Bolo de chocolate sem farinha com chantilly do porto

Ingredients

cake:

450g (3 bars) semi-sweet chocolate

100g (½ stick) butter

8 eggs

½ cup + 2 tablespoons of crystal sugar

to decorate:

powdered sugar

whipped cream with port wine:

350g cream or fresh cream

⅓ cup refined sugar

⅓ cup port wine

Directions

cake:

Preheat the oven to 180 degrees and grease and flour a 20cm diameter pan. Melt the chocolate and butter in a bain-marie. Separate the yolks from the whites and make an eggnog with the yolks and ½ cup of sugar. Beat the egg whites, add the 2 tablespoons of sugar and continue beating until firm peaks form. Incorporate the chocolate mixture into the yolks, then do the same with the egg whites. Bake for about 45 minutes. Decorate with sifted icing sugar.

Chantilly:

Add the sugar and port wine to the cream and beat until stiff, like whipped cream. Be very careful not to overcook and turn into butter. Place in the refrigerator, so the whipped cream remains firm while the cake bakes.