Grease two springform pans (26 cm) and line the bottom with baking paper.
For the dough, let 90 g of couverture become liquid. Mix the 175 g butter with the brown sugar until frothy, add the two eggs one at a time. Stir the liquid chocolate into the boiling water, let it cool down a bit and mix the whole thing with the butter-sugar mixture to a creamy mass. Then gradually sift in the flour mixed with the baking soda and baking powder, adding the sour cream and vanilla aroma from time to time until all the ingredients are mixed together to form a smooth mixture.
Distribute the dough evenly on the two baking tins and bake one after the other in the oven preheated to 190 ° (top and bottom heat) for about 25 minutes. Let them cool down in the tins first, then turn them out onto two wire racks.
During the baking time, the creamy glaze / filling can be made:
To do this, break the 350 g couverture into pieces and gently heat it with the cream in a small saucepan until everything is liquid. Let the mixture cool slightly, then gradually stir in the 120 g butter in cubes. Finally stir in the 4 egg yolks and brandy until you have a smooth, creamy mixture. If the mass is too runny, it can be placed in the refrigerator for a while until it is easy to spread.
Spread part of the chocolate cream on the first cooled base, then carefully place the second base on top. Cover the cake on all sides with the remaining cream. Decorate the finished chocolate cake with powdered sugar if you like.
This cake is delicious as a dessert with liquid cream or with red fruit jelly and vanilla ice cream. But it is also a relaxed, juicy pleasure on its own.
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