1 Boil the whipping cream and dissolve the crushed chocolate in it. Mix everything together and let chill overnight.
2 Line the springform pan with parchment paper. Separate the eggs. Beat the yolks with 2 tablespoons of warm water and sugar until thick and fluffy, then stir the butter in.
3 Beat the egg whites until stiff and add to the egg yolk mixture. Pass the flour, baking powder and cocoa powder through a sieve and mix everything together. Pour the batter into the pan and bake at 180°C (approximately 350°F) for 30-35 minutes. Remove and let cool.
4 Cut the cake 2 times (so you're forming 3 layers) and soak each layer with 2 tablespoons of coffee. Beat prepared chocolate frosting until stiff and cover the bottom two layers with it (designating 1/3 of the frosting for each layer). Assemble the cake layers together and coat with the remaining chocolate frosting. Let sit in the fridge.
5 For the marzipan: knead the marzipan with 2 tablespoons of powdered sugar. Sprinkle the remaining sugar onto a working surface and roll out the marzipan mixture on it until about 2-3 mm thin (approximately 1/16 inch). Cut a circle out of it with the edge of the springform pan and then cut 70 cm-long strips (approximately 2 1/4 feet) from the excess marzipan, at the same height as the cake. Place the marzipan circle as a lid on the cake and press the marzipan strips around the circumference of the cake. Melt the chocolate and stir until smooth. Pour onto the cake and spread evenly. Let dry.
6 Melt the dark chocolate, stir until smooth and stir in the oil. Pour onto the cold cake, smooth and distribute the chocolate chips. Let dry. Decorate the cake with the chocolate shavings and dust with cocoa powder.