• 8 ounces bittersweet chocolate, chopped (I prefer Valrhona 70% Guanaja)
  • 1 stick (1/2 cup) butter
  • 3/4 cup sugar
  • 4 eggs
  • 1/2 cup cocoa (I prefer Valrhona)
  • 1 teaspoon vanilla


  • 3 ounces bittersweet chocolate
  • 2 tablespoons butter
  • 2 teaspoons heavy cream
  • a splash of vanilla

Salted Caramel Sauce


  1. Preheat oven to 350 and spray/butter/grease a 9 inch tart pan with removable bottom.
  2. Melt the chocolate and butter in a saucepan over medium-low heat.
  3. Add sugar, stir, reduce heat to low. Keep stirring until sugar starts to dissolve. Remove from heat.
  4. Whisk in eggs and vanilla slowly.
  5. Sift cocoa and whisk into the mixture.
  6. Pour batter into tart pan and bake for about 25 minutes, or until center doesn’t jiggle.
  7. Cool cake in pan on a wire rack for about 15 minutes and then invert onto a plate.
  8. Make ganache.
  9. Pour ganache over cake and spread evenly, allowing to drip along edges. Let sit at room temp for a few hours before serving, or in the fridge overnight.
  10. Slice thin and serve with whipped cream and salted caramel sauce.