• 1 cup of semi-sweet chocolate chips
  • 2/3 cups of butter
  • 1 1/2 cups of sugar
  • 8 eggs
  • 1 egg yolk
  • 1 1/2 cups of unsweetened cocoa powder

  • 7 oz Hershey's bar chocolate milk
  • 1 can of table cream (creme media)

  • Leave both the butter and eggs out of the refrigerator (in room temperature) for at least 30 minutes 
  • Butter a 9 inch round teflon baking pan
  • Preheat oven to 375 degrees Fahrenheit
  • In a bowl, add the chocolate chips and butter and heat it in the microwave for 40 seconds
  • Remove bowl from microwave and stir it until smooth
  • In a bowl, add the sugar, chocolate powder, and the mixture of chocolate and butter
  • Use the mixer at low speed and stir it until blended
  • In this bowl, add the eggs and the egg yolk slowly and continue mixing at low speed, gradually increasing the speed to medium high
  • Increase the speed to high and keep mixing until all ingredients are well mixed
  • Pour the batter into the buttered pan and bake in the oven for 25 minutes
  •  Remove the cake from the oven and let it cool for 10 minutes
  • With a knife, separate the edges of the cake from the baking pan
  • Place a serving plate on top of the cake and flip the baking pan

  • Break the chocolate bar into small pieces (rectangles) and place them in a bowl
  • Place the bowl in the microwave and heat it for 40 seconds
  • Remove bowl, stir, and place in the microwave for an additional 40 seconds
  • Remove bowl from microwave and stir the chocolate until smooth
  • Add the table cream (remove the liquid that comes inside the can) and stir it until well blended
  • Pour the ganache over the cake and let it fall on the edges of the cake (to create the "meltdown" effect)
  • Smooth the top with a spatula
  • Serve with some strawberries if you'd like.