GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
• Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
• Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes.
• Gently fold the whipped eggs, a third at a time, into the melted chocolate Pour the batter into the prepared cake pan.
• Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
• Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
• Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight.
• To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper
• To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly.
• When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
• Chill the cake until the ganache sets, about 30 minutes.
• To garnish, grate the white chocolate bar on top of cake.