Ingredients :

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* 150 g (0.33 pounds) margarine
* 230 g (0.5 pounds) sugar
* 6 eggs
* 1 pinch of salt
* 5 g (0.2 ounces) of vanilla sugar
* 200 g (0.44 pounds) dark chocolate (e.g. Crémant)
* 125 g (0.28 pounds) grind almonds
* 125 g (0.28 pounds) grind cracker (unsalted !)
* 375 g (0.83 pounds) powder sugar
* 4 tablespoons chocolate powder

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Method :

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1. Stir margarine until foam-like.
2. Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
3. Dissolve chocolate in 3 tablespoons of water and add to the mixture.
4. Add almonds and cracker.
5. Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
6. Grease form with margarine, pour mixture into form.
7. Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.

Frosting :

1. Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
2. Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
3. Let cake cool off after baking. Pour chocolate mixture evenly over cake.
4. Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
5. Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.

Hint: Store chocolate cake in the fridge.