Cooking 101 - Ghirardelli Chocolate Truffle Cake

{think of a gooey truffle bite melting in your mouth....that's what this cake is like...}

Every woman needs this cake in her recipe box.  It's not cake, really - it's more creamy than anything.  It's thick, dense, gooey and SO very rich.  When I'm craving some deep, flavorful chocolate, I always think of this cake.  

It's super easy, it will impress all of your friends and family...and let's be honest...you do enjoy that...

But most importantly, it will flood your mind, body, and soul with deep, rich CHOCOLATE beyond your wildest dreams...so go ahead and try it.

GHIRARDELLI CHOCOLATE TRUFFLE CAKE:

For the cake:

1 pkg. Ghirardelli Semi-Sweet baking chips - or 2 cups
{**do not substitute anything for the Ghirardelli - hence the name...and the flavor...}
2 sticks butter
8 eggs
1/4 t. salt

Preheat oven to 325 degrees.  Arrange rack in center of the oven.  Butter the bottom and sides of a 9x2" round cake pan and line the bottom with parchment paper.  (place the pan over the parchment paper, trace the bottom circle, cut it out and set it inside)

In a double broiler, or a large heatproof bowl placed over a medium pot of barely simmering water, melt the chocolate chips and butter together until smooth, stirring occasionally.  **do NOT let steam or water get into the bowl.  Make sure to barely simmer the water.  Cool slightly.

In a large bowl with an electric mixer using the whip attachment, whip the eggs and salt together on medium speed for about 5 minutes until the eggs have doubled in size.

Gently fold the whipped eggs, a third at a time, into the melted chocolate.  Pour the batter into prepared cake pan.  Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling, water.

Bake for 40 about minutes, or until cake pulls away from the sides of the pan and is set in the center.  Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan.  Cover with plastic wrap and refrigerate overnight.   (or put it in the freezer for 30 min. to an hour, and transfer to the fridge for another couple of hours.)

To remove cake from pan:  dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan.  Invert onto a plate to unmold and remove the parchment paper.

Prepare Ganache:

1 c. heavy cream
1 bag Ghirardelli Semi Sweet Chocolate Chips (or 2 cups)
  (you could also do half semi-sweet and half milk chocolate--but I like the semi-sweet)
pinch of salt

Bring the heavy cream to a simmer in a small saucepan over low heat.  Pour heated cream over chips and whisk gently until smooth.  Allow to cool slightly.  Pour little by little over the top of the cake and spread to evenly cover.  (There will be soome ganache left over - save it for some ice cream or French toast!)

Chill the cake for a few minutes for the ganache to set.  To garnish, grate some white chocolate bar over the top of the cake.  It's also heavenly with some fresh homemade whipped cream.  (never Cool Whip. never.)