Grate 50 g dark chocolate couverture. Melt the butter and let it cool down a bit. Mix the flour, sugar, cocoa, vanilla sugar, salt and baking powder in a bowl.
Beat the eggs with the whisk of the hand mixer. Slowly pour in the butter and stir in. Stir in the flour mixture with the whisk of the hand mixer, finally stir in the chocolate.
Put the dough in a springform pan (26 cm Ø) that has been greased and dusted with flour and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 17 minutes.
Take out of the oven and let cool down.
Chop 100 g of the dark chocolate couverture. Heat 6 tbsp espresso in a saucepan and dissolve the couverture in it, remove from the stove and let cool down a little. Whip 500 g cream until stiff, stir 2 tablespoons into the chocolate mixture, then fold into the rest of the whipped cream.
Put the espresso cream on the cake base and spread it smoothly. Chill the cake for about 10 minutes.
Spread the biscuits on the espresso cream and sprinkle with 100 ml espresso. Put the cake back in the cold. Use a potato peeler to peel off approx. 50 g of the milk chocolate. Chop the rest of the chocolate, melt it over a warm water bath and let it cool down.
Beat the rest of the cream until stiff. Stir 2 tablespoons of whipped cream into the chocolate, then fold into the rest of the cream. Put chocolate cream on the biscuits and smooth out. Chill the cake for about 5 hours.
Remove from the mold, place on a cake plate and decorate with chocolate shavings.
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