Volcano ring cake

• Combine the egg, sugar, vanilla sugar, starch, and mix.
• Pour warm milk; put on medium heat, and cook until thickened, stirring all the time.
• Add the butter.
• Set the mass aside, and cover with cling film.

All ingredients must be at room temperature.

• Beat the eggs with a pinch of salt and sugar.
• Separately sift the flour with cocoa and baking powder.
• Add vegetable oil, milk, flour mixture to the eggs, and mix gently.
• Pour the batter into a mold with a diameter of 20-22cm.
• Spread the filling in the middle in a circle, leaving small bumps from the batter. It is convenient to do this with a pastry bag, but you can also use a spoon.
• Bake the cake at 356F (180C) for 40 minutes.
• Let it cool on a wire rack, and free from the mold.

• Glaze the cooled cake with chocolate icing.
• To do this, melt the chocolate and mix in the vegetable oil until the required fluidity.
• Draw a chocolate grid.

This ring cake is better stored in the fridge.

Take it out 30 minutes before serve.