Preheat oven to 175°C. Layer 4 small baking pans with baking paper.

Prepare the chocolate biskuits: Melt dark chocolate. Meanwhile separate the eggs and beat the egg whites until stiff while adding the white sugar. In another bowl mix butter with confectioner's sugar. Then add the egg yolks. Now add the melted chocolate. Sift the flour, salt and baking powder. Add to the mix together with the stiff egg whites. Just mix until incorporated. Then divide dough into two batches and pour into 2 of the 4 prepared baking pans. Bake for 25 minutes (depents on your oven).

Prepare the hazelnut biskuits analog to the chocolate biskuits by adding the grounded hazelnuts together with the flour. Bake both biskuits and let them cool completely. Now divide all four cakes in the middle until you get 8 cake bottoms of the same size.

Prepare the frosting: In one bowl beat the heavy cream together with the vanilla sugar. In another bowl mix the mascarpone, confectioners sugar and cacao powder. Combine both mixes.

Now start layering by taking the first cake bottom and pour over 2 tbsp. of nougat. Top with the next cake bottom. Repeat this with the other cakes bottoms. In the end cover the whole cake with the Mascarpone forsting. Fill the rest of the mascarpone cream into a piping bag and put into the fridge.

Now prepare the chocolate decoration. Melt the chocolate and butter and just pour it over the cake so the chocolate will run down the sides of the cake. Let the chocolate mix cool.

Take the frosting in the piping bag and pipe little tuffs all over the cake. Decorate with Giottos and optional with sparkler.