Beat 5 eggs, a pinch of salt, and 150 grams of sugar until fluffy (5-7 minutes).
Add 100 grams of flour, 25 grams of cocoa, 1 tsp of baking powder, and 30 grams of corn starch in two batches. Mix well.
Pour the batter into a 20 cm diameter mold and bake at 180°C (356°F) for 35 minutes. Cool to room temperature and divide into 3 layers.
For the cream layer, cook 150 ml of cream 33% with 150 grams of sugar, a pinch of salt, and 30 grams of butter for 1-2 minutes. Cool.
Beat 400 grams of cream cheese, 25 grams of powdered sugar, 1 tsp of vanilla sugar, and 150 ml of cream 33% until fluffy. Fold in 50 grams of peanuts. Chill in the refrigerator for 2-3 hours.
Melt 150 grams of chocolate with 20 grams of vegetable oil. Spread over the chilled cake layers.
For the second cake, beat 3 eggs, a pinch of salt, and 80 grams of sugar until fluffy (5-8 minutes). Add 50 ml of milk, 30 ml of vegetable oil, 80 grams of flour, 20 grams of cocoa powder, and 1 tsp of baking powder. Bake in an 18 cm diameter mold at 180°C (356°F) for 35-40 minutes.
Whip 300 ml of cream 33% and fold in 2 tbsp of Nutella and 1 tsp of Nesquik cocoa. Chill in the refrigerator for 2-3 hours.
Grind the top cake in a blender and coat the cake with the remaining cream mixture.
Melt 70 grams of chocolate with 50 ml of cream. Spread over the cake.
For the final layer, beat 10 egg whites with a pinch of salt and 150 grams of sugar until fluffy. Fold in 40 grams of corn starch and 300 grams of walnuts. Bake at 170°C for 50 minutes.
Cook 10 egg yolks, 100 grams of sugar, 1 tsp of vanilla sugar, 200 ml of milk, and 20 grams of cocoa powder until thickened. Cool.
Spread the cooked mixture over the final cake layer and chill in the refrigerator for 3 hours. Enjoy!
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