1. Whip the butter at the room temperature with caster sugar. Gradually add whipped eggs with a pinch of salt, vanilla and sifted flour mixed with baking powder. Then divide composition in the two main bowls, in equal amounts. In one of them add cocoa and blend. Pour the white composition (without the cocoa) in a flat pan 24 * 35, lined with baking paper.

2 Bake at 180 degrees for 25 to 30 minutes. Do the same with the cocoa composition. Let the cake layers to cool completely on a rack of metal, then moist a little with caramelized sugar syrup sauce or syrup.

3 The cream

In a saucepan, melt chocolate in bain-marie and then let it cool to room temperature. Separately stir liquid milk cream. Add vanilla sugar, melted chocolate, cooled but still fluid and butter melted but cold, stirring continuously. Add almond essence. Put it in a cold place.

4 Cut the cake layers lengthwise into equal 4 cm strips. Then put a white strip, a black strip, one white and one black, just like a chessboard. Glue them together with the cream. When finished gluing the four pieces, you have formed the basis. Put a cream topping on the cake layer.

5 Continue raising the second level of strips, but this time you start the bottom with the opposite color, i.e. black, white, black , white. Do the same until you finish all strips and the cream. So, in the end, you get a wonderful cake with a checkerboard effect. Wrap the cake in food paper and put it in a cool place overnight.

To garnish

6 Stir the liquid milk cream and then pour it on the cake. Garnish with almond flakes and sprinkles.