For the cake
200g of semi-sweet chocolate, chopped
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
For the topping
200g of semi-sweet chocolate, chopped
1/3 cup unsalted butter, softened (65g)
For the cream
3 tablespoons cornstarch
2 1/2 cups milk (600ml)
1 cup strawberry gelato (300g)
Strawberries and mint leaves (for decoration - optional)
For the cake
200g of semi-sweet chocolate, chopped
1/2 cup unsalted butter, melted (100g)
2 eggs
2 cups all-purpose flour (240g)
For the topping
200g of semi-sweet chocolate, chopped
1/3 cup unsalted butter, softened (65g)
For the cream
3 tablespoons cornstarch
2 1/2 cups milk (600ml)
1 cup strawberry gelato (300g)
Strawberries and mint leaves (for decoration - optional)
Preheat the oven to 350°F (medium)
Butter a 9x13-inch baking dish with 18cm x 25.5cm aluminum foil. Reserve
Make the cake: In a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently
Let it cool slightly
Add the remaining ingredients and mix well, then pour into the prepared baking dish
Bake until the cake is firm but still slightly creamy (about 30 minutes)
Remove from the oven, let it cool, and unmold
Cut into twelve pieces and reserve
Make the topping: In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring gently
Mix well and let it cool to room temperature
Cover the cake pieces with the melted chocolate mixture and refrigerate for about 1 hour
Make the cream: In a medium saucepan, combine all the ingredients and cook over medium heat, stirring constantly until thickened
Transfer to a bowl, let it cool to room temperature, 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
Per serving: 455 calories
