Beat eggs and sugar until fluffy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking tray lined with baking paper (the larger the sheet, the lower the dough) and bake in a preheated oven at 180°C for 20 minutes.
After baking, let cool on a wire rack.
For the cream, put the milk, flour, cornstarch, powdered sugar and the eggs in a thick sausage. Removing from heat & stirring with butter & vanilla sugar while still hot. Melt the butter and sugar in it, stirring. I mixed it with a hand mixer and the cream turned out nice and smooth. Let cool.
Finally, whip the cream until stiff and incorporate it into the pudding using a whisk. Cut the cream in half.
Spread one slice over the cake (cut off the edge), sprinkle the crumbled edges over it, distribute the rest of the cream. Smooth and chill.
When the cream is firm on the cake, cover the top with chocolate icing – to do this, heat the cream, add pieces of chocolate and melt while stirring.
Enjoy !
