Flour-less Chocolate Cake

I made this cake for my sister Abbie's Birthday a few weekends ago.  I had never made a cake before and was a little nervous because when I bake I tend to mess up (I always forget that food continues to cook even after taking it out of the oven, and I sometimes over bake cookies, etc).
That is why I decided on a flour-less cake as you only need a few ingredients and it is a good starting point with baking cakes.

The cake was delicious, I followed the recipe except added some peppermint schnapps for a little extra something (don't be afraid to add the listed amount otherwise you won't taste it).
The chocolate ganache' (ok that is a fancy word for frosting) is so easy because it uses 2 ingredients (how easy is that).
Have fun with this, make it for a celebration or just simply for some friends that you want to showoff for because they'll think you spent 2 hours on this cake.  Enjoy this Just Good Food!

Cake Recipe:

1 stick cold butter
4 ounces good bittersweet chocolate
3/4 cup white sugar
1/2 cup sifted cocoa powder
3 beaten eggs
1 tsp vanilla extract
2 ounces peppermint schnapps (optional)
nonstick cooking spray

Ganache Recipe:

1/2 cup heavy cream
8 ounces semisweet chocolate


Directions:

Preheat the oven to 375 degrees and spray and 8 or 9 inch cake pan with the non-stick spray (another good trick is to lay parchment down inside after spraying the pan to easily take out the cake).
Get a pot of water boiling and place the chocolate, butter, and schnapps in a bowl over the water and stir continuously until fully melted and incorporated (about 3-5 minutes).
Immediately put on ice to cool the chocolate mixture (this is very important, if you do not cool you will cook the eggs when you add them making scrambled chocolate egg cake).  Wait a few minutes at least 10 until the chocolate is cool then go onto the next step!
Next mix in the sugar and sifted cocoa powder (sift it because you do not want a big chunk of chocolate).
Beat the 3 eggs and mix into the mixture until everything is fully incorporated (should have a dark chocolate look).
Pour the mixture into the sheet pan and bake for around 20 minutes.  Keep an eye on it though, it also may look like it id done but don't take out too soon otherwise the middle will sink.  Otherwise this is a very easy cake to make.

Now for the ganache!

Take the boiled water and another bowl and put the heavy cream and chopped chocolate into the bowl.  Melt the chocolate and stir continuously with the heavy cream until they are fully incorporated.
This is good and easy to do before and let sit in a fridge for a couple of hours or overnight.
The only mistake you can make is pour the ganache over the cake while still hot.
If you make the ganache at the same time as the cake just wait to put it on the cake a few hours (make sure to put the frosting in the fridge to cool).