How to cook
Separate the egg whites from the yolks. Beat the egg whites into a fluffy mixture.
Mix the yolks with the sugar, butter, cocoa, flour and baking powder and beat until you have a smooth mixture.
Gradually pour in small portions the beaten egg whites into the mixture, while stirring gently with a wooden spatula.
Pour the mixture into a rectangular baking pan covered with greased baking paper and flatten it out. Bake it at 200 degrees, with a fan for 20-25 minutes. Leave the cake base to cool and separate it from the paper.
In a bowl, mix all of the ingredients for the cream and beat them with a mixer for 7-8 minutes. Spread this cream on the cake base and smooth it out. Grate the chocolate evenly on top.
Refrigerate it for 4-5 hours and then serve it.