Lisbon Chocolate Cake

Ingredients

For Cake:
- 115g unsalted butter
- 30g unsweetened cocoa
- 1 1/2 tbsp corn starch
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 5 ounces bittersweet chocolate
- 100g sugar (probably could cut down)
- 3 large eggs chilled

For Ganache:
- 1 3/4 cup heavy cream
- 6 ounces bittersweet chocolate

For Topping:
- 3 tbsp cocoa powder

Directions
1. Heat oven to 325F, line 9 inch pan with parchment paper and butter
2. Sift cocoa, corn starch, baking powder and salt into bowl
3. Melt butter and chocolate in bain maire, stirring until glossy. Remove from heat and stir in sugar. Beat in eggs, one at a time, beating vigorously for 1 minute after last egg added. Stir in dry ingredients and pour into pan.
4. Bake for 18-20 minutes. Transfer to rack and cool for 5 minutes before unmolding. Take off parchment paper and cool cake completely. Wash and dry pan
5. Pour 1 1/4 cup cream into saucepan and scald cream on medium heat (to 180F). Stir in chocolate until melted. Transfer to bowl and refrigerate, taking out to whisk every 10 minutes for 50-60 minutes.
6. Place cake back in bottom of pan.
7. Whisk remaining cream until medium peaks. Fold into ganache with spatula, then spread over cake in pan. Refigerate for at least 2 hours.
8. Before serving, sprinkle cocoa over cake using a strainer.