Bottom Layer -
4 separated eggs (yolks & whites)
7 tbsp sugar, separated into 4 tbsp and 3 tbsp
4 tbsp cocoa powder
2 tbsp water
3 tbsp self-rising flour
Middle Layer -
250 ml. Heavy whipping cream
1 small box of vanilla instant pudding
1 cup milk
Top Layer -
100 grams of bittersweet chocolate
2 tbsp milk or heavy whipping cream
2 tbsp butter
Stand mixer or hand-electric mixer
Mixing bowl
2 Spatula
Round springform cake pan
Large pot and small saucepan for double-boiler
Preheat oven to 350F
BOTTOM. Whip the egg whites together adding 4 tbsp of sugar slowly until smooth and stiff
In a separate bowl, blend the egg yolks, the cocoa and the rest of the sugar
Add the water and the flour to the mixture
Fold the yolk mixture to the egg whites to become one
Grease the pan with butter or spray and pour the mixture in
Bake for 25-30 minutes, until a toothpick inserted comes out clean
Cool the cake in the pan to the side
MIDDLE. In a mixing bowl, add the whipping cream, the pudding mix and the milk
Blend on high until the consistency is smooth and stable
When the cake is cooled completely, spread the pudding mixture on top and smooth out
TOP. Boil water in a large pot. Create a double-boiler where a smaller bowl or small saucepan can sit on top of the larger pot without the water touching the bottom of the top pot.
In the top pot, place the chocolate, the milk or cream and the butter, stir until melted
Pour on top of the pudding and smooth out to form a nice layer of chocolate
Pop the cake in the fridge to harden and cool down a bit, about an hour and serve