Whip egg white, add sugar and lemon during the last minute of whipping.
Bake at 350 until done, about 20-25 minutes.

In the meantime, mix the water, sugar, cocoa and instant coffee in a sauce pan, bring to a boil. Remove from the heat, add cognac and rum. Add margarine and mix until dissolves.

Let the cake cool a few minutes. Cut horizontally to create two layers. Set one layer aside. Cut the second layer to small pieces.

Drop the cake pieces into the cocoa mixture and mix to coat the cake pieces with the cocoa mixture. Arrange on top of the first layer

Prepare the whipping cream, adding 4 Tbl. Sugar.

Cover the cake with the whipped cream.

Garnish with chocolate shavings.