Beat the eggs with the sugar and add the soft butter. Beat well. Mix the breadcrumbs, flour and baking powder and add them to the egg mixture along with the liquid chocolate. Stir gently until you get a homogeneous mixture. Pour into a greased baking dish and put it to bake for 10-15 minutes in a preheated 410°F (210 °C) oven.
Then reduce to 356°F (180 °C) and let it bake for another 20 minutes. In a pot on the stove, put the cream and milk for the cream to boil. Crumble the chocolates into a bowl and add the hot mixture. Leave for 30 seconds, and mix to homogeneity.
Cut the baked layer carefully into 3 separate parts with a thread. Bind layers base with the cream and brush the entire cake with plenty of cream. Place in the refrigerator for 1 night.
Arrange some truffle bonbons on top and pour on the prepared chocolate glaze or couverture chocolate.