Chocolate Ganache Cake

By dhoffmanlatter

Ingredients

• cake:
• 9 oz semi sweet chocolate chopped
• 1 1/2 sticks unsalted butter
• 5 eggs separated
• 1 cup sugar
• 1 t vanilla
• 3/4 cup flour
• 1/4 t cream of tartar
• ganache:
• 1 cup whipping craem
• 2 T unsalted butter
• 2 T sugar
• 16 oz semisweet chocolate chopped
• 1 t vanilla

Details

Servings 10

Preparation

Step 1

for cake:
1. preheat oven to 350 degrees and butter 9 inch pan with 2 inch sides. line with waxed paper round and butter the paper.

2. melt chocolate and butter in double boiler till melted and smooth.

3. using electric mixer, beat yolks and 1/2 cup sugar in large bowl 1 minute. mix in vanilla and chocolate, then flour.

4.using another bowl and clean beaters beat whites and cream of tarter to soft peaks. gradually add 1/2 cup sugar and beat till still not dry.

5. fold in 1/3 of whites into chocolate mixture. fold in remaining whites. pour batter into pan and smooth top.

6. bake cake till dry on top and center comes out with moist crumbs attaches, about 45 minutes. cool on rack. loosen sides with knife and turn out on rake.

7. for ganache: bring cream, butter and sugar to a simmer in heavy saucepan stirring till butter melts and sugar dissolves. remove from heat and add chocolate and vanilla. stir till melted and smooth. pour 1 cup into medium bowl and chill till mixture is cool and thickens- about 45 minutes. let remaining ganache stand at room temp

8. whisk chilled ganache until mixture lightens slightly in color- about 30 seconds. spread chilled ganache over top (not sides) of cake. refrigerate cake till ganache is very firm, about 30 minutes.

9. rewarm ganache in saucepan till lukewarm, stirring. pour 1 cup of it over cake and spread over top and sides. pour rest over cake and chill about 1 hour.

10. let cake stand at room temp 1 hour before serving.