In a pot on the stove in a water bath, melt the crumbled chocolate and butter, then let them cool down well. In another bowl, beat the eggs with the sugar until you get a fluffy cream and add the vanilla. Gradually add and stir in the chocolate mixture. Then add the flour mixture.
Stir gently with a spatula and finally add the walnuts. Pour the mixture into the prepared oven dish, smooth it out and put it to bake for about 30 minutes. Check if ready with a toothpick. Leave the finished cake to cool in the oven dish.
For the Crème Brulee, combine the milk, confectionery cream, egg yolks and sugar and stir on the heat until it bubbles. Once the cream is slightly thickened, remove it and add to it the pre-swollen and melted gelatin. Allow to cool well. Spread it over the cake and leave for 2-3 hours to set.
Option 2: Pour the cream into an icing piping syringe or pastry bag with a thin tip and inject the cream randomly all over the cake. Allow to cool for 2-3 hours.
Pour the chocolate glaze, mixed with 1 tablespoon of confectionery cream, on top. Leave it to cool and serve the chocolate cake with the Crème Brulee, cut into pieces.