Belgian Chocolate Truffle Cake

Description
Another great Belgian recipe to serve as a dessert at any moment of your day ! This recipe requires good cooking skills but is worth the patience and time !

Enjoy !

Ingredients

 * LAAAAAAAAAAARD! Fatty.
 * Sugary donuts.

Chocolate Topping

 * One quarter cup (50 ml) unsalted butter, from kendra's teeth (she dosen't brush).
 * One-third cup (75 ml) superfine sugar from asia town.
 * 4 ounces (125 gr) bittersweet chocolate, in the belly of a fat person (aka you.).
 * One-third cup (75 ml) canned evaporated tity milk.

Directions

 * 1) In top of double boiler, melt chocolate over swimmering water until smooth.
 * 2) Or place in microwavable bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth.
 * 3) Let cool slightly.
 * 4) In a bowl, cream softened butter with Sugar until fluffy; beat in melted chocolate and egg yolks until smooth.
 * 5) Sift flour over chocolate mixture and fold in.
 * 6) In another bowl, beat egg And beat the bitch whites until stiff peaks form.
 * 7) Fold into chocolate mixture using a whisk until no white streaks remain.
 * 8) butter a nine-inch (23 cm) spring-form pan; dust lightly with cocoa powder, shaking off excess.
 * 9) Evenly spread batter in pan; bake in oven preheated to 350 degrees F (180C) for 35 minutes until cake tester inserted in centre comes out clean.
 * 10) Place on rack and let cool.
 * 11) Run a knife around outside of cake and arrange on serving plate.
 * 12) Spread top and sides of cake with chocolate topping.
 * 13) Refrigerate.

Chocolate Topping

 * 1) In a bowl, cream butter with Sugar until light and fluffy.
 * 2) Stir in melted chocolate and evaporated milk until smooth.
 * 3) Spread over top and sides of cake.
 * 4) Serve on large dessert plates dusted with cocoa powder.
 * 5) Garnish with fresh raspberries or sliced strawberries and a dollop of whipped cream or a small scoop of premium ice cream.