• Melt the butter with the oil in a saucepan. Turn off the heat and stir in the 180 g of chocolate until melted. Set aside and let it cool slightly – without letting it set.
• Whisk the eggs and sugar until lightly foamy. No more than a couple of minutes – you do not want them pale, thick and fluffy.

  Stir the butter and chocolate mixture into the eggs until you have a smooth, even batter.
• Combine all the dry ingredients and sift them into the batter, stir everything together well and quickly, and finally fold the 80 g of chocolate buttons into the batter.
• Line a baking tin of approx. 24×24 cm with baking parchment and pour in the batter.
• Bake the cake in the middle of a preheated oven at 175°C, conventional oven (top and bottom heat), for approx. 25 minutes.

  Check the centre of the cake after approx. 25 minutes with a skewer or similar. A little batter should still cling to it – then it is perfect.
• Leave the cake to cool while you make the topping.

Kadayif and pistachio

• Stir the kadayif and pistachio cream together.

  If the pistachio cream is very firm, warm it briefly in the microwave or by standing the jar in a bowl of hot water – it will be easier to stir.

  *If you cannot find toasted kadayif, you can toast it yourself in a frying pan first. Cut it into smaller pieces and fry it in a little butter until golden.
• Spread the topping over the cake in an even layer, making sure to go right to the edges.

Milk chocolate ganache

• Heat the cream, butter and glucose syrup in a small saucepan until it is just beginning to bubble around the edges. Stir as it heats.
• Take the pan off the heat and stir the chocolate into the cream until you have a completely smooth ganache.
• Pour the ganache over the cake and spread it in an even layer. Decorate with a few gold flakes or chopped pistachios, if you like.
• Store the cake in the fridge, but take it out at least 30 minutes before serving.