Chocolate Cake (The Perfect Afternoon Treat for the End of the Year)

Reserve the egg whites in a large bowl

In another part, mix well the grated dark chocolate and hot water

Let it cool for 30 minutes

Preheat the oven to moderate temperature (170°C)

Sift together flour, confectioners' sugar, and baking soda in a large bowl

Make a depression in the center and place the dissolved chocolate mixture in it

Beat with a wooden spoon until smooth. Reserve

Dust the egg whites with cream of tartar and beat at high speed until stiff peaks form (do not let them dry)

Fold in the cake batter gently

Place the mixture into a 27 cm round mold with a hole in the center, without greasing

Bake for about 60 minutes or until pressing lightly with your finger leaves no mark

Invert the mold (still warm), supporting the central part on the bottom of a cup

Let it cool overnight

Turn the mold over and gently release the cake from it, then shape

Place on a plate where it will be served

Cut a slice about 2 cm thick from the top of the cake, remove carefully to avoid breaking and reserve

Using a knife and spoon, gradually remove the cake, leaving a 2 cm wall around each side without damaging the base. Reserve

Place 2 1/2 cups of filling in a small bowl and add the dissolved gelatin and cold mixture

Mix well

Fill the cake cavity with this mixture

Replace the cake top to seal, mix well 1/2 cup of remaining filling with the reserved cake crumbs and fill the central hole, pressing gently if necessary

Cover the entire cake with the remaining filling and decorate as desired.