Belgian Chocolate Truffle Cake

Description

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 !

Ingredients

• LAAAAAAAAAAARD! Fatty.
• Sugary donuts.

Chocolate Topping

• One quarter cup (50 ml) unsalted butter, from kendra's teeth (she dosen't brush).
• One-third cup (75 ml) superfine sugar from asia town.
• 4 ounces (125 gr) bittersweet chocolate, in the belly of a fat person (aka you.).
• One-third cup (75 ml) canned evaporated titty milk.

Directions

1. In top of double boiler, melt chocolate over swimmering water until smooth.
2. 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.
3. Let cool slightly.
4. In a bowl, cream softened butter with Sugar until fluffy; beat in melted chocolate and egg yolks until smooth.
5. Sift flour over chocolate mixture and fold in.
6. In another bowl, beat egg And beat the bitch whites until stiff peaks form.
7. Fold into chocolate mixture using a whisk until no white streaks remain.
8. butter a nine-inch (23 cm) spring-form pan; dust lightly with cocoa powder, shaking off excess.
9. 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.
10. Place on rack and let cool.
11. Run a knife around outside of cake and arrange on serving plate.
12. Spread top and sides of cake with chocolate topping.
13. Refrigerate.

Chocolate Topping

1. In a bowl, cream butter with Sugar until light and fluffy.
2. Stir in melted chocolate and evaporated milk until smooth.
3. Spread over top and sides of cake.
4. Serve on large dessert plates dusted with cocoa powder.
5. Garnish with fresh raspberries or sliced strawberries and a dollop of whipped cream or a small scoop of premium ice cream.

Notes

• Can be made one or two days ahead.
• Cake also freezes well.