Arabic cake

About 20 years ago, when I started baking cakes - I made this one many times and it was my younger sister's favorite cake .... Now, unfortunately, it's rarely her turn, but I remembered him too .... Chocolate, juicy and a little drunk ....

Preparation steps

Bake a biscuit of 4 eggs, flour, sugar, baking powder and hot water. Bake in any type of pan at 180 degrees for about 25 minutes, cool and cut, crumble or tear into smaller pieces or cubes. For the cream, melt all the ingredients on a light to the fire (add the egg right at the beginning so that it doesn't boil afterwards - I put everything together cold and then stir until everything melts).
Prepare a larger and longer piece of foil. Cool the cream a little (a few minutes), then pour it over the biscuit and mix well (preferably with your hands).
Pour the mixture on the foil and shape the loaf (roll) with your hands. Wrap it and put it in the fridge overnight (or at least for 2-3 hours) to harden.
When it cools, pour chocolate glaze over it; melt the steamed chocolate with a little oil. Cool again, cut and serve.

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