For the topping
100 g of bittersweet chocolate, broken into pieces
1/2 cup heavy cream (120 ml)
For the batter
300 g of bittersweet chocolate, broken into pieces
3/4 cup unsalted butter (150 g)
5 large eggs
1 cup all-purpose flour (180 g)
1/2 cup cocoa powder (45 g)
For the topping
100 g of bittersweet chocolate, broken into pieces
1/2 cup heavy cream (120 ml)
For the batter
300 g of bittersweet chocolate, broken into pieces
3/4 cup unsalted butter (150 g)
5 large eggs
1 cup all-purpose flour (180 g)
1/2 cup cocoa powder (45 g)
Prepare the topping: in a heatproof bowl set over a pot of hot water, whisk the chocolate gently until it melts
Mix with heavy cream and refrigerate
Preheat the oven to 350°F (medium)
Grease a removable tart pan, 20 cm in diameter, with butter
Line the pan with parchment paper, also greased. Reserve
Prepare the batter: in a heatproof bowl set over a pot of hot water, melt the chocolate and butter, whisking gently until smooth
Remove from heat and let cool slightly
In a blender, beat the eggs and all-purpose flour until tripled in volume (about 6 minutes)
Stop the machine, add the melted chocolate and cocoa powder
Mix well with a wooden spoon and pour into the prepared pan
Bake in the preheated oven until a crust forms and the inside is moist and creamy (about 50 minutes)
Remove from heat, let cool slightly, remove from pan, and peel off parchment paper
Spread the reserved chocolate topping over the surface and serve immediately
389 calories per slice
