Chocolate cake

Ingredients 4 eggs 100 g of sugar 200 g margarine 100 g of cooking chocolate 4 tablespoons flour 1 baking powder 500 ml l of sweet cream 200 g of cooking chocolate 1 tablespoon sugar

Preparation Whisk the egg yolks and sugar until you get a solid mixture, then add melted margarine and melted chocolate and finally mix in the flour and baking powder. Finally, add the egg whites, stirring gently. Bake in a baking tray (20x35cm) or in a cake tin (24-28 cm). If baking in a cake tin, preferably place the mold in a larger pan to prevent margarine from leaking into the oven at the edges. Bake at 180 ° C for about 20 min. Heat the sweet cream with a spoonful of sugar on the fire, then add the crushed chocolate and stir until it boils. Remove from the heat and continue to stir until the mixture is completely even, ie the chocolate has melted. Allow the cream to cool a little more while stirring. Then pour over the still warm biscuit. The warmer you put the cream over the biscuit, the more it will soak into the biscuit and the less it will stay on top. Therefore, it is best to put medium warm. When the cake has cooled quite a bit, put it in the fridge and you will need to leave it overnight for the cream to harden completely. Nothing should be added to the cream although it will be completely liquid while warm. You can serve it as a cake and cut it into cubes or as a cake.