First set the oven to heat to 180 degrees or an average temperature for those without a thermometer. And now make the dough:

Dissolve 1 teaspoon of ness in 1/2 tablespoon of hot water.

Put in a pan - 120g of broken chocolate pieces, 85g of butter, dissolved ness. Melt them over low heat, stirring periodically.

Stir until it becomes a homogeneous composition, remove from the heat and allow to cool until warm. I poured it from the pan into a bowl in which I made the dough, so it cools even faster.

Incorporate the sugar and 1 vial of vanilla into the chocolate mixture.

Then in turn incorporate eggs, mixing well with the goal after each.

Stir a little more until the composition becomes glossy.

Then add flour and salt, stir a little until incorporated.

Shade not even finely chopped walnuts, stir.

Pour the composition into a tray lined with baking paper, or greased with butter and lined with flour.

Bake for about 25 minutes.

After this time, test it with toothpicks, take it out of the oven and let it cool completely.

Mix with the cream cheese mixer and 40g of soft butter, until it becomes a homogeneous and fluffy composition.

Add powdered sugar, 1 vial of vanilla and cinnamon - mix well until smooth.

Grease the cream in an even layer on the cake top and let it cool for 1-2 hours.

Meanwhile, prepare and cool the icing.

Mix 20g of butter with 80g of chocolate, sweet cream and 2 teaspoons of ness dissolved in 1/2 tablespoon of hot water. Put on low heat and stir periodically until all ingredients are melted. Then remove from the heat and allow to cool well to room temperature.

Pour the cooled icing over the cake cream - spread lightly with a knife or spoon and let it cool for another 2-3 hours.

And the most beautiful part - portion the cake according to preference and eat it with great pleasure and lots of tea :)

Good appetite!