Self-frosted Chocolate Cake

Ingredients

270 gr bittersweet chocolate
100 gr butter
65 gr flour
1 gr baking powder
6 egg yolks
130 gr sugar
4 gr pure vanilla extract
4 egg whites
8 springform
3/8 whites chocolate mixture until nearly
2 batches
2 mixture a bowl

Instructions

side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature. ----