The recipe makes 12 individual desserts Ingredients For the sponge cake 🔪100 g flour (for all purposes) 🔪100 g of sugar 🔪4 medium eggs 🔪70 g milk 🔪2 tsp cocoa powder 🔪2 vanillins 🔪2 tbsp Bacon Powder 🔪50 g of melted butter at room temperature 🔪150 g milk to moisten the sponge cake For the chocolate cream 🔪1 box of Morphat choco 🔪1 sweetened milk For the icing 🔪170 g milk couverture 🔪120 g of hot milk 🔪100 g white couverture 🔪10 g sunflower oil 🔪Tray 25x30 cm. IMPLEMENTATION 1. Put the eggs, sugar, milk, melted butter, bacon, cocoa, vanillins in a bowl and mix with a whisk. 2. Add the flour and continue mixing until we have a smooth mixture. 3. Butter a 25x30 cm pan very well and add the mixture. 4. Bake in a preheated oven in the air for 10 to 12 minutes at 180 c (if you bake on the resistances 18 to 25 minutes 180 c depending on the oven.) 5. Add 150g of milk little by little with a tablespoon onto the hot sponge cake and let it cool. 6. Pour the Morfat choco into a bowl and beat for 5 minutes with the mixer. 7. Add the sugar, and beat for another 2 minutes. 8. Add the chocolate cream on top of the sponge cake and spread it evenly. 9. Put the dessert in the fridge for 1 hour. 10. For the glaze, in a bowl break the milk coating and add the hot milk. 11. Mix very well until it melts. If it doesn't melt well, continue in a bain-marie. 12. Add the glaze slowly to cover the entire surface. 13. Melt the white couveture together with the sunflower oil in a bain-marie at a low temperature. 14. With a cornet, make horizontal lines over the chocolate glaze. 15. With a stick, draw lines from the opposite direction up and down until the spider pattern is formed. 16. Put the dessert in the fridge for 1 hour and then cut into pieces and serve!