Dark dome

Biscuit:
5 oz (150 g) sugar
5 oz (150 g) chocolate powder
8 eggs
3.5 oz (100 g) ground walnuts
2 oz (50 g) crumbs + for the mold
Butter for mold

Cream:
5 oz (150 g) chocolate powder
5 oz (150 g) milk chocolate
1 1/2 cup (3 dl) cream
3.5 oz (100 g) sugar
3 yolk
9 oz (250 g) butter

Decoration:
1 cup (2 dl) whipping cream
1 cream strengthener
Bitter cocoa

Cook sugar for 5-10 minutes in one cup of water to get a thick syrup. Mix up chocolate to melt. In a chilled blender mix egg yolks one at a time, then the walnuts, bread crumbs and egg whites. Pour into a greased mold, sprinkle with bread crumbs. Bake approximately 1 hour at 350° F (180° C). To beat the cream on all pairs, except butter. In a chilled mix up spoon by spoon of butter. Let it hardened in the refrigerator. Cool cake cut in 3 thick sheets, blind and spread the cream. Will remain roughly half of which apply a little bit on the cake to the dome shape. Let harden overnight in the refrigerator. Before serving, sprinkle with cocoa through a sieve. Beat cream with a strengthener and apply to the edge of the cake. You can decorate with chocolate bar.