INGREDIENTS
For the dough:
130 g butter
300 g icing sugar
3 eggs
120 ml milk
2 tablespoons natural yogurt
50 g cocoa powder
1/2 packet baking powder
140 g flour
1 packet hazelnut-flavored pudding powder
For the mascarpone cream:
500 g mascarpone
200 ml whipped cream
1 packet fortifying cream
50 g icing sugar
For the chocolate and hazelnut cream:
200 ml whipped cream
80 g chocolate with hazelnuts
100 g dark chocolate
For the decoration:
200 ml whipped cream
Nutella to taste

Dough:
Mix together the flour, baking powder, cocoa and pudding powder. Halve the mixture.
In another bowl, cream the butter with the icing sugar, add the eggs and mix well.
Add half of the dry mixture and half of the milk, mix and then add the remaining flour and milk. Finally, add the yogurt and mix well again.
Place the mixture in a greased and floured 28 cm springform pan and bake at 180°C for about 45 minutes.

Unmold the finished cooked pastry base, leave to cool and cut in half lengthwise. Return one half to the tin and the other half to one side.
Mascarpone cream:
Mix the whipped cream with the sugar and whipped cream and beat until stiff. Gradually add the mascarpone and continue to mix briefly, but not for too long.
Walnut and chocolate cream:
Place the whipped cream in a suitable saucepan, add the chocolate pieces (both types) and place the saucepan over a bain-marie. Stir with a whisk until the chocolate melts and the mixture begins to solidify. Remove from the heat and leave to cool, stirring occasionally.
Drizzle half the milk over the pastry base in the springform tin and spread half the mascarpone cream over it. Spread the chocolate cream over it and finally the remaining mascarpone cream. Place the second sheet of pastry on top and drizzle with the remaining milk. Refrigerate for several hours, preferably overnight. Once the cake has cooled, remove it from the pan and spread the whipped cream all over the cake and decorate it with a sufficient amount of Nutella or melted walnut chocolate.