Combine the eggs with the sugar in a bowl and beat well with a hand mixer until frothy.
Add all the remaining liquid ingredients and beat for another 3 minutes.
Then sift the flour together with the baking powder and the cocoa and add them to the bowl with the liquids. Fold in gently with a spoon from the bottom to the top in order not to loose the mixture’s volume and combine all the ingredient thoroughly.
Pour the mixture into a very well buttered baking dish and bake in a preheated oven at 180°C for approximately 30 minutes. Remove from the oven and leave to cool.
After the cake has cooled, pour hot syrup* all over the surface of the cake and again allow to cool off and absorb the syrup.
Finally, pour the chocolate over the entire surface of the cake and place it in the fridge for about 1-2 hours.
Divide the pie into approximately 8 pieces, and, for an even greater taste experience, first heat the double chocolate pie in the microwave for 20 seconds and then serve it hot with a scoop of AlphaMega vanilla ice cream.
Pour the water into a small saucepan and add the sugar. Stir well and simmer on medium heat for approximately 2 minutes.
Break the chocolate into small pieces. Then place it together with the whipping cream into a saucepan on medium heat. Stir slowly until the chocolate melts and the mixture becomes a thick and smooth sauce.