First pour the nuts on a baking sheet and dry at a temperature of 150 degrees (focus on your oven) for 10-15 minutes. Nuts can take any, since I love almonds, I took it. Remove and let cool, then chop. Melt the butter and two chocolate bars (if you like bitter - bitter take, like milk - take milk) in a water bath.

Remove from heat. Add cocoa powder, egg yolks (whites will be needed later), sugar. Mix. Add vanilla and cream cheese (best to get the "mascarpone" or "Philadelphia", but the other cream cheese) and chopped nuts. Mix everything well.

In proteins add the salt and whisk in a solid foam. Mix gently with the chocolate mass. Pour the resulting mass into a greased form. Put in pre heated oven. Bake for 30-40 minutes at a temperature of 200-150 degrees.

While the cake baked, begin the glaze. Place the broken chocolate in a bowl. Heat the cream in a small saucepan over medium heat, not boiling. Immediately pour them chocolate and stir until smooth.

The finished cake remove from the oven and let cool for 20 minutes. Then remove from the mold. The blunt end of a wooden spoon, greased with vegetable oil, make shallow holes in the cake. A small spoon (a piping bag or small plastic bag will also work), fill the holes with frosting. Let the cake cool completely, then cover and let chill for 2-3 hours.

Ready! Enjoy the result.