In a saucepan on low heat melt the chocolate and butter, stirring until smooth. Beat the eggs, sugar and vanilla, pour cooled down to room temperature, the chocolate, add nuts (walnuts or pecans, I didn't. I had chocolate with almonds), all carefully to mix. Add the flour and salt, stir again. Get a rather liquid batter the consistency of thick cream.

The shape of diameter 24 cm grease with butter, sprinkle with flour, pour half of the batter and put into the refrigerator.

In a small saucepan put the toffee, add water and melt everything on low heat, stirring constantly. The resulting caramel sauce.

Cool the sauce for 5 minutes, remove the pan with the dough, gently pour the batter caramel. To send the form back in the fridge for half an hour.

Remove dough, caramel, pour on top of remaining dough, flatten. Leave for 10 minutes to warm to room temperature. Put in a preheated 180 degree oven for 35-40 minutes, check readiness on a dry match. The main thing is not to overdo, otherwise it will be dry (although still very tasty).