How to make
Beat the egg yolks with the finely crushed sugar or powdered sugar. Once you get a fluffy cream, add the grated chocolate, beaten into snow egg whites, ground almonds and vanilla. Put the mixture in a form with baking paper and then bake slowly at 320°F (160 °C) until tender.
For the cream, tap the eggs in a metal bowl, add the sugar, flour and liqueur and whip in a water bath on the stove until the cream thickens. Then remove it from the heat, add the grated chocolate and stir until homogeneous.
Separately, beat the soft butter until fluffy and add spoonfuls of the chocolate cream with egg yolks to it. Carefully cut the layer into 2-3 separate layers, which you then glue together using the cream.
Smear the top of the cake with cream as well and decorate as desired.
