Line and grease two 175 mm diameter cake tins.

Sift flour, cocoa, soda bicarb and baking powder together twice.

Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.

Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.

Put the mixture in the tins and bake at 400º F for about 20 minutes.

Cool and sandwich together with the fresh cream and put a thick layer of cream on top.

Finish off the decoration with chopped nuts on the sides and grated chocolate on top.