Flourless Chocolate Cake with Ganache and Whipped Cream

Ingredients

For the cake:
1 1/2 sticks butter, softened
1 cup castor sugar (Superfine sugar)
6 eggs, separated
6 oz plain dark chocolate, melted
1/2 teaspoon ground cinnamon

For the ganache:
3/4 cup heavy cream
6 oz plain dark chocolate, melted

Instructions:

To make the cake:

Preheat oven to 350 degrees F. Grease and flour an 8 inch x 4 inch high spring form cake pan.

Cream the butter and sugar together in a large mixing blowl until light and fluffy. Add the egg yolks one at a time, slowly.

Mix in the melted chocolate and ground cinnamon. Whisk the egg shites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture and then pour into the prepared cake pan. Bake in the oven for 35 to 40 minutes. Remove the cake pan and allow to cool for 45 minutes. Cake will deflate during cooling. (This cake is much like a Souffle)

To make the ganache:

In a medium sized sauce pan heat the cream and add the melted chocolate and stir. Allow to cool slightly.

Cut off the uneven crust from the top of the cake. Invert the cake onto a cooling rack and set over a large bowl. Pour the ganache over the cake and allow the excess to drain off.

Serve with whipped cream.