For the dough,
200 g of semi-sweet chocolate, broken into pieces
1/2 cup unsalted butter, softened (100 g)
2 eggs
2 cups all-purpose flour (240 g)
For the topping
200 g of semi-sweet chocolate, broken into pieces
1/3 cup unsalted butter (65 g)
For the cream,
3 tablespoons cornstarch
2 1/2 cups whole milk (600 ml)
1 cup strawberry gelato (300 g)
Strawberries and mint leaves (for decoration - optional)
For the dough,
200 g of semi-sweet chocolate, broken into pieces
1/2 cup unsalted butter, softened (100 g)
2 eggs
2 cups all-purpose flour (240 g)
For the topping
200 g of semi-sweet chocolate, broken into pieces
1/3 cup unsalted butter (65 g)
For the cream,
3 tablespoons cornstarch
2 1/2 cups whole milk (600 ml)
1 cup strawberry gelato (300 g)
Strawberries and mint leaves (for decoration - optional)
Preheat the oven to 180°C (medium)
Grease a 18 cm x 25.5 cm baking dish with butter, lined with parchment paper also greased. Reserve
Make the dough: In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate stirring gently
Wait for it to cool slightly
Add the remaining ingredients, mix well, and pour into the reserved baking dish
Bake until the dough is firm but still slightly creamy (about 30 minutes)
Remove from the oven, let it cool, and unmold
Cut into 12 pieces and reserve
Make the topping: In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate and butter stirring gently
Mix well and let it cool to room temperature
Cover the dough pieces with the melted chocolate and refrigerate for about 1 hour
Make the cream: In a medium saucepan, combine all ingredients and cook over medium heat, stirring constantly until thickened
Transfer to a bowl, let it cool, cover with plastic wrap, and refrigerate for about 1 hour
Serve the cake pieces with the cream on top
If desired, decorate with strawberries and mint leaves
455 calories per serving
