In a bowl mix the eggs with the sugar and then the flour.
Mix the chocolate/butter with this mixture.
Bake for 20 minutes.
To make the icing, soak the gelatine leaves in a bowl of cold water for 10 minutes.
Heat the cream, water, sugar and cocoa. Mix well, bring to a boil. Add the drained gelatine leaves. Stir and mix. Filter the mixture and put it in the fridge overnight. The next day, stir the preparation well, use a blender if necessary.