Decadent Chocolate Cake
7 1/2 oz dark chocolate, chopped
11 tablespoons unsalted butter
4 large eggs, separated
1/3 cup sugar
1/3 cup whole wheat pastry flour
6 ozs dark chocolate, chopped
3/4 cup heavy cream
Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
For the cake: Melt the chocolate and butter in a double boiler. Set aside to cool.
Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears.
In a separate bowl, whisk the eggs whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean.
For the Ganache: Place the chopped chocolate in the a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate ad stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.