This chocolate cake looks great and by the sound of it tastes yummy too. The decoration process is a little laborious, but the result is worth the effort.  

Ingredients

100 g white chocolate

240 g dark chocolate

50 g flour

240 g butter

240 g hazelnuts or almonds

8 eggs

160 g sugar powder

40 g regular white sugar

35 g dark chocolate powder

1 Cook the cake. Melt the dark chocolate and let it cool down. Blend the hazelnuts or almonds with the white sugar. Mix the blended nuts, flour, the butter already melted, the caster sugar, the eggs and 20 g of dark chocolate powder in a bowl. Add the melted chocolate slowly until it is all blended in the mix. Divide the mix in two oven tins lined with damp oven paper and cook in preheated oven (180 degrees) for 20 minutes.  Let the cakes cool down.

2. Make the draughts board.  Cut a central square from one of the cakes measuring 20 cm x 20 cm and keep the left over cuttings. Cut the surface with a knife to create 64 little squares; each little square measures about 2.5 x 2.5. Melt the white chocolate. With a small spatula cover half of the squares to create the checkered effect.
3. Make the draughts pieces. Use a round cutter of about 2cm in diameter to cut 24 pieces from the leftover cuttings. Cover half of the pieces with sugar powder and the other half with dark chocolate powder. Place the pieces in the correct spaces on the cake.