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1
Mix the room temperature butter and sugar well with a whisk.
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2
Whisk egg white until it becomes white.
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3
Add it to step 1 littler at a time and mix well between each additions.
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4
Sift the flours and add it to step 2.
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5
Mix gently with a spatula.
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6
Pour the dough in a butter coated cake pan.
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7
Tap the bottom and eliminate air pockets.
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8
Bake in a 170C preheated oven for about 30 minutes.
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9
Stick a toothpick through the cake and when nothing sticks to it, then it is ready.
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10
Make the creamy chocolate while letting step 5 cool.
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11
Chop up the chocolate bars.
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12
Heat up heavy cream until it is right about to boil.
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13
Then stop the fire, add the chocolate and melt it.
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14
When step 5 becomes cool enough that you can touch it with your hands, cut off the broken part and cut the rest into 2 pieces.
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15
Put back the part which would be the bottom back in the cake pan.
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16
Pour the creamy chocolate from step 6 and place the other half of cake on.
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17
Cover with a cellophane wrap and let it chill in the refrigerator.
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18
Turn the cake pan over a cake cooler.
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19
I don't have a cake cooler, so I use grill + shallow container for this, and take the cake out.
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20
It would be easier to take the cake out if you warm up the sides.
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21
Melt the confectionery chocolate over hot water.
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22
Pour it over the cake and coat it.
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23
Let it chill to harden again....and it is ready !
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24
You can also decorate it like this using a chocolate decorating pen.
