Beat 3 eggs and 3 tbsp. warm water until creamy. Beat in sugar. Fold in flour and cocoa. Line the bottom of a 26-cup springform pan with parchment paper. Pour in the dough. Bake in a hot oven (200°C/gas mark 3) for 15-20 minutes. Loosen the edge of the pan. Cool the base. Soak the gelatine. Mix fat, powdered sugar and vanillin sugar. Separate the eggs. Stir egg yolks and liqueur (except for 2 tbsp.) into the fat-sugar mixture. Squeeze the gelatine, let it melt and stir into the cream. Chill. Separately, whip egg whites and whipped cream until stiff. When the cream begins to gelatinize, fold in the whipped cream and snow, except for a little for decoration.
Close the edge of the mold around the bottom. Spread a little cream evenly on the edge of the bottom. Evenly spread waffles vertically on top. Fill creme into the center.
Decorate cake with cream puffs. Drizzle with the remaining liqueur, sprinkle with chocolate shavings. Leave the cake to cool for 3 hours.
Preparation : 1 hour without waiting
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