For Countertops separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and sugar. Rub the yolks with oil. Mix the two compositions, add cocoa and flour sifted with baking powder. Pour the detachable 26 cm composition wallpapered on the bottom with baking paper. Bake for about 25-30 minutes on the right heat. For safety, the toothpick test is performed. It cools down.
Cream: put the whole eggs with the sugar on a very low heat. Stir continuously until completely dissolved, then add cocoa, ness and liqueur. Homogenize the composition well and set aside on the fire. Now add the margarine cut into pieces and mix until it has dissolved. Apply the cream cold, possibly in the freezer so that it gains consistency and can be spread on the counter without flowing.
Syrup: caramelize the sugar, quench with water, when it has completely dissolved, set aside and add honey, liqueur and essence. Leave to cool.
Assembly: cut the top in two (maybe in three layers), syrup well both tops, put three quarters of cream between them, and cover the cake with the rest. Let it cool until the next day, when it can be garnished with whipped cream, fruit or other decoration of your choice. I garnished it with whipped cream, raspberries, cocoa powder and a little grated chocolate.
It's a delicious, syrupy, chocolate cake ..... For connoisseurs!