INGREDIENTS

For the cake:

• 4 eggs
• 190 g / 1.3 cups of sugar
• 10 g of vanilla sugar
• 4 tablespoons of milk
• 4 tablespoons of oil
• 120 g / 0.8 cup flour
• 2 tablespoons of cocoa
• 10 g baking powder Soak:
• 300ml / 10.6oz milk

For the white part:

• 400ml cream

For the chocolate sauce:

• 300ml / 10.6oz milk
• 55 g / 0.36 cup sugar
• 10 g cornstarch
• 1 tablespoon of cocoa
• 100g dark chocolate
• pistachios
•strawberry

METHOD

Beat the eggs, sugar and vanilla with a mixer for 5 to 10 minutes. Add cocoa, flour and baking powder, whisk. Add milk and butter, whisk.

Pour the batter into a greased pan. Bake for 20-25 minutes at 180°C / 350°F. Pour the milk over the cooled cake. Whip the cream.

Put on the cake. For the cocoa sauce: mix the milk, sugar, cocoa, cornstarch and bring to a boil.

Chocolate is added, mixed until it melts. Using a spoon, spread the fresh sauce over the cake.

Refrigerate the cake for 2 hours. Garnish with pistachios and strawberries