Preheat your oven to 350°F (175°C).

Prepare a 9x9" pan with parchment paper (or use a 9" round pan).

Whisk eggs and sugar for 3-5 minutes until pale yellow and fluffy, reaching the ribbon stage (mixture falls like a ribbon when lifted).

Sift in the dry ingredients and gently fold until combined, preserving the air.

Pour the batter into the pan and bake for 13-15 minutes until fully baked.

Let the cake cool completely on a wire rack.

Heat the cream until it boils and pour it over the chopped chocolate in a bowl.

Cover and let it sit for 5 minutes to melt the chocolate, then stir until smooth and glossy.

If there are any solid chunks, microwave for 10-15 seconds and stir again.

Cool the ganache in the refrigerator for about 20 minutes (or use the freezer to speed up), ensuring it remains smooth, not solid.

Chill heavy cream and whisk until stiff peaks form (do not overwhip).

Gently fold the whipped cream into the cooled ganache in 2-3 batches to keep it fluffy.

Save some ganache to add as an extra layer to the cake, if desired.

Cover the cake with plastic wrap and chill in the fridge for at least 4 hours or overnight.

When ready to serve, lift the cake from the pan using the parchment paper and place it on a serving platter.

Slice into squares and enjoy.

Let the cake set in the fridge for 1-2 hours, or use the freezer to speed up the process.

Remove the cake from the pan using the parchment paper, cut into bite-sized cubes, and serve.

For the best texture, chill the cake in the freezer for 10-15 minutes before serving.