Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Sift flour, starch, baking powder and icing sugar into a bowl. Mix in vanilla sugar and 1 pinch of salt. Whisk eggs, oil and advocaat briefly with a whisk and then stir well into the flour mixture with a whisk.
Pour the liquid dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour. Cool in the mould on a cake rack for about 10 minutes.
Then fall out of the mould and let it cool down.
Coarsely chop the couverture and melt with the plate-grease in a hot water bath. Allow to cool for approx. 20 minutes until the icing is thicker. Coat the top of the ring cake with the chocolate glaze and let it run a little over the edge.
Allow to dry.