Fudgy Low Carb Chocolate Cake

• Cake:
• 7 1/2 oz. dark chocolate, chopped
• 11 tablespoons unsalted butter
• 4 large eggs, separated
• 1/3 cup sugar
• 1/3 cup whole wheat pastry flour
• 1/2 teaspoon vanilla extract
• Ganache:
• 4 oz. dark chocolate, chopped
• 1/2 cup heavy cream
• For serving:
• whipped cream
• fresh mint sprigs

1. Preheat oven to 350 degrees. Butter and flour a 10 inch springform pan. Cut round of parchment paper to fit pan, place in pan and butter and flour as well.
2. Cake: Melt chocolate and butter over double boiler. Stir well. Cool slightly.
3. Beat egg yolks until light & fluffy. Slowly add sugar and beat until pale yellow. Fold in cooled chocolate mixture. Stir in vanilla extract. Sift flour over mixture and stir just until flour disappears.
4. Whisk egg whites until soft peaks form. Fold 1/4 of egg whites into chocolate mixture until whites disappear. Gently fold in remaining egg whites. Pour batter into prepared pan. Tap pan on counter to remove air bubbles. Use a toothpick to pop any visible bubbles. Bake for 20-25 minutes until toothpick comes out clean. When cool carefully run a sharp knike along edge of pan. Release sides of springform and place cake on serving platter.
5. Ganache: Place chopped chocolate in large glass measuring cup. Heat cream until it just begins to bubble. Add hot cream to chocolate and stir well. Cool to room temperature, then pour over cooled cake and spread with offset spatula. Serve with a dollop of whipped cream and a sprig of fresh mint.
6. Note: For thicker cake, double recipe and bake for 30 -35 minutes until toothpick comes out clean. Ganache will not need to be doubled.

dark chocolate, butter, eggs, sugar, whole wheat pastry flour, vanilla, ganache, dark chocolate, heavy cream, whipped cream, mint sprigs

Taken from www.epicurious.com/recipes/member/views/fudgy-low-carb-chocolate-cake-1245886 (may not work)