Melt the chocolate with the milk. Separate the eggs. Grease a size 20 springform pan or line it with baking paper.
As soon as the chocolate has melted, fold in the butter quickly and vigorously. Then fold in the egg yolks and finally stir in the ground nuts or the starch and sugar. Finally, beat the egg white until stiff and fold in. (I stirred it all with the whisk and added the egg white.)
Then fill everything in the prepared pan and bake for about 20 minutes. Let the cake cool in the oven, so it will be totally fluffy and tender, like a chocolate mousse.
The recipe can also be doubled for a larger shape.