Chocolate Dream

First, preheat the oven to 150 °C convection oven. Grease two springform pans. If there is only one, bake the two cakes one after the other.

Allow the first cake to cool and only then remove it from the pan. Alternatively, the cake can be baked in one pan and then divided.

To do this, increase the baking time to about 50 minutes.

For the base, mix all the dry ingredients in a large bowl. Add the eggs, milk and melted butter and mix well with a whisk.

Divide the batter between the two prepared molds and pour 4 tablespoons of nut nougat spread on top of the batter in each mold. Bake the two cakes for about 30 minutes, remove from the oven and let cool.

For the filling, whip the pâtisserie cream with the powdered sugar for about 3-4 minutes to a creamy, firm consistency.

Melt the chocolate over a water bath (or in the microwave) and stir into the cream, setting it aside.

Remove the cooled cakes from the pan and turn one of them upside down onto a completely horizontal plate or tray.

Place a cake ring around the cake and smooth the chocolate cream on top, then carefully place the second cake layer on top and press down lightly. If the top of the second cake is too round, cut off the rise. Refrigerate the cake while making the glaze.

For the glaze, heat the pâtisserie cream and the chocolate over a water bath until the chocolate is melted.

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