Chocolate Cake with Cream Cheese Frosting

Whip the eggs with sugar until light and fluffy (about 10 minutes). Gently fold in the flour, cocoa powder, and vanilla sugar, mixing until smooth. Pour the batter into a pan and bake at 310–320°F (155–160°C) for about 35–40 minutes; do not open the oven door for the first 20–25 minutes.

Let the sponge cake cool completely, then cut it horizontally into two layers.

For the frosting, whip the heavy cream with the cream cheese, powdered sugar, and dulce de leche until thick and spreadable.

For the glaze, melt the chocolate into hot heavy cream or milk until smooth and glossy.

Spread the frosting between the layers, coat the top and sides with the glaze, and garnish with nuts if desired.