Bulgarian Chocolate Cake with Silky Ganache

Directions

1. 1

   Combine cocoa powder and butter in a saucepan over low heat. Stir until fully melted and smooth. Remove from heat.

2. 2

   Whisk in half the sugar (150 g) and all 8 egg yolks, one at a time, stirring vigorously after each addition.

3. 3

   Return to low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3 minutes. Remove and let cool slightly.

4. 4

   In a clean bowl, whip the egg whites to soft peaks. Gradually add the remaining sugar (150 g) and continue beating until you have a firm, glossy meringue.

5. 5

   Gently fold the meringue into the chocolate mixture in three batches using a silicone spatula, taking care to keep as much volume as possible.

6. 6

   Pour into a greased and lightly floured 24 cm (9-inch) round pan. Set in a roasting pan filled with hot water halfway up the sides. Bake at 180 °C (350 °F) for 30 minutes.

7. 7

   The top should be set but the centre slightly wobbly. Allow to cool completely on a wire rack before adding the ganache.

8. 8

   Heat the cream in a small saucepan until it just begins to simmer. Take off the heat immediately.

9. 9

   Add the chopped chocolate to the hot cream. Wait 1 minute, then stir from the centre outward until the ganache is smooth and glossy.

10. 10

    Pour the ganache over the completely cooled cake. Refrigerate for at least 1 hour before slicing and serving.