100 g of bittersweet chocolate
4 eggs
10 tablespoons of sugar
1/3 cup of cocoa powder
6 tablespoons of butter
Filling:
400 g of bittersweet chocolate
3 cups of fresh cream
Coating:
250 g of bittersweet chocolate
1 1/2 cups of fresh cream
Accessories:
parchment paper
25 cm diameter ring
100 g of bittersweet chocolate
4 eggs
10 tablespoons of sugar
1/3 cup of cocoa powder
6 tablespoons of butter
Filling:
400 g of bittersweet chocolate
3 cups of fresh cream
Coating:
250 g of bittersweet chocolate
1 1/2 cups of fresh cream
Accessories:
parchment paper
25 cm diameter ring
Melt the chocolate in a water bath
Beat the egg whites to stiff peaks with 3 tablespoons of sugar
Add the melted chocolate and cocoa powder
In another bowl, beat the yolks with sugar and butter
Add the whipped egg whites
Draw a circle of 25 cm diameter on parchment paper
Fill it with the batter and bake
After cooling, press the ring over the batter and remove excess dough
Filling:
Place the chocolate in 1 cup of scalded cream
Beat the remaining cream to stiff peaks and add to the chocolate mixture
Chill in the refrigerator
Assembly:
On the serving plate, place the cake disk
Line the inner side of the ring with parchment paper and place over the cake
Pour the filling
Let it chill for 6 hours
Coating:
Add the chocolate to scalded cream
Beat until smooth and pour over the cake after it cools
