Preheat the oven: Set it to 180 degrees Celsius. Prepare your 26 cm springform pan by lining it with baking paper.

Prepare the dough: Separate the egg whites and yolks. In a bowl, beat the egg whites together with sugar and water until stiff peaks form. Fold in the egg yolks gently.

Combine dry ingredients: Sift the flour, baking powder, and cocoa powder over the egg mixture. Gently fold these into the mix, along with the ground nuts.

Bake the cake: Pour the batter into your prepared springform pan and bake for about 30 minutes. Once baked, allow the cake base to cool completely before removing it from the mold.

Cut the layers: Once cooled, cut the cake into three equal layers to make your decadent creation.

Make the buttercream: In a saucepan, heat two-thirds of the milk. Combine the pudding powder with the sugar and the rest of the milk in a separate bowl. Whisk well before adding it to the boiling milk. Stir constantly until thickened and then let cool, covering with cling film to avoid a skin forming.

Assemble the cake: Spread buttercream between the layers. Add the final layer on top.

Prepare the ganache: Melt the dark chocolate with cream and butter in a saucepan. Mix until smooth.

Top your cake: Pour the ganache over the assembled cake and decorate with Maltesers. Allow to set before serving.