Mix in a bowl all the sugar and the butter, add severally egg by egg, and then, in the end, add the sifted flour, the baking and the lemon.

Get a mould for cakes of the diameter of 22 cm and cover it with butter, after this full it with half of the dough using a spoon, put chocolate cream in desired amount to form a smooth (and rich) layer and cover with the remaining mixture by irregular spoonfuls.

Cover with the toasted almonds or hazelnuts and bake it for 30 minutes at the approximate temperature of 180°C.

Serve both warm and cold.