Grease and flour 2 9-inch round cake pans. Put a wheel of waxed paper on them.
Preheat the oven to 190 degrees.
Put the butter in a bain-marie and leave on a soft fire, stirring until it melts but does not separate. Remove it from the fire.
Put the yolks with 3/4 cup of sugar and beat until they are fluffy and lemon-colored (about 1 minute). Lower the speed of the mixer to the lowest.
Meanwhile, beat the whites until they have soft peaks. Add the sugar and let them be hard but not dry, about 2-3 minutes.
Gradually add the flour to the yolks and then the melted butter.
Remove the yolks from the blender and add a third of the egg whites and the grated chocolate with a spatula.
Incorporate everything with enveloping movements and add the rest of the egg whites and the rest of the chocolate.
Divide the mixture between two molds and bake for 30 minutes until a toothpick comes out dry.
Let cool for 15 min and remove from the molds. Let them cool for 20 more minutes.
Put the cakes in the refrigerator for 30 minutes before decorating (so that they are cold and the bitumen does not melt).
Prepare the bitumen: put the butter, cocoa and salt in a mixer. Beat until accrem and add the icing sugar, vanilla and cream. Beat on low speed for 15 seconds and increase speed to high and beat 3 more minutes until the mixture is fluffy.
Put a layer of cake on a plate and cover with the chocolate frosting. Place the other layer of cake and cover the entire cake with the frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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