Chocolate and praline cake

8 eggs,
250g caster sugar,
250g flour,
140g butter,

Fill with:
200 g dark chocolate,
30 g butter,
a whipping cream 38%,
300g nougat,
2 ml grand marnier

decorations:
10 leaves fresh lemon balm Legros


Cooking:
Cake-bottom:
-Preheat the oven to 180 ° C. Place parchment paper in a 30x15 cm. great shape.

-Bottom Cake:
Melt butter over low heat and set it aside. Beat eggs and sugar in a bowl, until batter is so thick that it complies with the whisk when you lift it out of the bowl. Stir in flour and butter alternately into the mixture, and stir until everything is well mixed.
-The batter is poured into the pan with parchment paper and bake in the heated oven for approx. 10 min. Remove from the oven and let it cool down with a damp towel on top.

-Ganache (filling): Melt chocolate with butter and 1 / 5 of the cream in a water bath. When it is completely melted, remove the dish away from heat, add nougat and Grand Marnier. Mix everything thoroughly. Let the mixture cool slightly. Beat the rest of the cream with vanilla extract and fold gently into the chocolate.

-Cut cake bottom in two parts.

-Add ganache in between and over the cake bottom and decorate with lemon balm.