Cream fat, salt, vanillin sugar and sugar. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in milk. Fold in grated chocolate. Grease a rose tin (2.3 litres capacity) and dust with flour.
Spread the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Allow to cool for 10 minutes, then turn out onto a cake rack and allow to cool. Stir icing sugar with lemon juice until smooth. If the icing is too firm, stir in a few drops of water. Colour the icing with food colouring to a light yellow. Cover the cake with the icing and sprinkle with sugar beads. Leave to dry. Chop the chocolate coating, melt over a warm water bath and colour green. Wash the rose petals and dab dry. Spread a thin layer of chocolate coating on the underside of the rose petals and chill.
Colour the icing with food colouring to a light yellow. Cover the cake with the icing and sprinkle with sugar beads. Leave to dry. Chop the chocolate coating, melt over a warm water bath and colour green. Wash the rose petals and dab dry. Spread a thin layer of chocolate coating on the underside of the rose petals and chill. When the couverture has set, carefully peel off the leaves. Decorate the cake with the chocolate leaves
waiting time approx. 1 1/2 hours