Baltazar... so much chocolate

This is a cake for emergencies only. For when no amount of healthy food can conquer the moment and you need chocolate deepen in chocolate with chocolate icing.

• Icing
• 150g dark chocolate (start from the most relevant! Be ware you will need twice as much chocolate for the whole cake.)
• 2 t.sp. water
• 2 t. sp. of rum (ya, that is how much comfort you can expect from this cake)
• 30g of butter (unsalted and fresh so your conscience can pretend to take a sick day)
• Decoration
• 250g fresh cream
• 50g sugar
• Actual Cake 
• 150g dark chocolate (cause you can't have the perfect chocolate cake without perfect chocolate, chose wisely)
• 35g butter (unsalted again, because it is that deliciously buttery)
• 3 eggs
• 75g powder sugar (don't sniff it might get into the whole kitchen but won't be healthy on your lungs)
• 50g all purpose flour
• 1 t. sp. of rum (and the crysis is handled even more)
• 1c. sp. of yeast (to pretend the cake has less density than a chocolate bar)

Simply put:

1. Beat the egg gems with the sugar until they change into a lighter color. 
2. Join the flour and the yeast at the same time, to avoid you get the yeast in small lumps that will grow unevenly. Whisk until you have no lumps in the dough.
3. Separately, melt the chocolate with the butter to avoid burning it. Microwave can be unpredictable and might end up burning part of it before melting, be sure to stir often if you chose to use the microwave. It should, join the rum and whisk, it should become smooth and homogeneous.
4. Join the chocolate with the rest of the dough. 
5. Separately, beat the eggs whites until you can rotate the bowl upside down and no liquid falls. Then make sure the dough is at room temperature and with a whisker gently incorporate the whites with it. If you are not gentle enough your castle of whites will melt into a cry river and your cake will no longer be fluffy.
6. Put the dough in a form with a whole in the center (pudim like) and take it to the 200C pre-heated oven for 10 min, than lower the temperature to 180C and wait for 8min.
7. Make sure to use a toothpick to test if the dough is cooked before removing it.

The icing is easier to do than to resist until the cake is ready for it.

1.  Just melt the chocolate, using the butter to keep it from burning and join the water and rum to smooth the consistency. Careful that this icing will not stick easily while the cake is hot out of the oven, and it will stiffen very fast otherwise. It can be re-melt in case of the latter.
2. The decoration is Chantilly, or whipped cream to compensate for the power of the intensity of the dark chocolate in the cake and the icing. Usually use a pudding form and fill the inside cavity with the cream. It will look like an avalanche of richness after the first slice is taken. The Chantilly can be made in advance and make sure to only pore it when the cake is fully cool and the icing is tough.

Tip: If it is the season slices of fresh strawberies can be displayed around teh cake giving it an inchanted look and a devine twist in flavor.

I am currently in a one year diet without deserts, so the picture will have to wait, but trust me it is heavenly and to die for. Literaly you will abdicate of good health to try this piece and find it suites you just heavenly. This recipe was based on a Portuguese deserts book I shall find the name of and add here.