| | Directions | | Preheat oven to 350°. Butter a 10 inch springform pan. Line bottom with wax paper. Melt butter in a small bowl in the micowave, about 2 minutes. Add chocolate chips and stir until melted. Return mixture to the microwave for another 30 seconds if needed. Set aside to cool. In a large bowl, mix sugar and cocoa powder. Add eggs and whisk until well blended. Whisk in butter mixture and vanilla. Pour batter into prepared pan. Bake until tester comes out clean, about 45 minutes. Cool cake completely in the pan on a wire rack. Loosen side with a knife and invert onto a serving plate. Chill. To make ganache, melt white chocolate and cream in the microwave, about 3 minutes. Let cool until thick. Pour 1/3 over chilled cake spreading as needed to insure coverage and a smooth surface. Chill the cake again for 15 minutes. Slowly drizzle the remaining ganache over the cake to create a smooth even coat. Before serving dust with powdered sugar. Serve with raspberries or other fruit. Serves 10-12. |
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| Ingredients | | - |  | 2 sticks butter (1 cup sticks) |
| - | | 1 1/2 cups semisweet chocolate chips |
| - | | 1 1/4 cups sugar |
| - | | 1 cup unsweetened, sifted Cocoa Powder |
| - | | 6 eggs |
| - | | 2 teaspoons Vanilla |
| - | | 12 ounces white chocolate chips |
| - | | 1 cup heavy cream |
| - | | Powdered Sugar |
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