Chocolate Ciobar cake

Making of:

First prepare the chocolate dressing… Pour milk, cream and whipped cream, sugar, chocolate broken into cubes and Ciobar Classico into a suitable pan. Heat everything until it boils and stir so that all the chocolate melts. When it boils, reduce the temperature and cook for another 2-3 minutes. Remove from the stove and leave at room temperature.

Biscuits:
Prepare a deep pan measuring 35×20 cm (or something similar). Grease
the bottom and walls well with butter.
Turn on the oven at 160 °C to heat it up.
Separate the egg yolks from the egg whites and first mix the egg whites with sugar and vanilla sugar into a stiff mixture, then add the egg yolks one by one while mixing.
Add to the mixture the sifted floury ingredients: flour, baking powder and cocoa. Stir the mixture with a silicone spatula until a uniform mixture without lumps is obtained.
Pour the mixture into the tray and level it.
Bake the cake in a preheated oven at 160°C for about 20 minutes (adjust the temperature and length of baking to your oven). Test with a toothpick to check if the cake is baked.
Take the baked cake out of the oven, cover with a tea towel and leave to cool for about 15 minutes.
Pierce the cake thickly with a toothpick, and then cut it into cubes of the desired size with a sharp knife.
Cover the warm sponge cake with the warm chocolate sauce several times so that the sponge cake absorbs the sauce as well as possible.
Cool the cake for several hours in the fridge, preferably overnight. Before serving, sprinkle with almond leaves and, if desired, pieces of dried raspberries.