Melt 1/2 stick of butter and let cool. Melt 1 package of semisweet chocolate in a bain-marie.
Separate the whites and yolks of the 8 eggs. Beat the sugar and egg yolks until they are lemon colored, for 5 minutes. Beat the whites to the point of nougat and add to the yolks with sugar. Finally, add the butter, flour and melted chocolate.
Grease and flour three round molds, distribute the cake mixture and bake at 190 degrees Celsius for 20 minutes. Remove from the oven, leave on a wire rack to cool and unmold.
For the cream, beat the 5 egg yolks with the sugar and add the cornstarch, and the chocolate dissolved in the milk. Put in the fire and move with a balloon whisk so that it thickens. Take out and put a transparent plastic glued so that no cream is formed.
Put a cake on a plate, spread cream and sprinkle with chopped nuts, put another layer of cake, more cream and nuts, finally the last layer and decorate the whole cake with the cream.
