Leave the butter in a saucepan and bring to the boil with 50 ml of cream. Take the pan off the stove, weigh out 200 g of the bitter couverture and stir in. Stir until the chocolate is dissolved.
Beat the egg whites with the sugar until stiff and add the egg yolks with the food processor running. Beat the mixture with a whisk for about 15-20 minutes. The mass should be golden yellow and airy.
Carefully fold the lukewarm, liquid chocolate mixture under the egg mixture with a rubber spatula.
Sieve the flour into the mass with a sieve and fold into the egg mass with a rubber scraper.
Preheat the oven to 180 ° C (convection).
Then pour the mixture into a springform pan.
Bake the cake for about 25 minutes and then remove it from the oven immediately, otherwise the cake will become too firm.
Now cool the cake quickly to at least room temperature. Cooling down must never be done in the refrigerator.
Heat 150 ml of cream in a saucepan and stir in the rest of the bitter couverture. Do not heat above 40 ° C (until a shiny surface forms).
Place the cake drainer on the cooled cake. Now turn the entire cake with the wire rack so that the tray is on top. Remove the sheet. Now pour the glaze in the middle of the cake and immediately distribute it evenly using circular swivel movements until the cake is completely sealed.
Chill the cake until the icing has solidified and then cover with a cake bell to prevent the icing from drying out.
The cake is ready to eat after the glaze has solidified.
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