Grease and flour 2 round 9-inch cake pans. Place a round of parchment paper at the bottom.
Preheat the oven to 190 degrees.
Melt the butter in a double boiler over low heat, stirring until it melts but does not separate. Remove from heat.
Place the egg yolks with 3/4 cup of sugar and beat until fluffy and lemon-colored (about 1 minute). Lower the mixer speed to the lowest setting.
Meanwhile, beat the egg whites until soft peaks form. Add the sugar and continue beating until stiff but not dry, about 2-3 minutes.
Gradually add the flour to the egg yolks and then the melted butter.
Remove the egg yolks from the mixer and gently fold in one third of the egg whites and the grated chocolate using a spatula.
Fold everything together gently and add the remaining egg whites and the rest of the chocolate.
Divide the mixture between two cake pans and bake for 30 minutes until a toothpick comes out clean.
Let cool for 15 minutes and remove from the pans. Let them cool for another 20 minutes.
Place the cakes in the refrigerator for 30 minutes before decorating (so they are cold and the frosting doesn't melt).
Prepare the frosting: place the butter, cocoa, and salt in a mixer. Beat until creamy and add the powdered sugar, vanilla, and cream. Beat on low speed for 15 seconds, then increase to high speed and beat for another 3 minutes until the mixture is fluffy.
Place one layer of cake on a serving platter and cover with chocolate frosting. Place the other layer of cake on top and cover the entire cake with frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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