Chocolate Cake

To make the dough: in a bowl, mix together the flour, sugar, hazelnuts, and dark chocolate

Add the melted butter or margarine (or vegetable oil) and mix with two forks until it forms a granular mixture

Knead with water (one tablespoon at a time), mixing until it forms a ball

Place in a round 25cm mold, and give it an finishing touch on the edge by scraping off excess dough

Poke the bottom and sides with a fork

Bake in a moderate oven (180°C) for about 20-25 minutes, or until lightly golden around the edges

Let cool

If there are leftover dough pieces, bake them in a baking dish until lightly golden

Let cool, crush, and use to decorate the cake

To make the filling: in a large pan, mix together the sugar and cornstarch

Gradually add the milk and whisk until smooth

Add the chocolate and whisk over medium heat until thickened and bubbly

Slightly warm the egg mixture and whisk it into the pan mixture

Whisk over low heat for another 2 minutes or until slightly thickened

Remove from heat

Add vanilla extract

Spread over the cake dough

Immediately cover with the sigh, spreading it evenly to the edges

Bake in a hot oven (220°C) preheated for 3-5 minutes, or until the sigh is lightly golden

Let cool slightly

Chill in the refrigerator for at least 2 hours

If desired, decorate with crushed cake dough