Brutal chocolate tafita cake

• Whip the eggs with sugar until a stable foam, for at least 10 minutes. Melt the chocolate and butter. Add it to the eggs, and mix gently.
• Separately mix the flour, baking powder and cocoa. Add the dry ingredients to the liquid part, and mix everything gently from the bottom to the top.
• Pour the dough into a greased mold (I have a diameter of 20cm | 7.87 inch), and bake it for 50-60 minutes at 320F (160C). Check the readiness with a toothpick.
• Remove the biscuit from the mold, and let it cool.
• Wrap the cooled biscuit with cling film, and leave it in the fridge overnight.

• Bring the water to a boil, and add the sugar.
• Boil for 1 minute. Remove from the heat.
• Cool the liquid to room temperature. Add the Baileys / rum. Mix.

• Bring the cream to a boil (don't boil), and pour it over the chocolate. Stir until smooth, and let the mass cool to room temperature. Whip with a mixer.
• Whip the softened butter and condensed milk, add the chocolate mass, and mix well.

* All the ingredients must be at room temperature.

• Cut the finished sponge biscuit horizontally into 3 cake layers.
• Soak all the layers.
• Assemble the cake in the mold in which it was baked, and refrigerate for 5-7 hours. Leave part of the cream for coating and decorating.
• Remove the finished cake from the mold, coat with the remaining cream, and decorate to your taste. I added marshmallows and sprinkled with cocoa.