How to make
Beat the eggs with the sugar into cream. Add the oil and yoghurt. Sift the flour with the baking powder and vanilla. Add them to the mixture while stirring with a wooden spoon or spatula until you get a homogeneous, smooth mixture.
Crumble the biscuits. Put baking paper into a cake form with removable sides, smear it slightly with a little oil. Pour in the cake mix, pour in the crumbled biscuits on top, press carefully for them to sink into the mixture.
Put the cake form in a preheated 340°F (170 °C) oven and bake 45 min. until your toothpick comes out dry when you poke the cake. Take the cake out and cool it.
Make the cocoa topping by mixing all of the ingredients for it and stirring. Put it on the stove, once it comes to a boil and starts to thicken slightly, remove it.
Cut the cake into pieces and pour the cocoa topping over it. Leave it to cool and sprinkle with coconut flakes or chocolate sprinkles.
