In a large mixing bowl, beat the eggs and sugar until the mix whitens.
Add the sifted flour and baking powder to the chocolate mix. Blend well.
Place the mix in a springform pan (diameter: 26 to 28 cm) lined with parchment paper. Bake for about 30 minutes at 180°C (350°F). Let cool and remove from the pan.
Cook the chocolate in a bain-marie then finely spread it over the cake.
Brush the straws with melted chocolate and plant them, slightly slanted, in the cake.
Starting at the bottom of the straws, cover the cake in chocolate balls to give the impression of an avalanche. To make it look realistic, place some balls over the edges on the side of the cake. Place in the refrigerator for 20 minutes.
Brush the straws with another fine layer of chocolate. Then, after dipping the chocolate balls in half in melted chocolate, fix them to the straws: starting at the bottom, pile them up until reaching the folding part of the straws. Place back in the refrigerator for 10 minutes.
When the chocolate is hard, place one of the chocolate balls pack around the top of the straws to create the impression of balls flowing out.