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Separate the eggs and beat the yolks with sugar until they become pale and fluffy.
In a saucepan, melt the butter and chocolate together, then add the milk. Let it cool slightly or temper it in and combine with the egg mixture.
In a separate bowl, mix together the flour and baking powder. Add this to the batter.
Whip the egg whites until they form stiff peaks and gently fold them into the batter by hand.
Pour the batter into a greased 20x35 cm pan and bake it at 185C (350°F) for approximately 20-30 minutes, or until a toothpick inserted into the center comes out clean.
To make the cream, gently heat the cream, chocolate, and sugar until it just starts to bubble. Stir constantly.
While the cake is still warm, poke it with a fork and brush with a couple of tablespoons of warm milk. Let it soak for 10mins. Pour the cooled down, but still hot, ganache cream over it. The mixture will appear runny, but trust the process. Let it cool to room temperature, then refrigerate it for at least 4 hours (IDEALLY overnight!!) until the topping thickens into a luscious layer. Serve with or without whipped cream.