This fizzy and delicate sparkling wine lends a lightness to this dessert. It underscores the rich flavor of the cake and allows the chocolaty aromas to reveal themselves even more.
Preheat the oven to 180°C/ 350°F. Roughly chop couverture. Cut butter into small pieces. Next, melt both together with sugar in the microwave at 600Watt for approx 2 - 3 min.
Add eggs and a small pinch of salt to the chocolate mixture and beat well with a whisk.
Next, transfer the mixture into a springform, greased if required.
Bake in a preheated oven at 180°C/ 355°F for approx. 25 – 30 min. Allow the cake to cool for approx. 10 – 15 min before removing from the tin. Serve with icing sugar and whipped cream, as desired.