Boil the fat, water, sugar, and cocoa until smooth. Reserve about 1 cup of the mixture.
When the mixture cools, knead in the flour gradually. Stir in a pinch of baking soda and add the six egg yolks one at a time. Finally, fold in the whipped egg whites from the six eggs.
Grease a baking pan with fat and dust it with breadcrumbs. Pour the batter into the pan and bake for about 50-60 minutes at a temperature of 350-400°F (180-200°C).
Cool the cake slightly, then drizzle it with the reserved chocolate mixture. Cut the cake into individual pieces and spread them with jam or cream, or slice and serve with whipped sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine) or fruit syrup.
Ingredients: 375 g butter or margarine (about 1.3 cups), 2 1/2 cups sugar, 4 teaspoons cocoa powder, 3/4 cup water, 3 cups flour, 3 teaspoons baking soda, and 6 eggs.
