Melt the chocolate with the butter in a bain-marie (make sure the water does not touch the container so that the chocolate is not ruined), place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add , little by little, always mixing, add the hot water.

Pour into a greased mold sprinkled with bitter cocoa, bake in a medium-low oven for an hour. The test to see if it is there is to move it and make sure it remains still. Let cool and unmold.

Meanwhile, in a bowl, mix all the ingredients for the filling, always gently, until the cream is formed.

They can be cut in half or in three layers as you prefer, and filled with the ready mixture, arranged in a bowl. On the surface of the cake, cover with the same cream as the filling or sprinkle with bitter cocoa or decorate it with meringues and white chocolate balls.