Chocolate cake

Ingredients for 20 servings:

• 2 eggs
• 4 tbsp oil
• 125 g brown cane sugar
• 3 tbsp cocoa powder, dark
• 1 packet of vanilla sugar
• 200 g flour (wheat flour, 405)
• 2 tsp baking powder
• 1 pinch of salt
• 4 tbsp milk
• 50 g dark chocolate, coarsely chopped
• 80 g sugar, fine
• 50 ml water
• 2 tbsp cognac
• 300 g whipped cream
• 1 tbsp sugar
• 1 packet of vanilla sugar
• chocolate rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Moisten a loaf pan and line it with baking paper or grease it. Preheat the oven to 160°C. Separate the eggs and beat the egg whites until stiff peaks form. Make a batter from the ingredients up to the chopped chocolate. Pour the batter into the pan, smooth it out, and place in the oven. Baking time: 45-55 minutes. For the icing, boil the sugar and water until the sugar no longer crunches, then add the cognac. Prick the cake several times with a long wooden stick and gradually pour the liquid over it. For the garnish, whip the cream until stiff peaks form and season with sugar and vanilla sugar. Put one-third of the cream into a piping bag fitted with a star nozzle and cover the cake with the rest. Sprinkle the surface with the chocolate curls. Then pipe a wavy pattern onto the sides of the cake using the piping bag. Refrigerate until ready to serve.