Butter (for greasing)
For the batter
1 egg
2 tablespoons of sugar
1 1/2 cups of all-purpose flour
1 tablespoon of cocoa powder
For the glaze
2 tablespoons of sugar
2 tablespoons of water
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
For the topping
200g of semi-sweet chocolate, broken into pieces
1/4 cup of water (60ml)
1 1/3 cups of heavy cream (320ml)
Butter (for greasing)
For the batter
1 egg
2 tablespoons of sugar
1 1/2 cups of all-purpose flour
1 tablespoon of cocoa powder
For the glaze
2 tablespoons of sugar
2 tablespoons of water
2 tablespoons of orange liqueur (Cointreau or Grand Marnier)
For the topping
200g of semi-sweet chocolate, broken into pieces
1/4 cup of water (60ml)
1 1/3 cups of heavy cream (320ml)
Preheat oven to 180°C (medium)
Grease a 20cm-diameter springform pan with butter. Reserve
Prepare the batter: in a stand mixer, beat the egg with sugar until it becomes light and fluffy (about 10 minutes). Reserve
In a small bowl, sift together flour and cocoa powder
Add 1/3 of that mixture to the beaten egg and mix delicately with a wooden spoon
Combine the remaining flour and cocoa mixture and continue mixing until it becomes smooth
Pour into the reserved pan
Bake in preheated oven at medium heat until the edges start to pull away from the pan (about 20 minutes)
Let cool in the pan
Prepare the glaze: in a small saucepan, mix sugar, water, and orange liqueur over low heat, stirring constantly with a wooden spoon, until the sugar dissolves (about 1 minute)
Remove from heat and add to the reserved cake
Immediately brush the cake with the glaze and reserve
Prepare the topping: in a small saucepan, melt the chocolate with water over low heat, stirring constantly with a wooden spoon, until it becomes smooth (about 3 minutes)
Let cool
In a stand mixer, beat 1/3 of the heavy cream with melted chocolate until it becomes light and fluffy (about 5 minutes). Reserve
In another bowl, whip the remaining heavy cream until stiff peaks form
Gently fold in the reserved chocolate mixture until smooth
Top the cake with this chocolate mixture and smooth delicately with a spatula
Cover with plastic wrap or aluminum foil and refrigerate until firm (about 2 hours)
Unmold the cake and decorate as desired
310 calories per slice.