Old fashioned sokolatina

Beat the eggs with the sugar, thoroughly.

Gradually add the rest of the ingredients for the cake, without beating them too much.

Brush a medium-sized baking tray of 30x22 cm very well with butter and pour in the mixture.

Bake in a fan oven at 180οC for about 13-15 minutes. Check if it is done using a wooden skewer or a knife.

While the cake is baking prepare the syrup boiling it for 5 minutes. Pour the hot syrup over the cake as soon as it is out of the oven.

Set it aside to cool completely.

Beat the whipped cream to make it fluffy, add the sweetened condensed milk, the sweetened hazelnut chocolate spread and the vanilla. 

Spread the pudding softly over the cake and place it in the fridge for at least 2-3 hours so that the pudding sets.

Prepare the ganache by bringing the heavy cream to the boil. Break the couverture chocolate into pieces and add it to the cream stirring constantly so that it gleams... Add 1 tsp of honey so that the ganache doesn't harden.

Spread the ganache carefully on top of the cream and garnish with chocolate sprinkles, grated chocolate and/or glacé cherries. 

Ideally, leave it in the fridge overnight so that the cake is cut perfectly.

It is even better on the next day, if there's any left!!!