Flourless Chocolate Cake

For the cake:
Adjust an oven rack to the lower-middle position and heat the oven to 325ºF. 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)

In a stand mixer with the whisk attachment, beat eggs on high until lighter in color and fluffy, about 5 minutes.

Meanwhile add chocolate and butter to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.

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.

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.

Bake for 23–25 minutes or until an inserted thermometer reads 140ºF. 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.)

To serve, heat a sharp knife under running hot water. Slice cake making sure to whip the nice off in between each cut.

Cake can be kept in the refrigerator for up to 4 days.

For the chocolate ganache:
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.

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.