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 g) bittersweet chocolate (not unsweetened)
 * 3/4 cup (175 ml) unsalted butter, cubed and softened
 * 2/3 cup (150 ml) granulated sugar
 * 4 eggs, separated
 * 2/3 cup (150 ml) all-purpose flour

Chocolate Topping

 * 1/4 cup (50 ml) unsalted butter, softened
 * 1/3 cup (75 ml) superfine sugar
 * 4 ounces (125 g) bittersweet chocolate, melted
 * 1/3 cup (75 ml) canned evaporated milk (2-per-cent preferred)

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 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.