Coarsely chop the chocolate blocks and melt them over a hot water bath, let them cool down a little. Separate the eggs. Finely crumble the lady fingers in the universal chopper. Mix soft fat and sugar with the whisk of the hand mixer for about 5 minutes until very foamy.
Stir in the egg yolk bit by bit. Stir for another 5 minutes. Add ground almonds, sponge crumbs and liquid chocolate to the fat-egg mixture. Beat the egg white with salt until stiff, fold into the dough.
Fill the dough into a well greased, flour-blasted saddle of venison (30 cm long) and smooth it down. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
Leave to rest in the mould for 5 minutes, then turn out onto a cake rack and allow to cool. Roast the flaked almonds in a pan without fat, let them cool down. Heat up the cake glaze, cover the cake evenly with it.
Sprinkle almond flakes over it. Use a peeler to make shavings from the milk chocolate and decorate the cake with them. Let it dry.