Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottoms of the springform pans with baking paper. For the dough, chop the chocolate coating finely. Bring milk and 80 g sugar to the boil. Remove from the heat, add couverture and melt while stirring. Mix softened butter, 1 pinch of salt and 80 g sugar with the whisk of the mixer for about 4 minutes until creamy. Stir in the eggs one after the other. Sift flour, cocoa and baking powder on top and stir in briefly. Stir in hot chocolate milk.
Fill the dough into both moulds to the same height and smooth it down. Bake in a hot oven for 25-30 minutes (test with sticks!). Take out the cake and let it cool down.
For the cream, mix cream cheese with espresso powder. Whisk very soft butter with the whisks of the mixer for about 5 minutes until light creamy. Sift icing sugar and stir in 2 portions. Add the espresso cream cheese and stir only briefly until the cream cheese combines with the butter cream.
Carefully remove the chocolate cake from the moulds. If necessary, straighten both cakes at the top and cut them in half horizontally. Spread 1 base approx. 1 cm thick with cream cheese cream. Cover with 1 chocolate cake base and press on a little. Repeat the process twice more. Smooth the edges of the cake and chill for about 20 minutes. Then coat all around with the rest of the cream. Chill for at least 1 hour.
For the glaze, chop the couverture finely and place in a bowl. Bring the cream to the boil, pour over the couverture. Stir until the couverture has melted. Allow to cool to room temperature, stirring frequently. Pour the icing on the cake and decorate with sweets.
All ingredients for the cream must be at room temperature!
Wait until the chocolate icing has room temperature. First apply with a spoon at the edge
Spread the icing so that pretty "noses" run down the edge of the cake