Eggs are broken with sugar. Add the butter, which is softened. The dry ingredients - breadcrumbs, flour and baking powder were mixed together with the chocolate spread was added to the mixture. All gently stirred to give a homogeneous mixture and poured into a baking dish. Bake for about 15 minutes in a preheated oven to 220 C, then the oven is reduced to 180 C and baked for 20 minutes. Cream and milk cream is put to boil. Chocolates are broken in a large pot. To this is added a mixture boiled and stirred until a homogeneous mass. The base was cut into three parts. Each smear with cream. Top dabbed with plenty of cream. A little of the cream is allocated. Cake placed in the refrigerator for about 10 hours. Once it has flexed pour remaining cream, previously melted in a water bath.