European Chocolate Truffle Cake recipe

A wonderfully rich flourless cake - and easy too!

8 ounces good quality semisweet chocolate
1 cup granulated sugar
1 cup unsalted butter
4 large eggs, well beaten

Chocolate Ganache:
1 cup heavy whipping cream
10 ounces semisweet chocolate chips

Heat oven to 350 degrees F. Grease and line with foil an 8-inch springform pan.

Melt butter in a medium-size glass bowl in the microwave (about 1 to 2 minutes). Add the chocolate and microwave for 30 more seconds. Let sit for about 3 or 4 minutes, then add the sugar and stir until blended. When cool, stir in the beaten eggs. Pour batter into prepared pan and bake for about 30 to 35 minutes, or until a crust forms on top. Cool to room temperature then refrigerate overnight in pan.

Remove cake from pan, and place cake on a wire rack over a baking sheet.

Make ganache by placing the whipping cream in a large saucepan. Heat to almost boiling. Remove from burner and add chocolate chips. Let sit for about 4 to 5 minutes, then stir to blend. Pour ganache over the cake and spread over the sides. It will be glossy. Carefully remove iced cake to a serving plate.

Serve each slice with a dollop of whipped cream, if desired.