Description :

1. Mix all the ingredients, except Dark Cho Couverture and Whipping Cream, on low gear for 1 minute.
2. Switch to medium gear and mix for 2 minutes.
3. Pour the mixture into a 9-inch pan.
4. Bake at a temperature of 175°C-180°C for 60 minutes.
5. Melt the Dark Cho Couverture using a double boiler method.
6. Add Whipping Cream to the melted chocolate and stir until well combined.
7. Pour the mixture onto the cake once it is ready and let it cool.