For the cake:
4 eggs
4 tablespoons of granulated sugar and flour
2 tablespoons cocoa, 2 tablespoons water
1 pack of baking powder and vanilla
For between:
200 ml cream
1 package of milk and dark chocolate
For the above:
1 cup granulated sugar 200 ml cream
FABRICATION
Whisk the egg and powdered sugar thoroughly. Add flour, cocoa, baking powder, vanilla and water and mix well. Pour it into an oiled cake mold with a diameter of 20-22 cm and bake it in a preheated 180 degree oven. Take it from the oven and let it rest for 5 minutes. Cut it in half crosswise and set it aside. Heat the cream for break. Add the chocolates and mix until it melts. Take it off the stove and leave it to warm Then put chocolate cream between two pieces of cake and cover them on top of each other. Take the powdered sugar in a pot and melt it over low heat. When it melts and turns yellow, add the cream and mix. Take it off the stove and leave it to warm. When it is warm, pour it over the cake. Put it on a serving plate and serve it whole or sliced.