Flourless Chocolate Cake

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1. 1Step 1: Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan with cooking oil spray. Cut a piece of parchment to fit the bottom of the pan. Place the parchment in the pan and spray it again with cooking oil spray.
2. 2Step 2: In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave for 1 minute until the chocolate chips are melted and soft. Stir until fully melted and smooth. If not fully melted, microwave in 10-20 second increments, stirring until smooth. Alternatively, melt the butter and chocolate chips together in a saucepan over low heat.
3. 3Step 3: Add the sugar, salt, and vanilla extract to the melted chocolate mixture and stir to combine.
4. 4Step 4: Add the whisked eggs to the mixture and stir until smooth.
5. 5Step 5: Add the cocoa powder and stir until combined. Do not over-mix.
6. 6Step 6: Pour the batter into the prepared pan and bake for 25 minutes, or until the center registers 200°F on an instant-read thermometer.
7. 7Step 7: Let the cake cool for 10 minutes. Loosen the edges with a knife and carefully invert the cake onto a cake plate. The bottom of the cake will now be the top. Allow the cake to cool completely.
8. 8Step 8: While the cake cools, make the ganache. In a medium microwave-safe bowl, combine the chocolate chips and heavy cream. Heat for 30 seconds or until the cream is hot. Stir until the chocolate melts and the mixture is smooth.
9. 9Step 9: Spread the ganache evenly over the cooled cake. Allow the ganache to cool and set for a few hours before cutting and serving. Refrigerating the cake will speed up the setting process.
10. 10Step 10: Store leftovers in an airtight container in the refrigerator.