To make the dough: 1 1/2 cups all-purpose flour (180g), 1/4 cup unsweetened cocoa powder (45g), 1/2 cup cold butter, cut into small pieces (100g), 1/4 cup chocolate chips (20g), 3 tablespoons milk
To make the filling: 3 eggs, 1/3 cup unsweetened cocoa powder (60g), 1 cup chopped nuts (160g), 1/3 cup melted chocolate (30g)
To make the topping: 200g dark chocolate, broken into small pieces, 1/2 cup heavy cream (120ml), 100g milk chocolate, broken into small pieces (for decoration)
To make the dough: 1 1/2 cups all-purpose flour (180g), 1/4 cup unsweetened cocoa powder (45g), 1/2 cup cold butter, cut into small pieces (100g), 1/4 cup chocolate chips (20g), 3 tablespoons milk
To make the filling: 3 eggs, 1/3 cup unsweetened cocoa powder (60g), 1 cup chopped nuts (160g), 1/3 cup melted chocolate (30g)
To make the topping: 200g dark chocolate, broken into small pieces, 1/2 cup heavy cream (120ml), 100g milk chocolate, broken into small pieces (for decoration)
Prepare the dough: In a medium bowl, combine flour, cocoa powder, butter, and chocolate chips
Mix with your fingers until it forms a crumbly mixture
Add the milk and knead lightly
Make a ball with the dough
Preheat the oven to 180°C (medium)
Roll out the dough on a floured surface to fit a removable bottom pan of 29cm diameter
Around the edges, use your fingers or a knife to shape into a border
Place the dough in the pan
Use any remaining dough to make small rolls and press them onto the sides of the cake
Furrow the top of the cake with a fork
Cover the cake with two overlapping squares of aluminum foil
Bake for about 10 minutes, then remove the foil and continue baking until firm (about 5 minutes)
Remove from oven and let cool
Do not turn off the oven
Prepare the filling: In an electric mixer, beat eggs and cocoa powder until smooth (about 4 minutes)
Add nuts and chocolate and mix gently with a spoon
Fill the cooled cake with this mixture
Bake in the preheated oven for about 25 minutes or until the filling is firm
Let cool completely
Prepare the topping: In a medium saucepan, melt 3 tablespoons of water (720ml) over low heat
Melt dark chocolate and mix with heavy cream until smooth (about 1 minute)
Dip the cooled cake in this mixture, leaving a border of about 2cm
Let cool
Do not turn off the oven
Reheat milk chocolate in a double boiler or microwave until smooth (about 2 minutes)
Melt and let cool completely
Use a piping bag with a number 2 tip to decorate the cake
Unmold onto a plate and serve
Serves: 329 calories per slice
