Servings: 8
- Medium Size round/square sheet pan
INGREDIENTS
- 4 eggs
- ¼ cup sugar
- ½ cup corn flour
- 1 heaping tablespoon cocoa/cacao powder
- ½ teaspoon baking powder
- ½ cup oil
- 4 tablespoons your favorite chocolate spread
Ganache:
- 3.5 ounces/100 grams dark chocolate squares
- ½ cup heavy whipping cream
- 1 tablespoon chocolate spread
- Sprinkles for topping
INSTRUCTIONS
- Preheat the oven to 355 F (180 C).
- In a large bowl, whisk the eggs with the sugar until a light foam is obtained. Add in the oil and chocolate spread and whisk. Add the dry ingredients and whisk until well combined. Transfer to a sheet pan and bake for 25-30 minutes, or until the top is set. Remove from the oven and let the cake cool off for 10 minutes.
- Place all the ganache ingredients in a pot over low heat and stir until the chocolate melts and you get a smooth, thick texture. Cover the cake with the ganache using a spatula and top with sprinkles. Serve and enjoy!
RECIPE NOTES
Use gluten free products to make this cake 100% celiac-friendly.