1. Put the water, butter, and salt into a saucepan and bring to a boil over medium heat. Add the flour, reduce the heat to low, and cook over low heat, stirring until the flour starts to form.
2. Remove the dough from the stove and transfer it into a glass bowl. Let it stand for a while to cool down. Add the eggs to the warmed dough one by one and mix with a wooden spoon or silicone spatula.
3. Add the eggs to the dough one by one so that the eggs do not cook. When the egg is completely mixed into the dough, add the other egg and do the same for the last egg. When you get a soft and slightly sticky dough, transfer the dough into a piping bag.
4. Heat the sunflower oil in a deep pan. Squeeze the dough into the oil in the desired length or shape and use your hands to cut it. Fry them until they turn golden. Drain the oil with the help of a colander and place it on a plate lined with towel paper.
5. Sprinkle powdered sugar all over the hot desserts, drizzle the chocolate sauce all over, and serve.

For the Chocolate Sauce

1. Put the powdered sugar in a pot with water. Stir over medium heat until the sugar dissolves completely. Add chocolate and cocoa, stir until the chocolate is completely melted, and take it from the stove. 
2. Cool this sauce by stirring occasionally. You can transfer it to a jar, close the lid airtight, and keep it for up to two weeks.
3. If you want to make a richer sauce, you can increase the amount of chocolate by 20 g.