While stirring, add 1 cup and 2 tablespoons of water and the same amount of oil or melted butter. Beat the mixture for about 1 minute. Add the eggs to it one at a time, then 3/4 cup water and vanilla. Whip everything for around 3-4 minutes with a mixer.
Pour the mixture in 3 batches in a baking tin in the shape of a heart, to make 3 separate layers. If you do not have a heart shape, bake the layers in an ordinary pan and then carefully cut each cake into a heart shape using a template. Each layer is baked for about 25-35 minutes (best to be in a convection oven). Check if it is ready with a toothpick through the center after the 25th minute.
Each layer is taken out and cooled for about 15 minutes. The baked cake layers are put in the freezer for at least 2 hours. Mix the butter and sugar and add the egg yolks, stirring continuously. Finally, add the melted chocolate, which has been pre-cooled, then vanilla, liqueur and nuts if desired.
I made the cake using 2 layers and ground 1/3 of the third layer into crumbs which I stuck to the cake sides. The rest of the third layer I cut into different sized hearts and decorated the cake on top.
Syrup both layers with a little chocolate liqueur and bind them with the cream. Distribute the cut out hearts on top and pour glaze.
To make the glaze, melt all the products in a water bath under continuous stirring, while first heating the cream with the butter and adding the chocolate and liqueur. Optionally, add 1 tablespoon of cocoa. Stick the crumbs to the sides and make a decoration on top if desired. You can even wrap the cake’s walls with colored wrapping paper and tie it with a ribbon.