Make Cake

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115 grams unsalted butter, cut into chunks

30 grams unsweetened cocoa powder

1 ½ tablespoons cornstarch

¼ teaspoon baking powder

¼ teaspoon fine sea salt

140 grams semisweet or bittersweet chocolate, coarsely chopped

100 grams granulated sugar

3 large eggs

420 milliliters heavy cream

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1. Heat oven to 160 degrees Celsius. Grease and line a 9-inch cake pan.

2. Sift together cocoa powder, cornstarch, baking powder, and salt.

3. Melt butter and 140g chocolate over simmering water. Stir until smooth.

4. Remove from heat, stir in sugar.

5. Energetically stir in eggs, 1 minute after last egg.

6. Stir in dry ingredients.

7. Pour batter into cake pan. Rap pan against counter.

8. Bake 18-20 minutes, or until tester comes out clean.

9. Cool in pan 5 minutes, then unmold. Cool to room temperature.

10. Wash and dry cake pan.

Make Ganache

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170 grams semisweet or bittersweet chocolate, finely chopped

3 tablespoons unsweetened cocoa powder

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1. Pour 300 milliliters cream into a saucepan. Scald over medium heat.

2. Stir in 170g chocolate until incorporated.

3. Transfer to a bowl. Refrigerate 10 minutes, whisk. Repeat chilling and whisking until thick enough to make tracks (50-60 minutes).

Assemble Cake

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Parchment or foil

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1. Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan.

2. Return cake to the pan.

3. Whip remaining 120 milliliters cream to medium peaks.

4. Beat ganache until soft and spreadable.

5. Fold whipped cream into ganache.

6. Spread over cake. Refrigerate 2 hours.

7. Dust top with cocoa powder.

8. Run a knife along pan sides.

9. Lift cake out of pan using parchment/foil handles.

10. Cut with a hot, dry knife.