How to make
Beat the eggs with the sugar and add a little melted butter. Mix together the breadcrumbs, flour and the baking powder and add them to the mixture together with the liquid chocolate.
Stir gently until homogeneous and transfer the mixture into a greased baking tray. Bake this thick cake layer for about 15 minutes in a preheated 390°F (200 °C) oven. Then reduce to 360°F (180 °C) and bake for another 20 minutes.
To prepare the cream mixture, combine the cream and milk and put them to boil. Crumble the chocolate in a large pot, pour in the hot milk mixture and stir until homogenized.
Cut the baked cake layer into 3 parts, bind them with cream and coat the entire cake with cream on top. Set aside a portion of it (about 1/4). Put the truffle cake for 1 night in the refrigerator to harden.
Then melt the separated cream lightly in a water bath and pour it over the cake.
