*Preparation
1. Mix the eggs and the sugar until the mixture whitens, add the flour and the baking powder then mix well.
2. Melt the chocolate and butter for 1 minute in the microwave then pour into the first preparation and mix.
3. Pour the preparation into a buttered and floured cake tin and bake for 40 minutes at 170°C.
4. Melt the chocolate in a bain-marie, stirring with a spatula and add the liquid cream.
5. Remove from the heat, let cool, add the butter and mix with a whisk.
6. Once the topping is cool, spread it over your pound cake with a spatula.
