Ingredients

- 200g dark chocolate

- 200 grams of butter

- 200 grams (1 cup) sugar

- 6 eggs

- 70 grams (1/2 cup) flour

- 1/2 teaspoon baking powder

- 2 tablespoons cornstarch (20 grams)

- 1 teaspoon instant coffee powder

For the topping:

- 120 ml heavy whipping cream

- 100g dark chocolate

- 2 tablespoons chocolate spread (or Dulce de leche)

In a large bowl melt chocolate and butter in the microwave (be careful not to burn the chocolate) cool slightly. Add sugar and stir.

Beat in the eggs. Add flour, baking powder, cornstarch. Melt powdered instant coffee in some water and add. Mix as little as possible just until smooth.

Surfaces in a greased pan and bake about 35 minutes at 180°C (360F), until cake is puffed and cracked and a toothpick stuck in center comes out almost dry (with moist crumbs). Remove from oven and cool completely. Most importantly: do not over-bake this cake

Prepare the icing: heat cream in a small pot to simmering point. Pour over the chocolate and stir until it melts. Stir in chocolate spread (or Dulce de leche). Create some holes in cake with handle of wooden spoon - insert the handle almost to the bottom of the template (creating "holes" in diameter and 1 cm or so).

Pour over the hot chocolate coating - it will coat the cake and fill the holes and that's the idea. Transfer in the freezer for 10 minutes stabilization of the coating, before serving.

You can keep this cake up to 5 days in refrigerator but serve at room temperature, or heat each slice a few seconds in the microwave.