Butter (for greasing)
For the topping
100 g of semisweet chocolate chips
1/2 cup heavy cream (120 ml)
For the cake
300 g of semisweet chocolate chips
3/4 cup butter (150 g)
5 large eggs
1 cup sugar (180 g)
1/2 cup cocoa powder (45 g)
Butter (for greasing)
For the topping
100 g of semisweet chocolate chips
1/2 cup heavy cream (120 ml)
For the cake
300 g of semisweet chocolate chips
3/4 cup butter (150 g)
5 large eggs
1 cup sugar (180 g)
1/2 cup cocoa powder (45 g)
Preheat the oven to 350°F (medium)
Grease a 20 cm diameter springform pan with butter and line it with parchment paper, also greased. Reserve
Prepare the topping: In a small refractory bowl, placed over a pot of hot water (not boiling), melt the chocolate while stirring gently
Add the heavy cream and mix until smooth
Refrigerate
Prepare the cake: In another small refractory bowl, placed over a pot of hot water (not boiling), melt the chocolate with butter, stirring constantly
Remove from heat and let cool
In a stand mixer, beat the eggs and sugar until the mixture triples in volume
Add the melted chocolate and cocoa powder and mix well
Transfer to the prepared pan and bake at 350°F for about 50 minutes or until it forms a crust on top and is moist and creamy inside
Remove from oven and let cool
Invert onto a decorative plate, remove the parchment paper, and spread the cold topping over the cake
Serve immediately
389 calories per slice
