Flourless Chocolate Cake

Step 1
Preheat the oven to 325°F. Spray a 10-inch round baking pan with cooking spray, then line with a 10-inch round piece of parchment paper. Assemble the hand mixer attachment on the power base, then install the beaters.

Step 2
In a medium microwave-safe bowl, add the dark chocolate chips and butter. In 30 second increments, melt the chocolate and butter together in the microwave. Check between intervals, being careful not to burn. Press power to begin mixing on speed 1 and then gradually increase to speed 3. Mix until the chocolate and butter are smooth and melted. Add the vanilla extract and continue to mix until combined.

Step 3
In a separate medium bowl, add the egg yolks and sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until the mixture has lightened in color, about 3 minutes. Then, add the reserved chocolate mixture to the egg yolk mixture and mix on speed 3 until just combined, about 1 minute.

Step 4
In a clean medium bowl, add the egg whites. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until the egg whites are light and fluffy and hold stiff peaks, about 3 minutes.

Step 5
Using a rubber spatula, carefully fold the egg whites into the chocolate mixture. Then, transfer batter to the prepared pan. Place the cake in the oven and bake for 20 to 25 minutes, or until a toothpick is inserted in the center and comes out clean.

Step 6
When baking is complete, remove pan from oven and allow to cool completely.

Step 7
Once the cake is cooled, prepare the chocolate ganache. In a medium microwave-safe bowl, add the heavy cream and microwave for 2 minutes, then add the semi-chocolate chips and let sit for 1 minute.

Step 8
Press power to begin mixing on speed 1 and then gradually increase to speed 3. Mix until the cream and chocolate are smooth and melted. Pour the ganache mixture over the cooled cake. Serve immediately or refrigerate for 1 hour and allow the chocolate ganache to set.