180g of chopped bittersweet chocolate
3/4 cup of unsalted butter
3/4 cup of confectioner's sugar
6 large eggs
6 egg whites
1 1/2 cups all-purpose flour
1 jar of rosewater gelatin
Glace
220g of chopped bittersweet chocolate
250g of confectioner's sugar
1/2 cup of water
180g of chopped bittersweet chocolate
3/4 cup of unsalted butter
3/4 cup of confectioner's sugar
6 large eggs
6 egg whites
1 1/2 cups all-purpose flour
1 jar of rosewater gelatin
Glace
220g of chopped bittersweet chocolate
250g of confectioner's sugar
1/2 cup of water
Melt the chocolate
Beat the butter with half of the confectioner's sugar until smooth
Add the eggs slowly and finally, add the melted chocolate, mixing well. Reserve
Beat the egg whites with the remaining confectioner's sugar and carefully mix with the previous mixture
Add the sifted flour and mix carefully
Place in a 24cm diameter cake pan greased and floured
Bake in a moderate oven (180°C) for 1 hour
Remove from the pan
Let it cool
Cut in half and spread a thin layer of rosewater gelatin on each half
Assemble the cake
Heat the remaining gelatin over low heat until melted
Brush the gelatin over the entire surface and sides of the cake
Place on a serving plate
Prepare the glace: melt the chocolate, confectioner's sugar, and water
Remove from heat and beat with a wooden spoon until the glace has good spreading consistency (not too runny nor too firm)
Spread the glace over the cake and let it rest for at least 30 minutes before serving
