Flourless Chocolate Cake W/Ganache Spider Web Design

1 1/2 sticks unsalted butter

3 (3 ounce) Ghirardelli bittersweet chocolate bar, chopped

1 cup sugar

6 eggs

1 teaspoon vanilla

2 tablespoons expresso coffee

1/2 teaspoon sea salt

1/4 cup Ghirardelli baking cocoa

Preheat oven to 350 degrees. Using an 8 inch round cake pan, trace around the bottom onto parchment paper. Cut out the circle and place into the bottom of the baking pan. Butter the pan throughly and then use 2 tablespoons of cocoa powder to dust the insides. Remove excess cocoa powder.

In a small saucepan for LOW heat melt the bittersweet chocolate and butter together. Once melted remove from heat and allow it to cool slightly. While the chocolate is melting beat together the eggs, sugar, vanilla and coffee together for 3 minutes or until light and fluffy. With the mixer on low, slowly pour in the melted chocolate. Beat for one minutes. Scrape down the sides and add 1/4 cup of cocoa powder and continue mixing till well combined. Pour the cake batter into the cake pan and bake for 40-45 minutes. Remove from oven and allow it to cool for 30 minutes before inverting onto a plate.

To prepare ganache: 1 package Ghirardelli chocolate chips and 1/4 cup whipping cream. Melt the chocolate chips and whipping cream in the microwave on low till melted. Stir to combine and then pour over the top of the cake. Place in the refrigerator to set up.

To make spider web: Melt white chocolate with 2 tablespoons vegetable oil. Place in a squeeze bottle or Ziploc. See video for more instructions!