Creamy chocolate cake

INGREDIENTS

• 3 eggs
• 150 g / 1 cup of sugar
• 150 g / 1 cup of flour
• 4 tablespoons of cocoa
• 100 ml / 3.5 oz of milk
• 2 tablespoons melted butter
• 1 teaspoon of baking powder

filling:

• 450 ml / 15.9 oz of milk
• 5 tablespoons milk powder
• 2 tablespoons butter
• 350 ml condensed milk
• 200 ml cream
• 200 g white chocolate
• 100 ml milk
• 1 tablespoon of flour
• 1 tablespoon cornstarch
• 100 g dark chocolate

syrup:

• 200 ml water
• 50 ml of condensed milk

coating:

• Hazelnut cream
• Hazelnuts

METHOD
Beat eggs and sugar. Add all ingredients and mix. Put in a mould with greaseproof paper. Bake for 40 minutes at 180°C / 350°F.
Mix 1 tablespoon of flour with the starch and pour 100 ml of milk. Mix all the ingredients for the cream and infuse. Divide into two equal parts. Put 100 grams of dark chocolate in one and mix until smooth.
Cut the cookie in two, soak each cake with syrup. Put white cream on the cake, then chocolate cream. Cover with cake. Chill for 6 hours.
Serve the cake, garnish with hazelnut cream and hazelnuts