Combine all the ingredients and mix with a paddle attachment at medium speed for about 5 minutes.

Pour the mass onto a baking tray and bake at 180°C for about 20 minutes.

From the cooled base cut out a disc with a diameter of 19 cm.

Whip the eggs with a whisk attachment for about 10 minutes to a aerated mass.

Add Choco Max and mix for 1 minute at high speed.

Pour the mass onto a 40×60 cm baking tray lined with baking paper.

Bake at 180°C for about 15 minutes.

Cool the sponge and crumble it.

Melt the 55% chocolate and milk chocolate together with the butter and vanilla sugar in a water bath.

Combine with the crumbled sponge.

Add the walnuts and alcohol.

Mix and spread onto the prepared base.

Melt the glaze in a water bath with the butter and oil.

Pour over the top of the cake and spread evenly.