150g bittersweet chocolate, broken into pieces
1 tablespoon of water
180g unsalted butter, softened
5 egg yolks, beaten
1 cup all-purpose flour, sifted
Couverture:
1/2 cup Damascus rose gelatin, passed through a sieve
100g bittersweet chocolate, melted
3/4 cup confectioner's sugar, sifted
2 tablespoons hot water
1 egg, beaten
1 egg yolk, beaten
5 tablespoons unsalted butter, softened
150g bittersweet chocolate, broken into pieces
1 tablespoon of water
180g unsalted butter, softened
5 egg yolks, beaten
1 cup all-purpose flour, sifted
Couverture:
1/2 cup Damascus rose gelatin, passed through a sieve
100g bittersweet chocolate, melted
3/4 cup confectioner's sugar, sifted
2 tablespoons hot water
1 egg, beaten
1 egg yolk, beaten
5 tablespoons unsalted butter, softened
To make the cake, break the chocolate into pieces and place it in a double boiler with the water
Heat until the chocolate has melted
Melt the butter and mix it with the chocolate, stirring constantly
Remove from heat and add the beaten egg yolks, beating well
Add the flour and beat until all is well mixed
Let cool for 10 minutes
Beat the egg whites in a separate bowl until stiff
Add to the chocolate mixture, alternating with the flour, beating well
Pour into a round, non-stick cake pan, about 20cm in diameter
Bake in a moderate oven, preheated, until a toothpick inserted comes out clean
Remove from heat and let cool
Melt the gelatin and spread over the cake
Let rest for 20 minutes
Melt the chocolate and add to it the confectioner's sugar and hot water
Beat well
Add the egg and continue beating
Add the remaining butter, softened, 1 tablespoon at a time, beating well after each addition
Spread over the cake and refrigerate.
