Dark Chocolate glaze

Chocolate cake from Genoa

suitable for spring form ~ 28Ø

5 large eggs,
150 g sugar
80g flour
40g cocoa powder
50 g melted unsalted butter

Heat egss and sugar in a glass or metal bowl over steam until it becomes lukewarm.
Whisp in a mixer until trippled in size. Mix in sifted combination of flour and cocoa powder, take some of the batter out, add to melted butter, and combine with the batter again.

Do not mess too much with the batter, it will deflate.

Glaze


8 g gelatin
15 g chocolate
65 g water
125 g sugar
35 g cocoa powder
35 g heavy cream

Bloom the gelatin, melt and add to water, sugar, cocoa powder and cream. Bring to a boil and pour over the chocolate.