Of the 6 eggs 2 egg yolks pay in a bowl of cream. Stir remaining 4 eggs and 2 egg whites with 1 cup crystal sugar to almost white. Add 2 cups ground walnuts and 2-3 tbsp cocoa. Bake the base in a baking dish with 26 cm diameter and leave to cool. For the cream two egg yolks, 1 cup powdered sugar, 1-2 tbsp cocoa and 125 g butter (soft) Stir nice to obtain a homogeneous mixture (I smash with a fork). On the base smearing cold cream and put it in the fridge to harden (I put it for 20 minutes in the freezer). For the glaze mix 65 g butter, 2-3 tbsp icing sugar, 1-2 tbsp cocoa and 3 tbsp water. Stir the stove until it boils and immediately glaze cake.