Line a wide, shallow springform tin with greaseproof paper. Lightly grease the paper. Put the nuts, sugar and eggs in a blender or food processor and process until the nuts are finely chopped. Pour the mixture into the tin and bake in the centre of the oven for about 25 minutes at 200°C. Remove the cake from the tin and leave to cool. Whip the cream, vanilla sugar and chocolate drink powder until the mixture forms soft peaks. Spread the chocolate cream around the sides of the cake. Chop the chocolate and sprinkle on top of the cake. Decorate the sides of the cake with Noblesse chocolate thins.
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