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