Prep
40 min
Total
40 min
Plus
8” springform pan
INGREDIENTS
- 1 cup semi sweet chocolate chips melted
- ¾ cup granulated white sugar
- ½ cup cocoa
- 8 tbsp butter
- 3 eggs
- 2 tsp vanilla
- 1 tsp espresso
- ¾ tsp salt
- maldon salt (optional garnish)
Ganache
- 1 cup semi sweet chocolate chips
- ½ cup heavy cream
METHOD
- Pre-heat one side of the BBQ to medium heat, the goal is to achieve 350F.
- Grease a springform pan cover bottom with parchment paper.
- In a mixing bowl combine all of the cake ingredients and whisk very well until a smooth consistency is achieved.
- Pour mix into pan and place on BBQ on indirect heat and bake until inside registers 200F or bake for 40 minutes and insert a toothpick or skewer, there should be some crumbs left on skewer when removed.
- Remove the cake from BBQ and allow to rest.
- Meanwhile combine hot cream and chocolate chips together and stir to make a ganache.
- When cake has cooled remove from springform pan and top with ganache and serve.
