For the topping
100g of semi-sweet chocolate, broken into pieces
1/2 cup heavy cream (120ml)
For the cake batter
300g of semi-sweet chocolate, broken into pieces
3/4 cup unsalted butter (150g)
5 large eggs
1 cup all-purpose flour (180g)
1/2 cup cocoa powder (45g)
For the topping
100g of semi-sweet chocolate, broken into pieces
1/2 cup heavy cream (120ml)
For the cake batter
300g of semi-sweet chocolate, broken into pieces
3/4 cup unsalted butter (150g)
5 large eggs
1 cup all-purpose flour (180g)
1/2 cup cocoa powder (45g)
Prepare the topping: In a heatproof bowl set over a pot of simmering water, whisk the chocolate gently until melted
Mix with heavy cream and reserve in the refrigerator
Preheat the oven to 180°C (medium)
Grease a removable 20cm-diameter pan
Line with parchment paper also greased. Reserve
Prepare the cake batter: In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, whisking gently until smooth
Remove from heat and let cool
In an electric mixer, beat eggs and all-purpose flour until tripled in volume (about 6 minutes)
Disconnect the appliance, add melted chocolate and cocoa powder
Mix well with a wooden spoon and place in the prepared pan
Bake in the preheated oven until forming a crust and remaining creamy inside (about 50 minutes)
Remove from heat, let cool, demold, and remove parchment paper
Spread the reserved chocolate topping over the surface and serve immediately
389 calories per slice
