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

 * 6 ounces (175 gr) bittersweet chocolate (not unsweetened)
 * Three-quarters cup (175 ml) unsalted butter, cubed and softened
 * Two-thirds cup (150 ml) granulated sugar
 * 4 eggs, separated
 * Two-thirds cup (150 ml) all-purpose flour
 * Chocolate Topping (recipe follows)


 * One quarter cup (50 ml) unsalted butter, softened
 * One-third cup (75 ml) superfine sugar
 * 4 ounces (125 gr) bittersweet chocolate, melted
 * One-third cup (75 ml) canned evaporated milk (2-per-cent preferred)

Directions

 * In top of double boiler, melt chocolate over swimmering water until smooth.
 * 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.
 * Let cool slightly.
 * In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.
 * Sift flour over chocolate mixture and fold in.
 * In another bowl, beat egg whites until stiff peaks form.
 * Fold into chocolate mixture using a whisk until no white streaks remain.
 * Butter a nine-inch (23 cm) spring-form pan; dust lightly with cocoa powder, shaking off excess.
 * 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.
 * Place on rack and let cool.
 * Run a knife around outside of cake and arrange on serving plate.
 * Spread top and sides of cake with chocolate topping.
 * Refrigerate.
 * Can be made one or two days ahead.
 * Cake also freezes well.

Chocolate topping:


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