Double Chocolate Cake

Ingredients for 8:

A sponge, 26 cm in diameter

Cream:

2 cups milk
2 egg yolks
50g caster sugar
250g butter, softened
100g brown sugar
100g white chocolate coconut
1 tablespoon cocoa
3 pinches vanilla

for the syrup:

100g sugar
1 liqueur glass of rum

for the set:

100g of dark chocolate pastry
80g shelled hazelnuts

To prepare the cream:

Heat the milk and vanilla in saucepan. Place 2 yolks and 50g sugar in a bowl, whisk, mix with the boiling milk, stirring constantly. Pour the mixture into the saucepan and cook over very low heat for 10 minutes, stirring constantly with a spatula and without boiling.
Cool and place in a blender and add the butter. Blend until the mixture is light and fluffy.
Add cocoa, white chocolate coconut grated, then brown sugar, whisking.

To prepare syrup:

Put the sugar and two glasses of water in a saucepan and heat, turning until the sugar is melted. Once boiling, remove from heat, pour in the rum and let cool.
Cut the cake into 3 in the direction of thickness, soak a first layer of syrup, spread with cream, cover with a second thickness, soaking syrup and top with cream, put the last thick and place in freezer 10 minutes .
Spread so thin layer of cream on top and around the cake, smoothing with a spatula.
With a knife, cut the chocolate chips and sprinkle the cake, decorate with the remaining cream in a small pile of three hazelnuts and topped with a walnut.