Instructions
- Preheat oven to 325°F (160°C). Prepare the Flourless Chocolate Cake. Melt the Bittersweet Chocolate and Unsalted Butter together. Whisk the Eggs and Granulated Sugar until pale and fluffy. Gently fold in the melted chocolate mixture and Vanilla Extract. Pour into a greased and floured 8-inch round cake pan. Bake for 30-35 minutes.
- While the cake is baking, make the Chocolate Ganache. Heat the Heavy Cream in a saucepan until simmering. Pour over the Valrhona Guanaja Chocolate and Unsalted Butter. Let sit for 2 minutes, then whisk until smooth and glossy.
- Make the Cocoa Nib Whipped Cream. Infuse the Heavy Cream with Cocoa Nibs by gently heating them together (do not boil). Strain the cream to remove the nibs. Chill thoroughly. Beat the infused cream with the Powdered Sugar until soft peaks form.
- Once the cake has cooled, cut into squares. Drizzle generously with the Chocolate Ganache and top with a dollop of Cocoa Nib Whipped Cream. Serve immediately.
