OK, here goes. It's actually a double chocollate cake but I add a melty layer in the middle:
100g palin chocolate (at least 70% cocoa), melted
200g. self raising flour, OR plain flour with 1 bustina di lievito vanigliato
30/40g. cocoa powder
175g. butter
175g. brown sugar
4 egg, separated
a bit of milk
Extra plain choc for grating (o spezzato into little pieces)
Topping - tub of crème fraiche + a 200g. bar of cioccolato fondente 70% + a few drops of amaretto (optional)
Cream butter and sugar, mix in the melted chocolate, add the egg yolks. Fold in the flour (+lievito), about a third at a time. Add a splash of milk if too stiff. Whisk up the egg whites, fold into mixture. Pour half the amount into a cake tin, sprinkle with grated(broken chocoalte pieces, top with rest of mixture. Bake at 180° for about 40 mins.
To make ganache, just fold melted chocolate into the creme fraiche, add a few drops of amaretto o altro liquore, spread over the cake thickly and put in the fridge to set.
Alternatively you coould do 2 cake tins and split the ganache between the middle and the top. I only have one, hence the grated choc bit in the middle.