For the chocolate cake with Toffifee cream, separate the eggs and beat the egg whites until stiff. Beat yolks, sugar and oil until creamy. Mix in flour, melted chocolate and baking powder.
Pour the batter into a greased and floured springform pan (24 cm). Bake in the oven at 180 degrees top-bottom heat for about 30 minutes. Allow the cake to cool and then remove from the pan.
For the Toffifee cream, bring 650 ml milk to the boil. Stir 100 ml milk with powdered sugar and pudding powder until smooth. As soon as the milk starts to boil, stir in the pudding powder. Simmer, stirring constantly, until pudding is set. Stir in toffifee and hazelnut cream.
Place a springform ring around the cooled base and cut once. Spread the cream over the base and place the lid on top. Refrigerate the cake for at least 3 hours.
For the glaze, melt chocolate with butter and glaze the chocolate cake with Toffifee cream with it.