Preheat your oven to 375 degrees. Grease an 8" round cake pan and line it with parchment paper.
Melt chocolate and butter in the microwave, then transfer to a mixing bowl.
Stir in sugar, vanilla, salt, eggs, and cocoa powder. Spread the batter in the cake pan and bake for approximately 25 minutes.
Cool for 5 minutes, then transfer to a serving plate. Let it cool before adding the chocolate ganache.
For the Chocolate Ganache:
Heat the heavy cream and pour it over the chocolate. Whisk until smooth.
Drizzle the ganache over the cake and let it set for a few hours. Decorate with chocolate curls or shavings.
Notes
Use high-quality semi-sweet chocolate such as Ghirardelli, Guittard, Valrhona, or Callebaut.
For a sweeter cake, mix 1/2 cup of milk chocolate with 1/2 cup of semi-sweet chocolate in the ganache.
Choose between natural and Dutch-processed cocoa powder. Dutch cocoa gives a darker color and moister texture.
My personal favorite is Dutch-process cocoa powder, like Callebaut Dutched Cocoa Powder. It has a warm color with reddish-brown notes and is slightly sweeter than dark Dutch cocoa. Find it at Winco for a budget-friendly option. Enjoy your decadent, flourless chocolate delight!