This flourless chocolate cake is the definition of decadence. Dense chocolate cake, drenched in sweet chocolate ganache. Like fudge - but better, because its cake. Amazing with milk, ice cream, strawberries, and/or whipped cream... you cannot go wrong with this incredible dessert.
While cake is baking or cooling, it is time to use your double-boiler again! Heat cream in double-boiler over low-medium heat for a few minutes - we do not want the cream to boil!
Add chocolate to cream and continue stirring, or whisking, until all chocolate has melted and the mixture has become a thick chocolate sauce. If the sauce does not appear thick enough - add more chocolate! When lifting the spoon/spatula/whisk, sauce should slowly fall - not quickly drip - from utensil. Think thick hot fudge sauce! Remove ganache from heat - allowing to cool slightly.
Spoon chocolate ganache over cake, spreading evenly with back of spoon or spatula - use just a little bit of ganache for a thin layer, or all of it for a thick-more decadent dessert. Allow ganache to fully cool on cake before refrigerating.
Allow cake to refrigerate for at least 30 minutes so ganache and cake can become friends - the longer these two parties can mingle, the better! Run a knife under warm/hot water, then run knife around edge of cake to separate from side of pan. Remove spring-form.
Slice and serve with milk, ice cream, strawberries, or whipped cream! YUM!
Storage: Cover with plastic wrap and refrigerate for up to 1 week or freeze for 3-4 weeks.