Grate the chocolate. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, cocoa and baking powder and add crème fraîche and grated chocolate. Grease a box form (2 litres capacity; 30 cm length) and sprinkle with flour. Fill in the dough, put three toffee back, press the rest of the toffee into the dough and smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the cake rest in the tin for approx. 10 minutes, turn out onto a cake rack and let it cool down. Coarsely chop the chocolate coating, carefully melt on a warm water bath. Cover the cake with the chocolate coating. Let the chocolate coating dry, decorate with toffees and sugar hearts, meringue tuffs and fruit gums