FOR THE FROSTING
1/2 tablet of bittersweet dark chocolate (100 g), chopped
1/2 cup heavy cream (120 ml)
FOR THE CAKE
1 1/2 tablets of bittersweet dark chocolate (300 g), chopped
3/4 cup unsalted butter (150 g)
5 large eggs
1 cup granulated sugar (180 g)
1/2 cup unsweetened cocoa powder (45 g)
FOR THE FROSTING
1/2 tablet of bittersweet dark chocolate (100 g), chopped
1/2 cup heavy cream (120 ml)
FOR THE CAKE
1 1/2 tablets of bittersweet dark chocolate (300 g), chopped
3/4 cup unsalted butter (150 g)
5 large eggs
1 cup granulated sugar (180 g)
1/2 cup unsweetened cocoa powder (45 g)
PREPARE THE FROSTING: in a heatproof bowl set over simmering water, stir the chocolate until melted
Let cool slightly
Mix with heavy cream and refrigerate
Preheat oven to 350°F (180°C)
Butter a removable-bottom pan of 20 cm diameter
Line with parchment paper also buttered. Reserve
PREPARE THE CAKE: in a heatproof bowl set over simmering water, stir the chocolate and butter until melted and smooth
Let cool slightly
Remove from heat and let come to room temperature
In an electric mixer, beat eggs with granulated sugar until tripled in volume (about 6 minutes)
Turn off mixer, add melted chocolate and unsweetened cocoa powder
Mix well with a wooden spoon and pour into prepared pan
Bake in preheated oven until crust forms on top but remains soft and creamy inside (about 50 minutes)
Remove from oven, let cool slightly, remove from pan, and discard parchment paper
Spread the reserved chocolate frosting over the top and serve immediately
The cake will have approximately 389 calories per slice.
