What you need:
A spring form pan for your cake
210g / 7,41oz butter
200g / 7,05oz sugar
140g / 4,94oz dark chocolate
110g / 3,88oz breadcrumbs
120g / 4,23oz ground hazelnuts
½ package of baking powder
Ingredients for the icing:
40g / 1,41oz butter
70g / 2,47oz chocolate
4 table spoons of sugar
4 table spoons of water
Take the butter out of the fridge the evening before you start baking (or use margarine)! 🙂
When you start baking, separate the egg yolk from the egg white.
the egg whites in an extra bowl until they are stiff. Next, put the
butter, the 8 egg yolks and the sugar into another bowl and stir the
mixture really long until everything is totally creamy.
the chocolate and add it to your dough. Also add the breadcrumbs, the
ground hazelnuts and the baking powder. Finally, carefully fold in the
stir egg whites; this makes your dough extra soft!
Bake the cake for about 60 minutes at about 180°C / 356°F; insert the
baking sheet with the cake on it into the lower third of the oven.
Afterwards, let the cake cool down for a while and then make the glaze.
use a small pot. Put all ingredients for the glaze into it (butter,
chocolate, sugar and water) and carefully melt everything while you are
stirring. Afterwards, directly pour the glaze over the cake and spread
it all over it. 🙂 After the glaze has cooled down just a little bit
(but is still warm), distribute some colorful sprinkles all over the
cake to make it even prettier. 🙂