Almost the chocolatiest cake ever......

This cake made an appearance at work last week for Matt's birthday and will be reincarnated for Missy's birthday by request (my first repeat! - though she is a non-work friend, so maybe it doesn't count)

Flour-little chocolate cake (well, it isn't flour-less....)
10 oz (oh, heck - if you are using chips, just use the whole package!) of bittersweet chocolate, coarsely chopped. (i happened to use hershey's special dark chips)
1 cup unsalted butter (you guessed it, I used a package of plugra), chopped into bits
5 large eggs
1 cup sugar
1 teaspoon kosher salt
5 Tablespoons all-purpose flour
1 1/2 teaspoons baking powder

Preheat oven to 325F. Generously butter your cake pan (I used a 9" round). If you want to ensure a pretty top, line the bottom of the pan with parchment paper and butter that too.

Melt the chocolate and butter (I did this on the stove - you don't want it too hot, so microwaving can be dicey), then remove from heat.

Mix the eggs and sugar until well mixed (begins to thicken up a bit), then sift the flour, salt and baking powder into the mixture and stir it together. Gradually add in the cooled chocolate mixture (you don't want a chocolate scrambler!!) - do this SLOWLY.

Pour the batter into the pan and bake for 20 minutes. At this time, lightly cover the pan with some aluminum foil (just lay it across), then bake for 30 minutes more or until it passes the toothpick test.

Cool the cake in the pan & remove the foil. As the cake cools it will fall and flatten a bit.

Gently remove the cake from the pan (or you'll be making a second one or covering the ugliest with my no-fail ganache) by first sliding a knife or spatula around the edges. (this is where the parchement paper is helpful)

Sift powdered sugar over the top (it is so pretty) or cover with ganache. YUM.

Super Easy, No Fail Ganache
1 bag chocolate chips
1 pint heavy cream

Melt the chocolate (slowly) in the cream (stove top works best) over low heat, whisking lightly. Allow to cool until only slightly warm to the touch, then pour over cake.