Butter (for greasing)
For the topping
100 g of semi-sweet chocolate, chopped
1/2 cup of heavy cream (120 ml)
For the dough
300 g of semi-sweet chocolate, chopped
3/4 cup of butter (150 g)
5 large eggs
1 cup of sugar (180 g)
1/2 cup of cocoa powder, sifted (45 g)
Butter (for greasing)
For the topping
100 g of semi-sweet chocolate, chopped
1/2 cup of heavy cream (120 ml)
For the dough
300 g of semi-sweet chocolate, chopped
3/4 cup of butter (150 g)
5 large eggs
1 cup of sugar (180 g)
1/2 cup of cocoa powder, sifted (45 g)
Preheat the oven to 350°F (medium)
Grease a 20 cm diameter cake pan and line it with buttered parchment paper. Reserve
Prepare the topping: in a small heatproof bowl, place over simmering water, melt the chocolate, stirring delicately
Add the heavy cream and mix until smooth
Reserve in the refrigerator
Prepare the dough: in another small heatproof bowl, place over simmering water, melt the chocolate with the butter, stirring constantly
Remove from the heat and let cool slightly
In a blender, beat the eggs and sugar until the mixture triples in volume
Add the melted chocolate and cocoa powder and mix well.Transferring to the prepared cake pan and bake in a preheated oven at 350°F (180°C) for about 50 minutes or until a crust forms on top and the inside is moist and creamy
Remove from the oven and let cool slightly
Turn out onto a decorative plate, remove the parchment paper, and top with chilled topping
Serve immediately
389 calories per slice
