Kitchen Stories: Succulent Chocolate Cake

Succulent chocolate cake for delicious chocolate treats. Try it with half-closed eyes and leave the guilt for later.
The truth is that if you like chocolate cakes, this one here surely qualifies!
Similar recipes for boiled cake or pan cake there are many, other successful and others not. Unlike this one that from the first time that I made it with enthusiasm and is still is a favorite. Since then I make it often, for us or our friends as a gift. I recommend it.
This is our favorite cake!

work: 30′

time: 1h:00′

easy:

Ingredients (8 servings)

250 gr (8.8 oz) margarine
200 gr (7.1 oz) flour, self raising
420 gr (14.8 oz) sugar
500 ml (1.05 Pt) water
80 gr (2.8 oz) cocoa powder
5 eggs
1 tbsp vanilla extract
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 orange (or lemon), zest

In a large pot, add the margarine, water and sugar. After melting the margarine, add the cocoa and bring to a boil for 2'-3'.
Keep aside 2 cups of the mixture and let them lukewarm their content.
Leave the pot and the rest of the mixture to cool or cool them off in the sink with cold water in a bain marie for faster, so we can add the eggs without risk to cook.
Then beat the eggs with whisk, and add to the warm mixture of pot. Finally add the orange (or lemon) zest and flour, into which we put the vanilla, the baking powder, baking soda and salt.
Mix well to make a smooth batter, put it in a buttered and dusted with flour rectangular pan and bake in preheated oven at 180°C (356°F, Gas 4) for 30' in the air.

Remove the pan from the oven, cut the cake into squares pieces, drill everywhere, with a wooden skewer (to absorb the syrup well) and pour the mixture that we keep in the glasses.

The cake should be warm and the syrup lukewarm.
Allow to fully absorb all the syrup and the cake get cool. At first it seems to be full of syrup, but it will be absorbed.
Served with a scoop of white ice cream, with a little chocolate sauce on it!