Butter (for greasing)
For the topping
100 g of semi-sweet chocolate chips
1/2 cup of heavy cream (120 ml)
For the dough
300 g of semi-sweet chocolate chips
3/4 cup of butter (150 g)
5 large eggs
1 cup of sugar (180 g)
1/2 cup of unsalted cocoa powder (45 g)
Butter (for greasing)
For the topping
100 g of semi-sweet chocolate chips
1/2 cup of heavy cream (120 ml)
For the dough
300 g of semi-sweet chocolate chips
3/4 cup of butter (150 g)
5 large eggs
1 cup of sugar (180 g)
1/2 cup of unsalted cocoa powder (45 g)
Preheat the oven to 350°F (medium-high heat)
Grease a 23 cm diameter cake pan with butter, line it with parchment paper, and grease the paper as well. Reserve
Prepare the topping: in a heatproof bowl set over a pot of simmering water (do not let boil), place the chocolate and stir gently with a wooden spoon until melted (about 5 minutes)
Add the heavy cream and mix well
Cover with plastic wrap and reserve in the refrigerator
Prepare the dough: following the same procedure, melt the chocolate with butter to obtain a homogeneous mixture
Let cool
In a stand mixer, beat the eggs with sugar until light and fluffy (about 10 minutes)
Add the melted chocolate and mix with a wooden spoon
Pour into the reserved pan
Bake in the preheated oven until the cake forms a crust on the outside and remains moist inside (about 50 minutes)
Let cool
Invert onto a plate, spread the topping, and serve
390 calories per slice
