Ingredients

• 8 ounces dark chocolate or 8 ounces semisweet chocolate
• 1 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 eggs, beaten until foamy
• 12 ounces semisweet chocolate
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.

2. Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.

3. Add sugar and beat it for about a minute, using the whisk.

4. Add eggs and continue beating with the whisk until fully incorporated.

5. Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.

6. Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).

7. Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.

8. Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).

9. Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.

10. Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.