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!
- 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
- 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)
- 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.
- In a 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.
- Can be made one or two days ahead.
- Cake also freezes well.
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