Ingredients
for the dough
- 450 g of dark chocolate bitter
- 125 g butter
- 9 large eggs
- 3 tablespoons brandy
- 150 g of sugar
- 225 ml cream
- 225 g of dark chocolate bitter
- 2 tablespoons brandy
Preheat oven to 150 ° C. 2 coated molds that open from 20 cm in diameter, with parchment paper. Melt in a water bath in a saucepan the chocolate with the butter and when the chocolate will be soft, stir the mixture until be homogeneous, remove from heat and stir in the brandy. In a bowl, beat the egg yolks with the sugar (reserving 2 tablespoons), until they are puffy and fluffy. Gradually pour the melted chocolate and stir to blend the mixture. whisk the egg whites, when they begin to take consistency, add sugar sidelined, finished to mount a stiff steadfast. Combined with a large dollop of egg whites into the chocolate mixture stir gently from bottom to top, then gradually add all the egg whites. Divide dough into 2 2/3 molds, making it well-deal; Set aside the last third. Bake in preheated oven for about 15 minutes. let cool for at least an hour in the mold. Remove the cakes from the molds and adjust the surface with a sharp knife. Remove the parchment paper from the first disc and place on a serving dish, pour over the remaining mousse and distribute it evenly, then flip the second disk, remove the parchment paper and let stand for 4/6 hour. After the settling time, prepare the glaze; brought together the cream, chocolate and bandy in a large saucepan, stir the mixture on the fire, until it will be smooth. Let cool until the cream begins to thicken. Pour the glaze over the cake and distribute it evenly. Wishing you could decorate the cake with white chocolate curls, and with the remaining frosting, you could decorate the dish.