Preparation

Line a 25 cm baking pan with parchment paper.
Cream the butter and sugar until light and fluffy. While still creaming, gradually add the Lauretta filling. Separate the whites from the yolks. Add the yolks one by one to the mixture and continue mixing. Add flour sifted through a sieve with cocoa and baking powder and mix with a spatula until combined.
Beat the egg whites with salt until stiff and gently stir into the mixture with a spatula.
Pour the mixture into the baking pan. Bake at 320 ° F (160° C) for 20 minutes, then increase the temperature to 347 ° F (175 °C) and bake for another 30 minutes or longer until dry. Let it cool.
Put the chocolate and cream in a saucepan to heat, stirring constantly until the chocolate melts and fully combines with the cream.
Decorate the top of the chocolate cake with the cooled glaze.