Bring the cream to the boil, remove from the stove. Break the chocolate into pieces and melt in it while stirring until the mixture is smooth. Pour into 2 mixing bowls, let cool. Then chill for 2-3 hours
Coarsely chop the chocolate coating, melt 100 g in a hot water bath. Let cool for about 10 minutes
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, adding sugar and vanillin sugar. Fold in the egg yolks one at a time. Gradually fold in the liquid chocolate coating. Sift flour, starch, cocoa and baking powder on top and fold in
Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Leave to cool in the mould
Melt 200 g chocolate coating. Spread thinly on a smooth surface (see below) and allow to dry. As soon as it begins to set, plane off
Cut the sponge in half horizontally. Whip the chocolate cream in both bowls with the hand mixer for about 1 minute each. Spread 1/3 of the cream on the lower cake base. Place 2nd base on top. Spread the rest of the cream around the edge and dome-shaped on the cake. Chill for approx. 2 hours. Decorate with chocolate shavings and cocoa shortly before serving