Pinot Noir pairs wonderfully with chocolate desserts, and this recipe is a perfect match. It is gluten-free and decadently rich.
Preheat oven to 375 degrees. Grease an 8″ round cake pan. Line the bottom with parchment paper and grease.
Set 5 oz of chocolate aside for the ganache. In a large bowl, add the butter and chocolate in chunks. Heat over boiling water (double boiler) until the chocolate and butter are melted and combined. Continue stirring until the mixture is smooth. Remove from heat.
Add sugar, salt, and vanilla and stir until combined.
Lightly beat the eggs and add them in slowly, stirring until smooth.
Add the cocoa powder and stir just until blended. Do not overmix. The consistency of the cake will change if too much air gets into the batter.
Pour the batter into the pan and bake for 25 minutes. The cake should appear to have a crust on top and if you have a candy thermometer, it is done when it reads 200 degrees in the center.
Remove from the oven and let the cake rest, about 10 minutes, then flip the cake upside down on a cake plate. Set the cake aside as you prepare the ganache.
Add the remainder of the chocolate to a medium bowl (or double boiler pan) over boiling water and stir until the chocolate is melted completely. Remove from heat.
Stir in the heavy cream and mix until smooth. Once the cake is completely cooled, spread the ganache over the top. Place in the refrigerator for a couple of hours to set the ganache and cool the cake.
Before serving, sprinkle powdered sugar over the top. Slice into 16 pieces. Individual slices can be decorated with raspberries or sliced strawberries. Mint leaves or a dash of homemade whipped cream are nice accents as well. Enjoy!