Tarta clásica de chocolate con ganache

Ingredientes

• 200 g 70% dark chocolate
• 150 g unsalted butter
• 4 eggs (medium)
• 180 g caster sugar
• 100 g plain flour
• 30 g unsweetened cocoa powder
• 1 tsp baking powder
• Pinch of salt
• For the ganache: 200 ml heavy cream
• 200 g dark chocolate, finely chopped
• 30 g unsalted butter
• Optional: chocolate shavings or coarse sea salt for garnish

Preparación

1. 1

   Preheat the oven to 175 degrees Celsius. Lightly grease the cake tin and dust it with a little cocoa powder.Melt the dark chocolate and the butter together in a heatproof bowl set over a pan of simmering water (bain-marie). Stir until smooth and let cool slightly.Beat the eggs with the sugar in a large bowl on high speed until airy and pale yellow, about 5 minutes.Gently fold the chocolate mixture into the egg mixture. Take care not to knock out the air.Sift the flour, cocoa powder and baking powder over the batter. Fold everything together gently until smooth.Pour the batter into the cake tin and bake for 30 to 35 minutes in the preheated oven. Insert a skewer into the center: if it comes out dry, the cake is done.Let the cake cool in the tin for 10 minutes, then remove the ring and let the cake cool completely on a wire rack.Make the ganache: heat the cream in a saucepan until just below boiling. Remove from the heat and add the finely chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Add the butter and stir until the ganache is glossy.Let the ganache sit at room temperature for 15 minutes until it thickens slightly. Pour it over the cooled cake and spread evenly over the top and sides.Allow the ganache to set, at least 30 minutes in the fridge. Garnish as desired with chocolate shavings or a pinch of sea salt and serve at room temperature.