Ingredients

For the base:

  • 250 g margarine
  • 200 g chocolate
  • 4 large eggs
  • 350 g sugar
  • 1 tsp liquid vanilla or vanilla capsule
  • 1/4 cup Amaretto liqueur
  • 1 tsp baking powder
  • 125 g all-purpose flour or self-rising flour
  • 150 g finely chopped walnuts
  • 150 g white chocolate
  • A pinch of salt

For the milk:

  • 1 liter fresh milk
  • 100 g sugar
  • 100 g vanilla pudding mix or cornstarch

For the melted chocolate:

  • 200 g chocolate
  • 300 g heavy cream
  • 2 tbsp Amaretto liqueur
  • 1 tbsp honey

Instructions

  1. Sift the flour and baking powder.
  2. Melt the chocolate and margarine in a bain-marie over low heat, stirring regularly. Once melted, let it cool for 5-10 minutes.
  3. In a bowl, beat the eggs, sugar, vanilla, and salt with a hand mixer until creamy and fluffy.
  4. Add in the chocolate mixture and stir until incorporated. Add the walnuts and Amaretto liqueur, folding them into the mixture.
  5. Add the sifted flour and gently mix it in. Finally, add the white chocolate pieces.
  6. Pour the batter into a buttered, heatproof rectangular dish.
  7. Bake on the middle rack for 35-40 minutes if using a convection oven, or on the lower rack for 40-45 minutes if using a conventional oven. Let it stand for 15 minutes.
  8. Pour the liquid chocolate over the cake and let it cool completely.
  9. Place the chopped chocolate in a bowl.
  10. Heat the cream until it just begins to boil and pour it over the chocolate.
  11. Add the honey and Amaretto. Gently fold the mixture until the chocolate is completely melted, smooth, glossy, and thick without any undissolved chocolate pieces.
  12. Pour the liquid chocolate over the dessert while it is still warm. Let it sit for a few minutes until it starts to set.
  13. Reserve 1 cup of milk. Heat the remaining milk with the sugar until warm.
  14. Dissolve the cornstarch or vanilla pudding mix in the reserved cold milk and add it to the pot, stirring constantly until it thickens.
  15. Remove from the heat once thickened. Pour the hot cream over the dessert. Let it cool and refrigerate.
  16. Sprinkle with chocolate shavings or sprinkles.

Enjoy! 

Source: Argiro Barbarigou