Girls, I apologize in advance - some photos of the steps somehow disappeared, try to explain in detail what and how, without them. So, first separate the whites from the yolks, whisk the whites in a solid foam, then add 70 g of sugar, lemon juice and mix for another minute. Add to them the lemon zest.

Now beat the egg yolks with 100 g sugar until the status light cream, add cocoa and wine.

Gently mix the whites and yolks, add half of the chocolate pre-melting.

Pour the batter into the pan, greased lightly with oil. It is best to cook in the pan, because the cake rises and not much can be cut smooth layers.

While baked cake, prepare the cream. I have used this recipe http://www.povarenok.ru/recipes/show/43678/ Softened butter and milk, (make sure room temperature, otherwise the cream will exfoliate!) whisk with the remaining sugar until smooth.

Add the remaining melted chocolate and whisk some more.

At this stage photos are lost, I will explain "on fingers"))) Ready cake is not very lush, I made the cake with a semicircular shape - cut it into three parts and the extra edges are cut off. Therefore, the best oven in the pan! Coat the cakes with cream and assemble the cake to fully coat the remaining chocolate cream, you can sprinkle a little cocoa. Leave to soak for 1 hour.