Melted Butter (for greasing)
Wheat Flour (for dusting)
For the cake
100 g of Semi-Sweet Chocolate, chopped
3/4 cup Milk (180 ml)
1 1/2 teaspoons Vanilla Extract
3/4 cup Unsalted Butter (150 g)
2 cups All-Purpose Flour (360 g), sifted
3 Eggs
2 3/4 cups Wheat Flour (330 g)
1 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
For the frosting
200 g of Semi-Sweet Chocolate, chopped
2 Egg Whites
1 cup Confectioners' Sugar (150 g)
Melted Butter (for greasing)
Wheat Flour (for dusting)
For the cake
100 g of Semi-Sweet Chocolate, chopped
3/4 cup Milk (180 ml)
1 1/2 teaspoons Vanilla Extract
3/4 cup Unsalted Butter (150 g)
2 cups All-Purpose Flour (360 g), sifted
3 Eggs
2 3/4 cups Wheat Flour (330 g)
1 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
For the frosting
200 g of Semi-Sweet Chocolate, chopped
2 Egg Whites
1 cup Confectioners' Sugar (150 g)
Preheat the oven to 180°C (medium heat)
Grease a 27 cm x 40 cm baking dish with melted butter and dust with wheat flour. Reserve
Prepare the cake: In a small saucepan, melt the chocolate and milk over low heat, stirring constantly for about 5 minutes
Remove from heat, add vanilla extract, and let cool
In a stand mixer, beat the butter, confectioners' sugar, and eggs until smooth
A little at a time, without stopping to beat, add the melted chocolate mixture and then the flour mixture with baking soda and salt, until the batter is smooth
Transfer the batter to the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean (about 35 minutes)
Remove from the oven, let cool, and turn out
Prepare the frosting: In a small refractory bowl placed over a saucepan of hot water (not boiling), melt the chocolate, stirring gently
In a stand mixer, beat the egg whites until fluffy
Add confectioners' sugar and beat until well combined
Add the melted chocolate and beat until smooth
Cut the cake into 20 pieces and spread the frosting over them
Arrange on a platter and serve.
