rack to the lower-middle position and heat the oven to 325u00b0F. Line the bottom of an 8 or 9-inch springform pan with parchment paper. Liberally grease the sides of the pan. Wrap the outside of the springform pan with 2 sheets of aluminum foil. (This helps to keep the water out of the pan when cooking)
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3
In a stand mixer with the whisk attachment, beat eggs on high until lighter in color and fluffy, about 5 minutes.
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Meanwhile add chocolate and butter to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.
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Pour 1/3 of the egg foam into the chocolate mixture and stir until combined with a rubber spatula. Do not over-mix. Mix in the rest of the egg foam and vanilla until fully incorporated.
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Pour batter into the prepared pan. Place the spring form pan into a larger pan. I used a large roasting pan; a large skillet with high sides would also work. Fill the large pan halfway up with hot water. Be careful not to get any water into the cake.
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Bake for 23-25 minutes or until an inserted thermometer reads 140u00b0F. Remove from the water bath and place on a wire rack to cool. Transfer to the refrigerator to cool completely. (If frosting with ganache, follow directions below.)
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8
To serve, heat a sharp knife under running hot water. Slice cake making sure to whip the nice off in between each cut.
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9
Cake can be kept in the refrigerator for up to 4 days.
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10
For the chocolate ganache:
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Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.
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Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the cake. Place back into the fridge to allow the ganache to set.
