"Novelty" chocolate cake

I am sorry for a poor photo of this cake, that's all what I could salvage in the morning! It is now officially our daughters favorite cake and it must run in a family, as it also was her grandpa's favorite. I never made it at home before though; normally we bought it from a cake shop back at home, ever since it appeared there in the 80ties, under a rather plain name "Novelty". I tried to find a recipe for that original one, unsuccessfully, but in one of the forums someone gave an idea that it must be a butter-whipped based cream in some proportion and I could puzzle it out from there. Mind, this is not a very big cake, so for a celebration you might want to do a double portion.

Need:
Cake layer ingredients:
5 eggs,
5 table spoons of sugar,
5 table spoons of flour

Cream ingredients:
200 g good butter
200 g cream for whipping
100g good dark chocolate (70% cacao)

100g dark chocolate and 2 spoons of milk for top

Separate egg yolks from whites. Beat the whites separately, beat the yolks with sugar. Sift the flour (do not skip sifting!) into the bowl and carefully mix it with egg whites and egg yolks. Do not use mixer for this, it will ruin it! Just easy, slowly mix with the spoon or hand. Also, if you are making double portion, first make and bake half, then make the other half. This pastry cannot stay long after it has been made, so it is wise to make only what you can bake at once.

Put baking paper on an oven plate, pour the mix on it, even it out. Bake at 160C for 20-30 min, depending on how thick the layer is. Cut it into 3 same size sheets (middle one does not have to be intact, as long as it is more or less covering same surface, the sides work well for that one).

While cake layers are cooling off, prepare the cream. Beat room temperature butter til white and fluffy (10 min, same add as for whipped cream). Melt chocolate in a water bath (smaller bowl with chocolate put in a large bowl with hot water). Whip cold whipped cream. Add melted chocolate to butter, then mix it with whipped cream.

Note: if you melt chocolate some other way, it has to be cool enough before you add it to butter. If it melts in water bath, it is similar process as if it melts in your hands, so that is more or less temperature you have to aim for.

Do a layer of cake, a layer of cream, a layer of cake, a layer of cream, a layer of cake. Pour molten chocolate (mixed with a bit of milk) on top and let it soak through in a fridge for a day, but this cake is best when it was out of a fridge for a bit before serving, so keep that in mind before bringing it to the table.