Line the fat pan with parchment paper. Preheat the oven to 200 degrees.
Mix the soft butter with a pinch of salt and sugar until creamy. Stir in eggs. Mix the flour with cocoa, baking powder and the two spices. Sift on the ice cream and knead in with the milk. Since the dough is very firm, this is best done with your hands.
Add 3,500 grams of nuts and knead into the dough. Spread on the baking sheet. This works best with a spoon dipped in milk. Bake in the hot oven for about 20 minutes.
In the meantime, melt the couverture over the hot water bath. Take Berlin bread out of the oven, place on a wire rack and coat with couverture. Scatter the remaining nut kernels. Now let the whole thing dry slowly. Cut into pieces.
Berlin bread is easy to store in tin cans. Separate the individual layers with parchment paper so that it does not stick together.