Chocolate cake

Preheat the oven to 175 ° C.

Line the bottom of the spring form with parchment paper and grease the edges with butter.

Sift the flour, the cocoa and the salt into a bowl.

Chop the dark chocolate coarsely.

Put the sugar, butter, half of the dark chocolate, milk and boiling water in a pan. Heat with low heat to a smooth mass.

Add to the flour in the bowl and stir into a firm whole.

Beat the eggs, add them and stir.

Pour the mixture into the spring form and bake for about 55 minutes in the middle of the oven.

Meanwhile, finely chop the milk chocolate and put it in a bowl with the rest of the dark chocolate.

Check the doneness by putting a skewer in the middle of the cake. When it is dry, the cake is done.

Heat the whipped cream until boiling, pour into the bowl and mix until the chocolate has melted.

Beat the chocolate with the mixer to a shiny mass and let it stiffen for 30 minutes at room temperature.

Remove the cake from the oven and allow to cool for 30 minutes in the mold. Remove the mold and allow to cool completely in about 1.5 hours.

Cut the cake horizontally in half.

Brush the top and both halves with the chocolate mixture.

Put the halves together again.

Bon appétit! .