French Chocolate Truffle Cake
Stir together the dark and milk chocolate in a bowl over a hot water bath to melt. Set aside to cool until the chocolate is lukewarm. Whip the cream with the brandy and vanilla sugar in a large mixing bowl until it is creamy. Fold the melted chocolate rapidly into the cream. Place the mixture into a springform pan lined with plastic wrap and smooth. Cover and refrigerate for at least 4 hours.
Remove the tart from the springform pan and serve sprinkled with Krokantstreusel topping.