The butter is stirred with a mixer. Add sugar and stir for several minutes until a fluffy cream. One by one, add the egg yolks. Chocolate is melted with 250 ml water on low heat and gradually added to the cream. Pour a almonds and flour. Egg whites are broken down into the snow and carefully added to the mixture. It is poured into the form, greased with butter, and covered with aluminum foil. Bake in a low oven, as the base must remain soft in the middle. Allow to cool before being pulled out and removed fthe oil. Chocolate is broken into pieces and melt in a water bath with 3 tbsp water, without stirring. Add the butter and milk and mix. Viscous, glaze poured into the center of the cake and smoothed over the whole surface top and sides with a spatula or flat knife. Allow to cool. Top cake decorated with colorful candy lozenge.