Ingredients:

  • 8 oz bittersweet chocolate (60% cocoa or higher), finely chopped
  • 1 cup unsalted butter, cubed
  • 1 cup granulated sugar, divided
  • 4 large eggs, at room temperature
  • 0.5 cup Dutch-process cocoa powder, sifted
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 0.25 tsp fine sea salt
  • 4 oz semisweet chocolate chips
  • 0.5 cup heavy cream

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a springform pan generously with butter, line the bottom with parchment paper, and grease the paper.
  2. Melt the chopped bittersweet chocolate and cubed butter in a double boiler or microwave in 30-second intervals until smooth. Set aside to cool slightly.
  3. Stir the cocoa powder, espresso powder, vanilla extract, and sea salt into the melted chocolate mixture.
  4. In a separate bowl, beat the 4 eggs with sugar using an electric mixer for 3–5 minutes until the mixture reaches the ribbon stage and has doubled in volume.
  5. Gently fold the chocolate mixture into the whipped eggs using a rubber spatula, being careful not to deflate the air bubbles.
  6. Pour the batter into the prepared pan and bake for 25–30 minutes until the edges are set and the top is crackly, but the center still has a slight jiggle.
  7. Allow the cake to cool in the pan on a wire rack for at least 10 minutes; the cake will fall slightly as it cools.
  8. To make the ganache, heat heavy cream until simmering, pour over semisweet chocolate chips, let sit for 5 minutes, stir until smooth, and spread over the cooled cake.