Ingredients:

• For the dough:
  3 eggs
  150 g of sugar
  110ml of milk
  30 ml of vegetable oil
  40 g of dark chocolate
  130 g of flour
  30 g of cocoa powder
  8 g of baking powder
• For the wet:
  80 g of sugar
  100ml of water
  2 tablespoons brandy (or other liqueur)
• For the cream:
  80 g of dark chocolate
  150 g of soft butter
  200 g of condensed milk
  400 g of peach jam
• To decorate:
  100 g of dark chocolate
  100 ml of hot cream

Preparation:

1. DOUGH: whisk the eggs with the sugar, then add the milk, oil and melted chocolate.
2. Aside combine flour, baking powder and cocoa. Sift them and incorporate them into the mixture.
3. Bake in a preheated oven at 170 degrees for 50 minutes.
4. BATH: combine water and sugar in a saucepan, bring to the boil for 5 minutes. Then let it cool.
5. CREAM: whip the butter for 5 minutes, then gradually add the condensed milk and the melted chocolate.
6. Finish the cake by cutting off the top, then divide it into three layers.
7. Add the liqueur to the now cold syrup.
8. Now assemble the dessert by wetting the cake and alternating a layer of cream and a layer of peach jam.
9. Let the dessert cool in the refrigerator for 5-6 hours.
10. DECORATION: melt the dark chocolate in the hot cream. Then use the mixture to coat the cake.
11. Then decorate with the crumbled cake leftovers and melted chocolate.