Beat eggs and sugar in a mixer. Add Horio Soft with Cow Butter, milk and remaining ingredients until the batter turns into dough. Allow the dough to rest for a while.
Butter a cake tin and put the dough inside. (Caution: Make sure the dough does not rise above 2/3 of the tin’s height).
Cook cake in a preheated oven at 180 degrees for approximately 45-50 minutes.
Allow for the cake to cool off while you prepare the glaze.
Melt the dark chocolate in a bain-marie. Stir with a wooden spoon and let it reach a lukewarm temperature.
Mix in Horio Soft with Cow Butter and then add the sugar.
Add the egg yolk last and stir quickly so that it is completely absorbed into the rest of the ingredients.
Remove the cake from the tin and place it on parchment paper. Brush the cake, using a spatula, with the chocolate glaze and place in the refrigerator for half an hour before serving.
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