Chocolate Cake with Whipped Cream

Prepare the dough: In a medium bowl, combine the flour and butter

Mix with your fingers until it forms a crumbly mixture

Add the water and mix gently with your hands

Form a ball with the dough

Wrap in plastic wrap and refrigerate for about 15 minutes

Preheat the oven to 180°C (medium)

Dust a smooth surface lightly with all-purpose flour

Use a rolling pin to roll out the dough and line a 25 cm diameter mold

Trim the edges with a knife

Poke the bottom and sides of the dough with a fork in several places

Line with four overlapping sheets of aluminum foil

Bake in the preheated oven until firm (about 20 minutes)

Remove from the oven and discard the foil

Continue baking until golden brown (about 10 minutes)

Let cool

Prepare the filling: In a blender, beat the butter with confectioners' sugar until light and fluffy. Reserve

In a medium saucepan with 3 cups of water (720 ml), place a medium bowl with the chocolate

Heat over low heat, stirring with a spatula, until the chocolate melts (about 10 minutes)

Remove from heat, add vanilla extract, mix, and let cool

Add the chocolate to the butter mixture and stir gently

With the blender running, add the eggs one at a time, beating well, until a thick cream forms

Fill the dough. Reserve

Prepare the topping: In a blender, beat the heavy cream with confectioners' sugar until stiff peaks form (about 2 minutes)

Spread over the filling

Cover with plastic wrap and refrigerate until firm (about 2 hours)

Serve in the mold.