Bajadera

Instructions

1. Preheat the oven to 180 °C and line two square tins with baking paper.
2. Whisk the eggs with the sugar until pale and thick, then fold in the sifted flour, cocoa and baking powder.
3. Divide the batter between the two tins and bake for 12 to 15 minutes. Let cool on a rack.
4. For the cream, dissolve the cornflour in 100 ml of cold milk. Heat the rest of the milk with the sugar and cocoa.
5. Add the cornflour mixture to the hot milk and stir until thickened. Let cool completely.
6. Whisk the softened butter, then add the cooled cream spoonful by spoonful, and mix in the chopped walnuts.
7. Build the cake by alternating sponge, cream and a layer of walnuts. Melt the chocolate with the butter and spread it over the top.
8. Chill for at least 3 hours before serving.