Chocolate cake in round mold.
Chocolate cake in round mold. -


For a 23 cm diameter mold
215 grams of chocolate milk El wejdene.
7 eggs.
155 grams of powdered sugar.
40 grams of flour.
105 grams of butter.
100 grams of chocolate milk El wejdene.
100 grams of whole liquid cream.
8 grams of butter.


-Melt the chocolate broken into pieces with the butter in a bowl suitable for the microwave (1 minute, mix, and put back 30 seconds). Smooth the mixture.
-Separate the whites from the egg yolks and put the whites in the bowl of the food processor.
-In a bowl, whisk the egg yolks with the sugar by hand until the mixture turns white.
-Preheat the oven to 180 ° c, hot air.
- Whip the egg whites until stiff. Pour the egg yolk-sugar mixture over the white egg whites and mix gently.
-Add the chocolate-butter mixture and gently fold in. Finally add the flour and mix gently.
- Butter the mold and pour the preparation into it.
-Cook 25 minutes.
-At the end of cooking, remove the mold from the oven and wait 15 minutes before turning out of the pan, turning it over on the presentation dish.

Prepare the frosting:
-Chop the chocolate into small pieces with a knife. Put them in a bowl.
-Put the cream in a small saucepan and bring to a boil. Pour the cream over the chocolate and wait 1 minute. Then mix with a wooden spoon until the chocolate is melted. Add the butter and mix to obtain a smooth and shiny mixture. Gently pour the ganache in the center of the cake. It will spread out by itself evenly.
-Let harden at room temperature, without covering.
Serve once the cake has cooled down and the ganache has hardened (5 hours is perfect).