Chop chocolates coarsely, except for 8 for decoration. Beat the fat, 120 g sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in eggs one after the other. Mix 75 g nuts, flour and baking powder and stir in portions alternately with the milk.
Add the chopped chocolates and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and grease the rim. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes.
Remove from the mould and let it cool down on a cake rack. Cut the base once crosswise. Whip the cream until stiff. At the same time pour in the sugar and sauce powder. Fold in the remaining ground nuts.
Spread the bottom cake layer with a good half of the cream mixture. Place the second cake base on top and spread with the remaining cream. Cut the remaining pralines in half lengthwise. Decorate the cake edge with praline halves and, if desired, with fruit gum hearts.
Melt the chocolate coating in a hot water bath. Pour into a small freezer bag and cut off a corner. Paint a heart in the middle of the cake with the couverture. Put the cake in a cool place for about 1/2 hour.