Separate the egg whites and yolks. Reserve.
Make the cake: in the mixer, beat the egg whites. Add the egg yolks, one by one, the cocoa, the sugar and the wheat flour, alternating with the hot water.
Gently stir in the yeast.
Place the dough in a 27 cm diameter mold greased with a little margarine.
Bake in the oven, preheated to 200°C, for 30 minutes or until a toothpick comes out clean. Remove from oven, let cool and unmold.
Make the filling and cover: reserve a few pieces of chocolate for decoration and melt the rest in a bain-marie or in the microwave.
Add the cream and 1 tablespoon of cognac to the mixture and mix until creamy.
To assemble, cut the cake in half and moisten both parts with the milk drink mixture and 1 tablespoon of cognac.
Fill with half of the cream, put the other cake disc on top and cover with the rest of the filling.
Refrigerate for 4 hours.
When serving, decorate with pieces of Suflair
