Roughly chop the chocolate and melt over a warm water bath. Let it cool down. Cream fat, 100 g sugar, vanilla pulp and salt with the whisk of the hand mixer. Separate 2 eggs and chill the egg white. Add the egg yolks and 2 eggs one after the other, alternating with the starch, to the fat-sugar mass. Stir in liquid chocolate.
Mix flour, cocoa and baking powder, sieve over the mixture and fold in 6 tablespoons of cream. Put the dough into a greased springform pan (approx. 26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. 5 minutes before the end of the baking time, whisk the egg whites with the whisk of the hand mixer until stiff, add 120 g sugar and continue beating until the sugar is dissolved. Spread the meringue mixture on the cake, leaving a 1-1.5 wide edge free. Bake the cake for about 25 minutes. Remove the cake, place on a cake rack and carefully remove the meringue from the edge with a knife. Let the cake cool down in the mould. Soak the gelatine. Heat 4-5 tablespoons of the 150 ml cream in a small pot. Squeeze the gelatine and dissolve in the warm cream. Remove the pot from the stove.
Let the cake cool down in the mould. Soak the gelatine. Heat 4-5 tablespoons of the 150 ml cream in a small pot. Squeeze the gelatine and dissolve in the warm cream. Remove the pot from the stove. Stir 2-3 tbsp cream into the gelatine mixture, add to the remaining 150 ml cream. Whip 300 g cream and 75 g sugar in a large mixing bowl until stiff. Fold in the cream-gelatine mixture. Cut the cake base in half horizontally. Spread the cream loosely on the bottom cake base, leaving about 1 cm space to the edge. Place the upper cake base on top and chill for about 2 hours.
Stir 2-3 tbsp cream into the gelatine mixture, add to the remaining 150 ml cream. Whip 300 g cream and 75 g sugar in a large mixing bowl until stiff. Fold in the cream-gelatine mixture. Cut the cake base in half horizontally. Spread the cream loosely on the bottom cake base, leaving about 1 cm space to the edge. Place the upper cake base on top and chill for about 2 hours.
waiting time approx. 3 1/4 hours